Dough

• Place the flour in a medium size bowl.  Put the yeast on one side of the flour and the salt on the other.  Set aside.
• In a mixing bowl fitted with a dough hook if possible, whisk the water, melted butter, eggs, anise extract, and brown sugar together.
• Add the flour to the bowl and mix on low until it comes together.
• Raise the speed to medium and mix for 3 to 4 minutes until smooth.
• Spray a bowl or container at least twice the size of the dough with a non-stick baking release.  Put the dough in the container. covered with plastic wrap.  I mark the time on the top of the lid.
• Let it rise until doubled, about 2 hours.
• Deflate the dough and place it in the refrigerator overnight where it will most likely rise again.  
• Makes about 920 grams or 2 ¼ pounds.
• Fig Filling
• Remove the stems from the figs.
• Place in a processor bowl and process until finely chopped.
• Add the remaining ingredients except the water and process until smooth.
• Add the water to make a spreadable paste.  It may need more depending upon how dry the figs were.
• Shaping and Finishing
• Line a half sheet pan with parchment paper.  Set aside.
• Remove the dough from the refrigerator and deflate it if it has risen again.
• Place it on a lightly floured surface, shaping it into a rectangle.
• Roll into an 8 x 22 inch rectangle.
• Spread the fig filling to within 1” of the borders.
• Starting on the long side, roll tightly, jelly roll style.
• Brush the edge with water.
• Pinch the edge to seal it.
• Turn the roll over so it is smooth on top.
• With a pair of scissors, cut into the dough about 1” deep to within ½” of each end.
• Keeping the exposed cut on top, make an S shape by bending the top down to the middle of the roll.
• Tuck the end underneath.
• Bring the bottom of the dough up along the left side, tucking it underneath.
• Place the sweet bread in the pan on the parchment paper.
• Let rise until double.
• Preheat the oven to 350°F.
• While the oven is preheating, brush the bread with egg wash.
• Sprinkle with Swedish pearl or sanding sugar.
• Double pan.  Place the sheet pan on a second sheet pan.
• Bake for 50 to 60 minutes until deeply golden brown.  A thermometer will read 190°F when placed in the thickest part of the bread.
• Cool completely on a rack.