I though adding aniseed to dough might be interesting: a tangy sweetness in the occasional crunch. My researches suggested aniseed would work with figs and almonds … and then my wife came in from garden, carrying a bowl of figs that were over-ripe with split skins.
I made an enriched dough with a little butter and one egg, then added aniseed. The figs I pulped with some ground almond and lemon juice.
Then I thought: this is too easy.
So I divided the dough into five, rolling the fig paste inside each strand, then platting the strands together.
The braiding was quite easy, although the dough seemed to stretch as I worked, with the result that I could only just fit the loaf into the oven on an angle. Brushed with egg and baked for 35 minutes.
The result is … interesting. Goes very well with soft cheeses with southern France (hey, I could be more specific if I wanted).