makes
12
prep
50 minutes
cook
20 minutes
difficulty
Easy
makes
12
serves
preparation
50
minutes
cooking
20
minutes
difficulty
Easy
level
Ingredients
- ½ cup dried figs
- 1½ tbsp unsalted butter
- 1⅔ cups milk
- 1½ tbsp light brown sugar
- 50 g fresh yeast
- 2½ cups all-purpose flour
- 1½ cups wholemeal flour
- 1 tsp salt
- 1 cup walnuts, toasted and roughly chopped
- 1 cup hazelnuts, toasted and roughly chopped
Rising time: 2 hours 20 minutes
Instructions
1. Place figs in a bowl and cover with hot water. Let sit for 30 minutes to plump and soften, then drain and chop.
2. Put butter into a saucepan and melt, then remove from heat and allow to cool a little.
3. Add milk, sugar and yeast to butter and stir to dissolve.
4. In a separate bowl, add both kinds of flours and salt. Add nuts and figs and mix together well.
5. Pour wet ingredients slowly into dry and stir to combine.
6. Turn onto a lightly floured work surface and knead for about 10 minutes.
7. Form dough into a ball and let sit in a lightly greased bowl. Cover with a tea towel and let rise until doubled in size, about 2 hours.
8. Punch dough to release air pockets.
9. Cut dough and pull dough apart and shape into buns.
10. Place buns on a tray lined with baking paper.
12. Drizzle with olive oil, cover with a damp tea towel and let rise another 20 minutes.
13. Preheat oven to 190ºC (375ºF).
14. Bake buns in oven for 20 minutes.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
