Sift the flour into a bowl. Add the sugar, salt, vanilla extract, orange zest, yeast, and warm water.

Mix and knead until combined.

Gradually add the room temperature butter or margarine and knead until fully incorporated. Shape the dough into a ball, cover the bowl with a towel, and let it rise until doubled in size, about 1 1/2 to 2 hours.

Once the dough has doubled, remove it from the bowl and place it on a lightly floured surface. Punch down the dough and roll it out slightly to add the filling.

For the filling, chop the figs, freeze the dulce de leche slightly so you can cut it into small pieces, and chop the candied peanuts into small pieces.

Place the filling on the dough, then fold the dough over to seal, as shown in the photos.

After this time, dust the top of the bread with a little flour and use a knife to make a cross-shaped cut on the surface.

Bake at 400°F (200°C) in a covered pan or covered with a cast iron lid for 40 minutes. Uncover and bake for another 25 minutes at 400°F (200°C).

Let cool for about 10 minutes. Remove from the pan and it's ready.

Slice when warm or at room temperature.

Enjoy!