Peel the 6 fresh figs and place them in the saucepan with sugar and lemon juice.

Cook the fig mixture for 10 minutes until thickened. Let the compote cool completely.

Warm the milk gently and dissolve the fresh baker's yeast in it.

Put the all-purpose flour, remaining sugar, and egg in the stand mixer bowl. Start mixing.

Pour in the yeast milk gradually and knead for 10 minutes.

Add the salt and softened butter a little at a time. Mix until the butter is fully absorbed.

Cover the dough in a mixing bowl and let it rise until nearly doubled.

Refrigerate the covered dough for 240 minutes.

Roll the chilled dough into a rectangle. Spread the cooled fig compote evenly over it.

Roughly chop the walnuts and scatter them over the fig filling. Sprinkle over the chocolate chips.

Roll the dough tightly from the long side. Freeze the roll for 15 minutes to make cutting easier.

Cut the roll lengthwise into two strands. Twist the strands together with the cut sides facing upward.

Transfer the twisted dough to the lined loaf pan. Let it rise for about 30 minutes until nearly doubled.

Bake the babka at 180°C / 356°F for 30 minutes. Cool before slicing.