Fig Stollen with Avonlea Clothbound Cheddar

Preheat oven to 375 °F (190 °C).

Place walnuts in an oven-safe baking dish and toast for 10 minutes. Remove from oven, let cool, chop coarsely and divide in half.

Heat figs with orange juice in microwave oven on high for 2 minutes. Let cool and add orange zest, half the nuts and half the Cheddar cheese.

In a large bowl, mix flour, yeast, sugar, remaining nuts and cheese.

Heat 1/2 cup (125 mL) milk with butter in microwave oven on high for 1 minute and 30 seconds. Pour over dry ingredients and mix with a wooden spoon.

Beat egg with 1/4 cup (60 mL) milk and add to bowl. Mix well to combine. If dough sticks to your fingers, add a bit of flour. Knead dough for 5 minutes and let rest in bowl. On a floured work surface, roll out dough to a 12-inch (30 cm) circle with a rolling pin.

Spread fig mixture lengthwise over a quarter of the dough in the middle. Form the mixture into a cylinder shape.

Moisten dough with hot water, fold in half and close to seal in filling (as you would with a calzone). The stollen should consist of a stuffed part and a dough-only part.

Place stollen on a parchment-lined baking sheet and let dough rise for 30 minutes. Bake in the oven for 20–30 minutes or until dough has puffed up and is golden brown. Sprinkle icing sugar on top and serve.