Prosciutto and Fig Pinwheel Bread

Name: Prosciutto and Fig Pinwheel Bread
Yield: Serves 10 to 12
Ingredients: 2 cups (10 ounces; 283 grams), all-purpose flour; 2 tablespoons, minced fresh thyme; 2 teaspoons, minced fresh sage; 2 teaspoons, ground fennel; 1½ teaspoons, instant or rapid-rise yeast; ½ teaspoon, table salt; ½ cup, whole milk, room temperature; ¼ cup (1¾ ounces; 50 grams), sugar; 2 , large egg yolks, room temperature; 8 tablespoons, unsalted butter, softened and cut into 8 pieces; 6 ounces (170 grams), thinly sliced prosciutto; ¼ cup, fig jam; 1 , large egg beaten with 1 teaspoon water

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By Russell Selander

Desserts or Baked Goods

Pork

Fruit

Breads

This showstopper is a stunning centerpiece for holidays—or any other special occasion.

A cookbook recipe exclusively for All-Access members from The Savory Baker

SERVES10 to 12

TIME1½ hours, plus 3¼ hours rising and cooling

A cookbook recipe exclusively for All-Access members from The Savory Baker

WHY THIS RECIPE WORKS

By rolling out layers of dough into rounds, adding filling and stacking them, and then cutting them partially into strips and twisting, you end up with a jaw-dropping sunburst-shaped bread. And making this showpiece is not nearly as difficu...

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