Figs+Rosemary+Port = Messy Turban
Pao de Figo. Another Portuguese bread. The filling is made by slowly cooking dried figs and fresh rosemary in port wine. You roll out the dough and spread the filling on half. Fold the other half over, cut into strips, twist and braid. The braid is formed into a circle and left to rise. But the recipe did not specify the amount of water to use. I started with half a cup and it was a bit too dry. I added another quarter cup, which was too much. The dough was a bit too soft and it collapsed in the oven. It looked like the sultan was in a hurry when he put on his turban in the morning. Oh well, it is still very good with a strong cheddar.