- 2 tablespoons warm water (105-115°F)
- 1 1/2 teaspoons active dry yeast (from a 1/4-oz package)
- 3 tablespoons sugar
- 2 cups plus 2 tablespoons all-purpose flour
- 1 1/2 teaspoons salt
- 3 large eggs
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 lb dried Mission figs, stems discarded and figs chopped (1 1/2 cups)
- 1/2 cup walnuts (2 oz), chopped
- 2 cups white grape juice
- 1 cup dry fruity white wine such as Riesling
- 2 tablespoons unsalted butter, plus 1 tablespoon melted
- 3 tablespoons finely chopped walnuts
- 1/2 cup whole milk
- 2 tablespoons all-purpose flour
- 2 large eggs, separated
- 1/4 lb Maytag Blue cheese, crumbled (1 cup)
- Special equipment: a stand mixer fitted with paddle attachment; a 9- by 5- by 3-inch loaf pan; 6 (2-oz) heatproof baba au rhum molds or metal condiment cups
- Stir together water, yeast, and 1 tablespoon sugar in a small bowl until sugar is dissolved, then let stand until foamy, about 5 minutes. (If mixture doesn't foam, discard and start over with new yeast.)
- Stir together flour, salt, and 1 tablespoon sugar in bowl of mixer. Add yeast mixture and eggs and beat at medium speed until combined. Add butter and beat until dough is smooth and silky, 5 to 8 minutes. (Dough will be very soft and sticky.) Add figs and nuts and mix until combined. Sprinkle remaining tablespoon sugar over dough, then cover bowl with plastic wrap and a clean kitchen towel and let dough rise in a draft-free place at warm room temperature until almost doubled in bulk, about 2 hours.
- Butter and flour loaf pan, knocking out excess flour. Stir dough with a wooden spoon to release air, then spread evenly in loaf pan. Cover pan loosely with plastic wrap and kitchen towel and let dough rise in a draft-free place at warm room temperature until it almost fills pan (dough will not rise above top of pan), 1 to 1 1/2 hours more.
- Boil juice and wine in a 2- to 3-quart saucepan over moderately high heat until syrupy and reduced to about 1/2 cup, about 30 minutes. Cool to room temperature.
- Put oven rack in middle position and preheat oven to 375°F.
- Bake until golden brown and a wooden pick or skewer inserted in center comes out clean, 35 to 45 minutes. Turn brioche out onto a rack, then turn right side up and cool completely, about 1 1/2 hours.
- Keep oven rack in middle position and preheat oven to 400°F.
- Brush molds with melted butter (1 tablespoon) and coat with nuts, knocking out excess.
- Bring milk and remaining 2 tablespoons butter to a boil in a 1-quart heavy saucepan. Whisk in flour until smooth and return to a boil over moderate heat. Remove from heat and vigorously whisk 1 minute, then whisk into yolks in a large bowl.
- Beat whites in another bowl with an electric mixer until they just hold stiff peaks.
- Stir half of cheese into yolk mixture and fold in one third of whites to lighten, then fold in remaining whites gently but thoroughly. Divide among molds and bake in a water bath until puffed and browned, about 30 minutes. Remove molds from water bath and cool on a rack 5 minutes.
- While soufflés are cooling, cut 3 (1/2-inch-thick) slices from brioche loaf, then halve each slice for a total of 6 (2-inch) squares. Reserve remainder of loaf for another use.
- Run a thin knife around edge of molds to loosen soufflés. Divide brioche squares among 6 plates and drizzle with some grape syrup, then top each with a soufflé. Sprinkle with remaining cheese and serve immediately.