Ingredients
Method
1.Combine yeast, caster sugar and milk in a large bowl, cover and let stand in a warm place 10 minutes or until frothy. Add egg yolks, butter, water, flour and salt and stir until combined. Transfer dough to a lightly floured surface and knead 10 minutes or until smooth and elastic. Place dough in a lightly oiled large bowl, cover and let stand in a warm place 1 hour or until doubled in size.
2.Process three-quarters of the hazelnuts for 1 minute or until finely ground. Combine ground nuts in a small bowl with demerara sugar and mixed spice.
3.Preheat oven to 200°C/400°F. Grease a large oven tray.
4.Lightly flour a large piece of baking paper; roll dough out on paper into a 25cm x 45cm rectangle.
5.Combine 80g of extra melted butter with the citrus rinds in a small bowl. Brush butter mixture over dough, leaving a 1cm border, top with ground hazelnut mixture. Firmly roll dough up from one long side, using the baking paper as a guide. Using a sharp knife, cut the roll in half lengthways. Turn the halves, cut-side out on the baking paper, then twist together. Form the twisted lengths into a ring, pressing the two ends together to join.
6.Transfer the ring, carefully lifting it with the baking paper, onto the oven tray. Brush with remaining extra melted butter, sprinkle with extra demerara sugar.
7.Bake 10 minutes. Reduce oven to 180°C/350°F and bake a further 35 minutes or until golden and hollow sounding when tapped. Transfer to a wire rack to cool. Serve topped with remaining halved hazelnuts, fig jam and fresh figs.
Substitutes: use whole roasted almonds instead of hazelnuts.
Note
