Fig and Walnut Rolls Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g strong bread flour</li><li class="ingredients-single-item">10g salt</li><li class="ingredients-single-item">10g instant dried yeast</li><li class="ingredients-single-item">60g unsalted butter, softened</li><li class="ingredients-single-item">320ml lukewarm water</li><li class="ingredients-single-item">150g dried figs, chopped</li><li class="ingredients-single-item">100g walnuts, roughly chopped</li><li class="ingredients-single-item">50g light brown sugar</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1 egg, beaten (for egg wash)</li><li class="ingredients-single-item">2 tbsp honey (for glaze)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with dough hook</li><li class="equipment-single-item">Large baking tray</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Rolling pin</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by combining the flour and salt in the bowl of your stand mixer. In a separate small bowl, mix the yeast with 2 tablespoons of the lukewarm water and a pinch of sugar, then let it sit for 5 minutes until it becomes frothy – this ensures your yeast is active and ready to work.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Add the frothy yeast mixture, softened butter, and remaining water to the flour. Using the dough hook attachment, mix on low speed for 2 minutes until combined, then increase to medium speed and knead for 8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl. If it feels too sticky, add a tablespoon of flour at a time; if too dry, add a teaspoon of water.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Transfer the dough to a lightly floured surface and knead by hand for a minute to form a smooth ball. Place in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let rise in a warm, draft-free place for 1-1.5 hours, or until doubled in size. This slow rise develops the gluten structure and creates a better flavor profile.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the dough is rising, prepare your filling by mixing the chopped figs, walnuts, brown sugar, and cinnamon in a bowl. If your dried figs are particularly firm, you can soak them in warm water for 10 minutes, then drain and pat dry before chopping to soften them slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Once the dough has doubled in size, gently punch it down to release the air bubbles. Turn it out onto a lightly floured surface and roll it into a rectangle approximately 35cm x 25cm (14 x 10 inches). The dough should be about 1cm thick. Try to create even corners for a more uniform final product.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Sprinkle the fig and walnut mixture evenly over the dough, leaving a 2cm border along one long edge. Press the filling gently into the dough to help it adhere. Starting from the long edge without the border, tightly roll the dough into a log, pinching the seam to seal it closed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using a sharp knife or unflavored dental floss, cut the log into 12 equal pieces. Place the rolls, cut side up, on a lined baking tray, leaving space between each for expansion. Cover loosely with a clean kitchen towel and let rise again for 30-45 minutes until visibly puffed up. Meanwhile, preheat your oven to 190°C (375°F).</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Once the rolls have risen, gently brush the tops with beaten egg for a golden, shiny finish. Bake in the preheated oven for 18-22 minutes until golden brown and the internal temperature reaches 88°C (190°F). The rolls should sound hollow when tapped on the bottom.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the rolls are still warm, brush them with honey for a beautiful shine and extra sweetness. This seals in moisture and gives them an irresistible glaze. Let the rolls cool for at least 15 minutes on a wire rack before serving – this cooling period allows the structure to set and flavors to develop.</li></ol>