Fig and Olive Oil Buns
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 pkg instant yeast2 cups flour3 cups whole wheat flour1 cup 12-grain flour2 tsp vital wheat gluten¾ cup warm buttermilk¼ cup warm water (reserved from soaking figs) plus½ cup warm water2 tbsp honey370 g fig paste (see below for recipe)½ tsp salt2 tbsp extra virgin olive oil---Fig Paste:1 ½ cups dried figs (any variety), halved1 ¼ cups water, plus extra if needed½ tbsp lemon juice½ tsp lemon zest
In the bowl of a stand mixer, whisk together yeast, flours and gluten.
Add buttermilk, fig water, extra water, honey and fig paste.
Mix with the dough hook about 2 minutes, until incorporated, then add the salt and olive oil and continue kneading on medium speed until elastic, about 10 minutes.
Cover and let rest 40 minutes.
Divide the dough into balls, place on a lined baking sheet and mist lightly with cooking spray. Cover and let rise 1 ½ hours.
Preheat the oven to 350F.
Bake 20 minutes, cool on a wire rack.
---
For Fig Paste:
Combine all the ingredients in a saucepan over medium-low heat and bring to a simmer.
Partially cover and cook, stirring occasionally, 20-30 minutes, until the figs are beginning to fall apart – add water by the tablespoon if the mixture is too dry.
Remove ¼ cup cooking water for the bread dough and scrape remaining mixture into a small food processor.
Puree to a paste.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Add buttermilk, fig water, extra water, honey and fig paste.
Mix with the dough hook about 2 minutes, until incorporated, then add the salt and olive oil and continue kneading on medium speed until elastic, about 10 minutes.
Cover and let rest 40 minutes.
Divide the dough into balls, place on a lined baking sheet and mist lightly with cooking spray. Cover and let rise 1 ½ hours.
Preheat the oven to 350F.
Bake 20 minutes, cool on a wire rack.
---
For Fig Paste:
Combine all the ingredients in a saucepan over medium-low heat and bring to a simmer.
Partially cover and cook, stirring occasionally, 20-30 minutes, until the figs are beginning to fall apart – add water by the tablespoon if the mixture is too dry.
Remove ¼ cup cooking water for the bread dough and scrape remaining mixture into a small food processor.
Puree to a paste.
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 315.1
- Total Fat: 3.9 g
- Cholesterol: 0.6 mg
- Sodium: 21.0 mg
- Total Carbs: 64.1 g
- Dietary Fiber: 8.0 g
- Protein: 10.2 g
Member Reviews