Fig-Swirl Coffeecake

By exdircomp

Ingredients

• 1 package dry yeast (1/4 ounce 2 1/4 teaspoons)
• 1/2 teaspoon granulated sugar
• 1/4 cup warm water (100°F to 110°F)
• 1/3 cup fat-free milk
• 2 teaspoons vanilla extract, divided
• 1 large egg
• 1 1/2 cups all-purpose flour
• 1 1/4 cups whole wheat flour
• 1/3 cup granulated sugar
• 3 tablespoons chilled butter or stick margarine, cut into small pieces
• 3/4 teaspoon salt
• Cooking spray
• 1 1/2 cups dried figs (about 12 ounces)
• 1/2 cup fresh orange juice
• 1 cup powdered sugar
• 2 tablespoons freshly squeezed lemon juice

Preparation

Step 1

PROCEDURE
Dissolve yeast and 1/2 teaspoon sugar in warm water in a small bowl; let stand 5 minutes. Stir in milk, 1 teaspoon vanilla, and egg.

Place flours, 1/3 cup sugar, butter and salt in bowl of food processor; pulse 5 times or until blended. With processor running, slowly add yeast mixture through food chute, and process until dough forms a ball. Process 1 additional minute. Turn dough onto a floured surface; knead lightly 4 to 5 times (dough will feel sticky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°F) 1 hour or until the dough is almost doubled in size.

Remove stems from figs and combine with 1 teaspoon vanilla and orange juice in food processor; process until finely chopped. Set aside. Punch dough down; cover and let rest 5 minutes. Roll dough into a 15 by 10-inch rectangle on floured surface. Spread fig mixture evenly over dough, leaving 1-inch margin along one long edge. Roll up tightly, starting with opposite long edge, pressing firmly to eliminate air pockets; pinch seam to seal. Place roll, seam side down, on floured surface; cut roll in half lengthwise using a serrated knife. Working on a 12-inch pizza pan coated with cooking spray, coil one half of the dough, cut side up, around itself in a spiral pattern. Place other half of dough, cut side up, at end of the first strip, pinching ends together to seal; continue coiling dough to form a circle. Cover and let rise 1 hour or until the dough is doubled in size.

Preheat oven and bake coffee cake. Bake at 350°F for 30 minutes or until golden. Turn on serving plate. Combine powdered sugar and lemon juice in a small bowl; mix together until smooth and drizzle over hot cake.

Serve warm or at room temperature.