Instructions: Combine figs and water in a small saucepan. Bring to a boil, reduce heat and simmer for 3 minutes, or until thickened, stirring constantly. Stir in chopped pecans and remove from heat; set aside to cool.

In another small saucepan, scald milk (bubbles should form just around the edges) then remove from heat and cool to 105 to 115 degrees. Sprinkle yeast over milk and let stand for 5 minutes. Add 1 cup flour, mix well, then let sit undisturbed for 1 hour.

In a large bowl, cream butter and 3/4 cups of flour with an electric mixer until light and fluffy. Stir in yeast until well blended. Add eggs, one at a time, beating well after each addition. Add salt and up to 7 cups of the remaining flour to make a stiff dough. Turn out onto a lightly floured surface and knead for 8 to 10 minutes, or until smooth and elastic. Place in a lightly greased bowl, turning to grease both sides. Let rise, covered, in a warm place for 1 hour, or until doubled in bulk.

Divide dough in half and roll each portion into a 12- by 16-inch rectangle on a lightly floured surface. Cut one of the rectangles into (4) 3- by 16-inch strips. Spread fig filling on each strip and roll up, starting from one of the long sides, like a jelly roll; seal seam. Braid 3 of the jelly rolls, then fashion into a wreath, pinching ends together; place on a cookie sheet. Use remaining roll to fashion a bow and attach to wreath, over the spot where ends are pinched together. Repeat with remaining rectangle. Cover each wreath and let rise, covered, for 1 hour.

Preheat oven to 350 degrees.

Bake wreaths for 30 to 45 minutes, or until golden brown. Cool on a wire rack.

This recipe yields 24 servings.

Tip: For a shinier finish, brush each wreath with a mixture of beaten egg yolk thinned with a little water, right before baking.

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