Fig and Hazelnut Potica

Name: Fig and Hazelnut Potica
Ingredients: 2 Tbsp. plus ¾ tsp. (¾ oz.) active dry yeast; ½ cup (3¾ oz.) sugar, divided; 3 cups plus 2 Tbsp. (1 lb.) all-purpose flour, divided, plus more for kneading; ⅔ cup room temperature whole milk, divided; 1 stick (4 oz.) unsalted butter, melted and cooled, plus more for greasing; ¾ tsp. salt; 3 large egg yolks; 2 tsp. lemon zest; 1½ tsp. vanilla extract; Fine cornmeal, for dusting; 1 lb. blanched hazelnuts, ground in a food processor to the texture of coarse polenta (4½ cups); ¼ cup plus 2 Tbsp. honey, divided; 3 tbsp. honey liqueur (or substitute 1 Tbsp. honey dissolved in 2 Tbsp. brandy), divided; 13 dried white figs (9 oz.), finely sliced; 3 tbsp. lemon juice; 1 cup heavy cream; 3 large egg whites; ⅓ cup (2½ oz.) sugar; Confectioner’s sugar, for dusting

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This fruit-and-nut-filled Easter treat from Slovenia falls somewhere between bread and cake.

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Ingredients

2 Tbsp. plus ¾ tsp. (¾ oz.) active dry yeast
½ cup (3¾ oz.) sugar, divided
3 cups plus 2 Tbsp. (1 lb.) all-purpose flour, divided, plus more for kneading
⅔ cup room temperature whole milk, divided
1 stick (4 oz.) unsalted butter, melted and cooled, plus more for greasing
¾ tsp. salt
3 large egg yolks
2 tsp. lemon zest
1½ tsp. vanilla extract
Fine cornmeal, for dusting
1 lb. blanched hazelnuts, ground in a food processor to the texture of coarse polenta (4½ cups)
¼ cup plus 2 Tbsp. honey, divided
3 tbsp. honey liqueur (or substitute 1 Tbsp. honey dissolved in 2 Tbsp. brandy), divided
13 dried white figs (9 oz.), finely sliced
3 tbsp. lemon juice
1 cup heavy cream
3 large egg whites
⅓ cup (2½ oz.) sugar
Confectioner’s sugar, for dusting