Citrus Hazelnut Twist

1. Combine yeast, caster sugar and milk in a large bowl; cover, stand in a warm place 10 minutes or until frothy. Add egg yolks, butter, the water, flour and salt; stir until combined. Transfer dough to a lightly floured surface; knead 10 minutes or until smooth and elastic. Place dough in a lightly oiled large bowl; cover, stand in a warm place 1 hour or until doubled in size.
2. Process three-quarters of the hazelnuts for 1 minute or until finely ground. Combine ground nuts in a small bowl with demerara sugar and mixed spice.
3. Preheat oven to 200°C. Grease a large oven tray.
4. Lightly flour a large piece of baking paper; roll dough out on paper into a 25cm x 45cm rectangle.
5. Combine 80g of extra melted butter with the citrus rinds in a small bowl. Brush butter mixture over dough, leaving a 1cm border; top with ground hazelnut mixture. Firmly roll dough up from one long side, using the baking paper as a guide. Using a sharp knife, cut the roll in half lengthways. Turn the halves, cut-side out on the baking paper, then twist together. Form the twisted lengths into a ring, pressing the two ends together to join.
6. Transfer the ring, carefully lifting it with the baking paper, onto the oven tray. Brush with remaining extra melted butter; sprinkle with extra demerara sugar.
7. Bake 10 minutes. Reduce oven to 180°C; bake a further 35 minutes or until golden and hollow sounding when tapped. Transfer to a wire rack to cool. Serve topped with remaining halved hazelnuts, fig jam and fresh figs.

Tip:

Twist can be made a day ahead. Reheat in a 150°C/300°F oven for 15 minutes before serving. Use whole roasted almonds instead of hazelnuts.