The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts

Fresh Fig Swirl

yozzause's picture
yozzause

Fresh Fig Swirl

I was very fortunate to be given a quantity of fresh figs that i wanted to use in baking, unfortunately my first attempt proved to be a failure.Yes i still have them occasionally too.

i hydrated my flour in the morning but didnt get the figs til the afternoon and i think the prolonged period may have degrade the gluten because the dough became very sticky not wet sticky but glue like, in fact it stuck to every thing i did manage to bake it off by treating it like a foccaccia but it even managed to stick to the tray too. It smelled devine and tasted ok but that's all it had going for it. Suprisingly it seemed to have a hint of coconut about it.  

 Here is my second attempt but this time rather than incorporate the fig into the dough i've used the fig pulp  in a swirl i also hydrated equal flour to the water content for just 30 minutes. Overall quite pleased with the result and did justice to those lovely white figs

the fig pulp spread over the fruit dough

 

divided and on the baking sheet

proved and ready for the oven

 

out the oven and cooling

a close up look

Comments

Benito's picture
Benito

Wow Derek do those ever look delicious, I’ve never seen fig sticky buns before what a great idea.

Benny

yozzause's picture
yozzause

Hi Benny, Thanks, well they are in season here and a lady that ive met trough a local baking group had lots going spare, she has even given me some that she has dehydrated for future use too. i did take her half the buns as we came out of Hard Lockdown @ 6pm last night.  Restrictions for another week We still have some  ie mask wearing when you leave home and no travel into or out of the city without a permit, which means the fishing trip will have to wait another week but hey "Zero Community Transmission".Just need to eliminate the escape from quarantine gliches.

  Lucky and proud to be living in Perth Western Australia.

Benito's picture
Benito

Great trade, fresh and dried figs for buns, can’t beat that.

yozzause's picture
yozzause

I also came away from dropping the buns off with a still warm jar of Indian Spiced Fig Chutney that has Bush Tomato, Barberry and Pepperberry  inclusions. so very good trade. i have since tasted my scrolls and they were pretty good! i am sure Ros will have enjoyed hers too.

gavinc's picture
gavinc

Very nice. I love the idea of adding the fig paste as a swirl. Our fig tree is some way off bearing fruit (I prune it hard last year), but this has given me a new idea to use them.

Cheers,

Gavin.

yozzause's picture
yozzause

The only problem i had Gavin was being a bit too be to generous with the the fig pulp it wanted to squeeze out from the rolling up process might need to consider a thickener, just  had a brain flash crumbled sponge cake over the fig pulp that would work really well! 

i shall do it in my next rendition these were the White Adriatic Figs. I think the Black Genoas are even more intense red colour and id be inclined to perhaps blitz the skins in too. Food for thought or should i say Figs for Thought or Figs for Food even.

KR Derek

pmccool's picture
pmccool

I've only had fresh figs two or three times, so no real idea of how to use them.  What you've done with these swirls simply wouldn't have occurred to me.  Thanks for the concept.

Now you have me thinking about doing something similar with a filling made from dried figs.  Maybe pureed with some orange juice and zest, along with some cinnamon, cloves, and nutmeg...

Paul

yozzause's picture
yozzause

Sounds Delish Paul i was given some semi dried figs too, but they will keep  as i said to Gavin i just think i needed to add something to stop the tsunami flow of the fig pulp in its natural form that when i thought some crumbled sponge cake would slow its  surge  and add to its  interest a bit like a trifle.

I was a bit mindful not to overpower the fresh fig pulp and avoided cinnamon for that reason being my first go at using my unexpected windfall.

Figs of course enjoy a mediterranean climate and mid summer here is perfect for the fresh figs, We also have lots of descendants from migrant families originally from that part of the world, and a firm favourite amongst  those families too with many different varieties available now. I think the dried ones especially the big plump Turkish ones would be great chopped  and used in the dough too, even marinated in a port or sherry would be a good idea too. look forward to seeing some appear in your future bakes.

KR Derek

pmccool's picture
pmccool

And we've added another 8-9 inches in the past couple of days. 

Paul

yozzause's picture
yozzause

Doesn't look like you will have a lot of trouble complying with stay at home unless completely necessary, it doesn't look like any of the neighbours down the street have either. At least the sun is shinning and great to have the oven on in the kitchen too. We had rain yesterday the first good drop for the year  The garden looks very pleased. but up into the mid 30's by the weekend. 

KR Derek