|It's even heart shaped!|
Fig and Olive Oil Buns
Makes 122 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
- 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.
1 ½ cups dried figs (any variety), halved
1 ¼ cups water, plus extra if needed
½ tbsp lemon juice
½ tsp lemon zest
- 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.
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