Figgy Buns with Hazelnuts and Walnuts

Difficulty:
1/5

The Urban Vegetarian host Desiree Nielsen has all the trendy tips for food enthusiasts looking to add more nutrients to their meals. For this recipe, Desiree bakes a sweet hazelnut-walnut-fig bread that ditches white sugar in favour for light brown sugar.

Makes 8 buns

Ingredients:

½ cup (120 ml) dried figs

Hot water, for rehydrating figs

2 tablespoons (30 ml) unsalted butter, melted

1 2/3 cups (400 ml) milk

2 tablespoons (30 ml) light brown sugar

1 ¾ ounces (50 g) fresh yeast

2 1/2 cups (590 ml) all-purpose flour

1 1/2 cups (350 ml) whole wheat flour

1 teaspoon (5 ml) salt

1 cup (240 ml) walnuts, toasted and roughly chopped

1 cup (240 ml) hazelnuts, toasted and roughly chopped

 

Method:

In a bowl, cover the figs with hot water. Let sit for 30 minutes to plump and soften.

When soft, drain figs and chop.

In a small bowl, combine the melted butter, milk, sugar, and yeast, stirring to dissolve the yeast.

In a medium bowl, whisk together the all-purpose flour, whole wheat flour, and salt.

Add the nuts and figs to the flour and mix together well.

Add the butter-milk-yeast mixture to the flour-nut-fig mixture and stir to form a dough.

Lightly dust a clean work surface with flour, turn out the dough and knead for about 10 minutes until elastic.

Lightly grease a clean bowl, form the dough into a ball and transfer to the bowl.

Cover with a tea towel and let rise about 1 hour, until doubled in size.

Punch the risen dough down to release air pockets.

Cut dough into 8 pieces and form into round buns, pinching the base to seal.

Place buns on a parchment-lined baking sheet.

Drizzle with olive oil.

Cover with a damp tea towel and let rise another 20 minutes.

Preheat oven to 375 F (190 C).

Bake for 20 minutes in the oven until golden brown and cooked through.

Cool slightly at room temperature and serve warm.

Enjoy!