Fig and Olive Oil Buns
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Fig and Olive Oil Buns calories by ingredient
Introduction
Sweet, decadent and full of aphrodisiac properties, these are a great Valentine's breakfast for you and your beloved! Sweet, decadent and full of aphrodisiac properties, these are a great Valentine's breakfast for you and your beloved!Number of Servings: 12
Ingredients
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2 pkg instant yeast
2 cups flour
3 cups whole wheat flour
1 cup 12-grain flour
2 tsp vital wheat gluten
¾ cup warm buttermilk
¼ cup warm water (reserved from soaking figs) plus
½ cup warm water
2 tbsp honey
370 g fig paste (see below for recipe)
½ tsp salt
2 tbsp extra virgin olive oil
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Fig Paste:
1 ½ cups dried figs (any variety), halved
1 ¼ cups water, plus extra if needed
½ tbsp lemon juice
½ tsp lemon zest
Directions
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.
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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.