FIG-SWIRL COFFEECAKE Figs and other dried fruits are excellent sources of fiber. The whole-wheat flour in the dough also boosts the fiber content. This high-nutrition recipe proves that "good for you" and "great to eat" can indeed go together: It received out Test Kitchens' highest rating. 1 package dry yeast (about 2 1/4 teaspoons) 1/2 teaspoon granulated sugar 1/4 cup warm water (100° to 110°F) 1/3 cup fat-free milk 2 teaspoons vanilla extract, divided 1 large egg 1 1/2 cups all-purpose flour 1 1/4 cups whole-wheat flour 1/3 cup granulated sugar 3 tablespoons chilled butter or stick margarine, cut into small pieces 3/4 teaspoon salt Cooking spray 1 1/2 cups dried Calimyrna or Black Mission figs (about 12 ounces) 1/2 cup fresh orange juice (about 1 orange) 1 cup powdered sugar 2 tablespoons fresh lemon juice

Dissolve yeast and 1/2 teaspoon sugar in warm water in a small bowl; let stand 5 minutes. Stir in milk, 1 teaspoon vanilla, and egg. Lightly spoon the flours into dry measuring cups; level with a knife. Place flours, 1/3 cup sugar, butter, and salt in a food processor; pulse 5 times or until blended. With the processor on, slowly add yeast mixture through food chute, and process until the dough forms a ball. Process 1 additional minute. Turn dough out onto a floured surface; knead lightly 4 to 5 times (dough will feel tacky).

Place the dough in a large bowl coated with cooking spray. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until the dough is almost doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Trim the stems off figs. Combine 1 teaspoon vanilla, figs, and orange juice in food processor; process until finely chopped. Set aside.

Punch the dough down; cover and let rest 5 minutes. Roll dough into a 15 x 10-inch rectangle on a floured surface. Spread the fig mixture evenly over dough, leaving a 1-inch margin along one long edge. Roll up the rectangle tightly, starting with the opposite long edge, pressing firmly to eliminate air pockets; pinch the seam to seal. Place the roll, seam side down, on floured surface; split roll in half lengthwise using a serrated knife. Working on a 12-inch pizza pan coated with cooking spray, coil one half of the dough, cut side up, around itself in a spiral pattern. Place the other half of dough, cut side up, at the end of the first strip, pinching the ends together to seal; continue coiling the dough to form a circle. Cover and let rise 1 hour or until the dough is doubled in size.

Preheat oven to 350°F.

Bake at 350°F for 30 minutes or until golden. Place cake on a serving plate. Combine powdered sugar and lemon juice in a small bowl; drizzle over hot cake. Serve warm or at room temperature.

Serves 16.

NOTE: The coffeecake dough can be made ahead of time. Follow the recipe with these exceptions: In the second step, let dough rise 1 1/2 hours at room temperature. Punch dough down; return to bowl. Cover dough with plastic wrap; chill 8 hours. When ready to use, shape and bake according to recipe instructions.

1 Serving - 1 Slice: Calories: 277 (Cal. from fat: 29%), Fat: 8.8g (Saturated: 5.1g), Cholesterol: 63mg, Sodium: 280mg, Carbohydrate: 45.4g, Protein: 4.5g.

[Cooking Light, November 2000]