Greek Christmas Bread - cooking recipe

Ingredients

2/3 cup dried fig
1 teaspoon anise seed
1/2 cup walnuts, toasted, cooled
2 tablespoons sugar
2 teaspoons grated orange zest
1/4 teaspoon anise extract
1/3 cup golden raisin
2 tablespoons honey

Preparation

Make Quick Yeast Dough.
Remove stems and cut figs into quarters. Place anise seeds in food processor fitted with steel blade; process 1 minute. Add figs, walnuts, sugar, orange zest, and an ise extract; process with on/off pulses until evenly chopped. Add raisins and process just until combined.
Roll out dough on lightly floured surface into 18x4-inch rectangle. Turn dough so that one long edge faces you. Spread filling over dough, leaving 1/2-inch border on each edge. Brush edges with water. Starting at one long edge, roll up at a slight angle so that one end is tapered and the opposite end is wide. (Loaf will be slightly horn-shaped.) Place loaf seam side down on unreased baking sheet. Twist dough, then starting at wide end as the base, roll dough upward into snail-shaped coil. Tuck tapered end into coil.
Cover loaf with lightly oiled plastic wrap and let rise in warm place until doubled, 25 minutes.
Heat oven to 400 degrees.
Brush loaf lightly with water. Bake 5 minutes. Reduce heat to 350 degrees and bake loaf 20 minutes longer. Transfer bread to wire rack and let cool slightly.
Brush honey over warm bread. Cut into 10 equal slices.