1Sponge: Combine warm water, sugar, and yeast. Let it sit (proof) for 10 minutes.
2Liquid: Combine milk (scalded), melted butter cooled to 105F, 1/4 cup sugar, and egg. Set aside.
3Dries: Combine salt + flour. Set aside.
4Add the liquid mixture to the sponge (yeast mixture) and stir. Set in mixer before you add dries.
5Add the dries to the wet mixture and mix. Knead with dough hook (on medium) for 10 minutes in mixer or until smooth.
6Place dough in oiled bowl and cover with plastic wrap. Let rise until double (about 1 hour.)
7Punch dough and roll into a rectangle.
1Roast 2 cups pecans whole in oven at 350F until lightly toasted, then chop (reserve 1/2 cup for inside dough filling - see assembly). In a saucepan, melt butter, brown sugar, and 1 tablespoon rum and pecans. Let cool slightly.
1Soak figs and 5 tablespoons rum and set aside (drunken figs). Cream brown sugar, soft butter, salt, and 1 1/2 teaspoons rum.
1Prep Muffin Pan: Divide the topping mixture into muffin pan.
2Dough: Sprinkle the rectangle dough with the filling and layer in drunken figs and reserved pecans. Using both hands, roll into a tight “roll". Cut roll every 1.5"-2" and place in muffin pan above toppings. Let it rise for another 20 minutes.
3Place in 350F conventional oven for 30 minutes. Put tray on a lower level of oven to avoid spilling of sugar.
5Top with Asiago Cheese.
Active time is about 30 minutes. Proof time is about 2 hours.
Recipe Credit: Alexandra Dorros