Kolache

In a large bowl, combine the yeast, milk, melted butter, eggs, vanilla essence and lemon zest. Beat well to combine, 5 minutes.

Sift the castor sugar, salt and cake flour together. Gradually incorporate the dry ingredients into the wet ingredients to form a soft, but not sticky dough that should be easily workable. On a lightly floured surface or in a mixer fitted with a dough hook, knead the dough until smooth and springy, about 10 minutes.

Place in a lightly oiled bowl and cover with a damp tea towel. Allow to rise in a warm place until double in size, about 2 hours.

Punch down the dough and knead briefly. Roll out on a floured surface to 1cm thickness and cut into 5cm rounds. Reroll the scraps. Place the rounds on a piece of greased wax paper on a baking tray. Cover the rounds with a damp tea towel and allow to rise, 1 hour and 30 minutes.

Preheat the oven to 180°C. When the dough has risen, gently press your thumb into the centre to make a hollow. Brush with egg wash.

Bake in the oven until golden and risen, 20 - 25 minutes.

Allow to cool a little. Fill one third of the pastries with lemon curd and sprinkle with poppy seeds. Fill another third with roasted strawberries and a crack of black pepper. Fill the final third with roasted figs. Sprinkle with walnuts and finish with a dusting of icing sugar.