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Fresh Fig Bread - And other fig things

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txfarmer's picture
txfarmer

Fresh Fig Bread - And other fig things

Sending this to Yeastspotting.

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After a long summer of record high temperatures, I am so very ready for fall. Fresh figs in store, that's surely a sign of good things to come right? Like double digit "cool" weather? No matter how hot it is, I know fig season is fleeting, better hurry up and make the best of them.

First some fig jam.

 

Then a fragipane fig tart with pine nut crust.

 

Finally with the last 8 figs I have on hand, and that delicious fig jam, I made some bread rolls.

Note: makes 8 bread rolls

Note: total flour is 250g

- levain

starter (100%), 13g

water, 22g

bread flour, 41g

1. Mix and let fermentation at room temp (73F) for 12 hours.

- Final Dough
bread flour, 203g
sugar, 10g
salt, 5g
butter, 15g, softened
powdered milk, 13g
milk, 50g
water, 107g
levain, all
fresh fig, 8
fig jam, some

1. Mix everything but fig and fig jam until stage 3 of windowpane (-30sec), see this post for details.
2. Rise at room temp for 2 hours, punch down, put in fridge overnight.
3. Takeout, round, rest for 1 hour.
4. Roll out into 10X12inch rectangle, cut into 8 stripes along the short side, each is 10X1.5inch. For each stripe of dough, spread fig jam, then roll up with a fresh fig in the middle. The fig in the middle can be left whole, or peeled, or cut and put into patterns.



4. rise at room temp for about 5 hours. The dough would have double or even tripled by then, if it can't, your kneading is not enough or over.

 

5. Bake at 400F for about 25min.

 

Soft and fluffy bread dough matches well with the clean sweet taste of fresh fig.

 

I don't like it too sweet, so the amount of fig jam in the rolls was pretty modest. I figure that I can always add more jam when I eat it.

 

Comments

PiPs's picture
PiPs

Really lovely, all of them ... Fig season is well and truly finished here unfortunately.

We grew up with large fig trees at the back of my grandparents house who lived next door ... Fig jam is now embedded in my DNA :)

Your jam is such a bright red colour more than what I am used to seeing ... Are figs the only fruit in it?

All the best, Phil

txfarmer's picture
txfarmer

Yeah, there's just fig in it.

RonRay's picture
RonRay

Now, if one could only download the finish baked goods !

Thanks for another mouthwatering  posting ;-)

 

Ron

txfarmer's picture
txfarmer

Thanks Ron!

trailrunner's picture
trailrunner

I have access to tons of figs here in AL. Would love the recipe for the fig frangipane/pine nut tarte. I have jars and jars of fig preserves . Will give you a  wonderful fig preserve pound cake recipe in trade  ....c

txfarmer's picture
txfarmer

I would love that pound cake recipe! In return:

Fig frangipane tart: http://www.britishlarder.co.uk/fig-and-pine-nut-tart/

The pine nut crust recipe is from "Secrets of Baking":
Note: makes 2 10inch crust.

AP flour, 450g
pine nuts, 300g, toasted and cooled
salt, 1tsp
butter, 227g, softened
sugar, 100g
egg, 1
yolk, 1

1. Mix together flour, pine nuts, and salt, put in food processor, grind finely.
2. Beat together butter and sugar until fluffy. Add in egg and yolk, beat until smooth.
3. Fold in flour mixture, don't over mix.
4. Dump out, divide into 2 parts, wrap and fridge for atleast 4 hours, or up until 3 days. Can also be frozen for a month.
5. Roll out and put in mold. Note that it's a butter cookie like crust dough, so it's easy to break, don't worry, just patch up the holes. The crust doesn't need to be pre-baked for this fig tart.

PMcCool's picture
PMcCool

and prosciutto work well on a white pizza, especially with dollops of goat cheese added after baking.

Very pretty, txfarmer.

Paul

txfarmer's picture
txfarmer

Yeah, fig+prosciutto on pizza was the first thing I made with figs this year, yum!

loydb's picture
loydb

That looks fantastic. I've got a bunch of dried figs I want to use in a sourdough this week.

txfarmer's picture
txfarmer

Dried figs would work great with sourdough too!

SylviaH's picture
SylviaH

I just picked my last '2' Black Mission figs off my tree yesterday.  

Such a pretty 'rosie red color' of your jam.  

I love the preserves rolled into cookies and rolls.  Your rolls are lovely with the sliced figs, peaking out and, your frangipane tart looks tastier than the pictured one from the recipe.

Thanks for sharing your 'fresh fig' baking!

Sylvia

 

trailrunner's picture
trailrunner

and THANK YOU ! for the pine nut crust and filling recipe. Sounds wonderful and yours does look way better ...but then everything you bake is gorgeous. I have been making this since 1979. I love the buttermilk in it . I use the Bulgarian that you can get at Walmart. Have never seen it anywhere else . It is very thick and rich. Also I don't use the glaze the cake is plenty rich without it. c

 

Fig Preserve Cake

1 1/2 cups sugar
2 cups all purpose flour
1 teaspoon salt
1 teaspoon ground nutmeg
1teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground cloves
1 cup vegetable oil
3 eggs
1 cup buttermilk
1 tablespoon vanilla extract
1 cup fig preserves, chopped
1/2 cup chopped pecans or walnuts
Buttermilk Glaze
Combine dry ingredients in a large mixing bow; add oil, beating well. Add eggs, and beat well; add buttermilk and vanilla, mixing thoroughly. Stir in preserves and pecans. 
Pour batter into a greased and floured 10 in tube pan;bake at 350 for 1 hour and 15 minutes. Let cool 10 minutes; remove from pan. Pour warm buttermilk Gaze over warm cake. 

Buttermilk Glaze

11/4 cup buttermilk
1/2 cup sugar
1/4 teaspoon soda
1 1/2 teaspoons cornstarch
1/4 cup margarine
1 1/2 teaspoons vanilla extract
Combine first 5 ingredients in a saucepan; bring to a boil, and remove from heat. Cool slightly, and stir in vanilla. Yield: enough glaze for one 10 inch cake.
SylviaH's picture
SylviaH

Sounds so delicious!  I love buttermilk recipes!  Thanks for buttermilk find, too..I'll check my local Walmart!

Sylvia 

 

trailrunner's picture
trailrunner

not to hijack the thread....but we are crazy about it. Next time you make pie crust sub buttermilk for the liquid...you won't believe how tender and delicious it is. If you have a favorite quiche recipe...sub buttermilk for the milk/egg mix. Again it adds so much. I only use it for my favorite cornbread recipe from Vegetarian Epicure. Also in waffles. All I do for anything with baking powder is add 1/4 tsp of baking soda due to the buttermilk. So you can sub buttermilk in almost everything. I have been for years and we love it. Hope this opens the door to more culinary adventures....:) c