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
• ¾ tsp. salt
• 3 large egg whites
• ⅓ cup (2½ oz.) sugar
• Confectioner’s sugar, for dusting

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