Plaited sweet bread with figs, walnuts and sultanas

I put 230 g flour and salt in mixer or mix by hand.
I add honey.
I dissolve yeast in lukewarm milk.
I add 40 g butter, egg and yeasted milk.
I knead with hook until soft, elastic and releasing from sides. Once smooth and slightly sticky, I form a ball, cover in a bowl and rise warmly for 2 hours until doubled.
For filling, I roughly chop walnuts and figs.
I add sultanas, remaining 30 g flour and brown sugar in a bowl.
I add remaining 85 g softened butter and mix.
I combine well with amaretto or rum if liked.
I gently flatten doubled dough without kneading and roll a 25 x 35 rectangle.
I spread filling evenly.
I roll from the long side.
I seal ends to retain filling.
I cut lengthways centrally, leaving one end joined.
Photo unavailableI turn both halves filling-side up.
I twist over each other.
I seal the end.
I put on a parchment-lined tray, cover with a damp towel and rise another 2 hours.
I bake at 180°C for 20 minutes, watching browning.
I cool and dust with icing sugar. Delicious, with rich filling. Rising takes time, but it is worth it!