from The Magazine Italian Cooking & Living, June/July 2006

2 cups dried figs, chopped
2 1/2 cups raisins
2 cups pitted dates, chopped
juice of 2 oranges
1/2 cup brandy
1/2 cup sugar
1 teaspoon active dry yeast
1 teaspoon extra-virgin olive oil
1 teaspoon salt
3 1/2 cups bread flour, plus extra
1 cup rum
1 teaspoon ground cloves
1 teaspoon ground cinnamon
1 pod star anise
2 1/2 cups almonds, chopped
zest of 1/2 lemon
zest of 1/2 orange
1/4 cup honey

In a large bowl, combine the figs, raisins and dates with the orange juice and brandy. Sprinkle with the sugar, and stir. Cover with plastic wrap, and refrigerate for at least 3 hours.

Meanwhile, prepare the dough: In a large bowl, combine the yeast with 2 cups of lukewarm water. Add the olive oil, salt and flour. Knead until dough forms. Cover with plastic wrap, and set aside to rise for about 1 hour. Knead the dough again for a few minutes. Make 3 small slits in the top of the dough, and set aside to rise for an additional 45 minutes.

Preheat the oven to 350°. Add the rum, cloves, cinnamon, star anise, almonds and the lemon and orange zests to the fruit. Drain the fruit mixture, and add to the risen dough. Knead to incorporate all the ingredients. Shape the dough into small round rolls, about 2 inches in diameter. Transfer to a baking sheet lined with parchment paper, cover, and set aside to rest for 20 minutes. Brush the rolls with the honest, and bake for about 1 hour. Makes about 14 rolls.

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