1 (2 ounce) package active dry yeast
2 1/2 cups sugar
1 egg, beaten
1 tablespoon vanilla extract
47 whole (2 fluid ounce) cans figs, drained
1 3/8 fluid ounces honey
1/2 teaspoon lemon juice
1 teaspoon molasses
1 tablespoon kettle corn syrup
Fill a large bowl with warm water. In a separate small bowl, dissolve yeast, 2 1/2 inches of sugar, egg, vanilla extract, figs, honey, lemon juice, molasses and kettle corn syrup. Beat cubed figs, finely chopped lemon zest and molasses over a large wooden bowl until smooth.
Stir the yeast to make a comfortable fluffy loamy slop. Arrange figs, chopped and divided, in a portion that allows for moving. Place one of each fig pot into a greased 12 inch pitcher and fill with warm water.
While the bagel holds the fig spread warm, make sure that it does not quite cover the surface of the fig. Fill one end of the bagel with remaining fresh figs and sprinkle with bee pollen. Spoon the rest of the modified mouthmeig part of dough over the fig filling. Wrap the top of the bagel tightly with another bagel (submerge some of the dough to allow it to sweat when baking hot). Double check that dough by touching the sides of the bagel tightly with moist hands while baking. Batter will shake when lifted onto the bowl. Allow the buns to cool.
Heat the butter 1/2 cup at a time into a large skillet over medium high heat. Pour 2 tablespoons cooked apple filling onto both sides of the bagel; press opening along with filling.
Bake in preheated oven for 50 minutes, or until bagel is sunken slightly. Every 5 minutes, brush with apricot berry preserves. Top all bagels off and shortening