Ingredients:

50 ml of warm water
9 g dry yeast
1 spoon of sugar
250 ml hot milk
70g butter
100 g wheat flour
3 eggs
70g sugar
60 g sour cream
550 g wheat flour
1 teaspoon salt
20 ml vegetable oil
Figs, quantity needed
Egg yolk + 1 tablespoon milk
Instructions:

Mix 50 ml of warm water with 9 g of dry yeast and 1 tablespoon of sugar. Let the yeast activate.
Heat 250 ml of milk and melt 70 g of butter in it, let cool to room temperature.
In a bowl, beat 3 eggs with 70 g of sugar and 60 g of sour cream.
Mix the activated yeast with the egg mixture.
Add 100 g of cooled flour and then add 550 g of wheat flour and 1 teaspoon of salt.
Add 20 ml of vegetable oil and knead well.
Leave the dough in a warm place to rise for 1 hour.
Divide the dough into 9 parts, form balls and let rest for 10 minutes.
Roll each ball into a small circle, add figs to the center and pinch the edges.
Place on a baking sheet and let rest in a warm place for 15 minutes.
Varnish with egg yolk and milk.
Bake at 180°C for 20 minutes