Friday, August 5, 2016

Rosie Makes Sticky Figgy Buns.

 Would you believe I have another fig recipe for you?

I love a self-indulgent breakfast
and these sticky figgy buns are perfect.

For the dough:
2/3 cup warm water
1 package yeast
2 TB sugar
3 TB melted unsalted butter
about 2 cups flour
1/4 kosher salt

Combine water, yeast, and sugar and let yeast proof.
When mixture is nice and foamy, stir in melted butter.
Add about 1 1/2 cups flour and stir until a soft dough forms.
Turn dough out onto a floured surface,
adding flour a tablespoon or so at a time,
kneading, until dough is smooth and elastic.
Place dough in oiled bowl, cover, and let rise until doubled.

For the topping (which starts out on the bottom):
1/2 cup brown sugar
2 TB dark corn syrup
2 TB cream
1/2 cup chopped figs
1/4 cup chopped walnuts

Combine brown sugar, corn syrup, and cream in small saucepan.
Bring mixture to boil.
Remove pan from heat and stir in figs.

Sprinkle walnuts evenly into a 9 x 13-inch buttered baking pan.
Spoon fig mixture evenly over nuts.

Filling mixture:
2 TB melted butter
1/4 cup brown sugar
1 1/2 tsp cinnamon
1/4 tsp nutmeg
Combine brown sugar, cinnamon, and nutmeg.

When dough has doubled,
turn out onto lightly floured surface.
Let rest 10 minutes,
then roll dough into a 10 x 12-inch rectangle.
Brush 2 TB melted butter over surface of dough. 
Sprinkle brown sugar mixture evenly over top.
Roll up rectangle, pinching seam to seal.
Cut into 12 1-inch wide slices.
Place slices, cut side up, into pan.
Cover and let rise until doubled in size.

Bake at 375° for about 15 minutes, or until buns are lightly browned.
Cool buns in pan on wire rack for 10 minutes, 
then invert buns onto serving platter.
Serve warm.

Brush melted butter over dough.

Sprinkle with brown sugar mixture.

Roll up.

And slice.

Place buns, sliced side up, in prepared pan.

I brushed the tops with more melted butter.
I have found that one can never have too much butter.

Let rise.


And you're welcome.


Brought to you just in time for your weekend brunch.

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