Spiral Coffee Cake

1 pkg. dry yeast
1/2 tsp. sugar
1/4 cup warm water
1 tsp. vanilla extract
1 large egg beaten
1/2 cup milk
3 cups flour
1/2 tsp. salt
4 TBS unsalted butter
1/3 cup sugar
2 cups chopped figs, dates & raisins
1/2 cup orange juice
1 cup powdered sugar
2 TBS fresh lemon juice
1 tsp. vanilla

Combine the yeast with the 1/2 tsp. sugar and warm water in a small bowl and allow to proof for 5 minutes. Combine the egg, vanilla and milk and set aside. In an electric mixer use the paddle attachment to cream the butter and sugar until fluffy, then add the egg & milk mixture and beat until combined. Pour in the yeast and stir. Change from the paddle to the dough hook attachment and turn mixer on lowest speed. Combine the flour and salt and gradually add to the wet ingredients until a ball of dough forms. Turn out on a floured surface and knead a few times and form into a ball. Place the ball of dough into a buttered bowl, turning it to coat all surfaces. Set in a warm place for one hour until doubled in bulk. Chop the dried fruits in a food processor with the orange juice and vanilla until it forms a finely chopped paste and set aside. Roll the raised dough out to a 15" x 10" rectangle and spread the fruit filling evenly to within 1" of the edge. Roll up tightly from the long side to make a 15" roll, pinching the ends to keep the filling in. With a sharp knife, cut the roll in half lengthwise to make 2 15" pieces. Working on a 12" round greased pizza pan, begin making a tight spiral, cut side up, with one half of the cut roll. Place the second half end to end with the first and continue the spiral, tucking in the end to make a neat ring. Cover and let rise until doubled. Bake in a preheated 350 oven for 1 hour, or until it tests done. Combine the powdered sugar and lemon juice to make icing and drizzle it over the warm coffee cake.