“Danubio” sweet cake with fig jam farce

Mix the flour with 200 ml of water and a sachet of yeast in a bowl, until you can give the dough a smooth and round shape. Cover it and put it in a warm and dry place for the leavening, which should last roughly 2 hours and a half. Once the time has passed, take portions of the dough and divide it in tiny balls: press every ball delicately, fill it with a little jam and then close it. Place a layer of baking sheet on a pan, of whichever shape you prefer, then put the balls over it with a little space between one another. Cover them with a towel and let them leaven for another hour. Pre-heat the oven to 190 °C, and in the meantime coat the dough with the yolk mixed with a little milk. Sprinkle with grain sugar and bake for 25-30 minutes: when the surface has a golden hue the cake is ready. Let it cool down and then serve.