Fig and Cinnamon Scrolls

Recipe by Spencer Clements

1. 1

   Place yeast, milk and 70 grams of butter in a bowl.
   
   Mix to combine, set aside in a warm place for 5-10 minutes until bubbles appear on the surface. Roughly chop the figs.
   
   Place flour together with melted butter mixture and 20 grams of Natvia stevia blend ready for mixing.
   Have the mixer move slowly for the ingredients to bond before increasing the speed to enable all the mixture to form a dough.
   
   Turn onto a lightly floured surface then knead until the dough is smooth.
   When the dough is stretchy and elastic, cover and leave it in a warm place to rise until its double its size.
   
   Add the chopped figs to combine all the mixture ensuring that it has combined all through the dough.
   
   Before rolling it out, make the butter cinnamon filling by taking the remaining softened butter then mix with the cinnamon and leftover Natvia. Combine the mixture until smooth.
   
   Grease a 9" round cake tin then roll the dough out to a 35 cm x 25 cm rectangle.
   
   Spread over the filling evenly then roll up the dough to enclose it starting from the long end.
   
   Cut this into half inch piecesand arrange them in the prepared tin with the cut side up so they fit snugly together.
   
   Cover with a cloth and set aside in a warm place for an hour until they have doubled in size.
   
   Preheat oven to 180°c or 160°c fan. Brush lightly with milk and sprinkle over Natvia stevia blend. Bake for 45 minutes until golden.