Sticky fig cinnamon buns

Equipment:

• Hand mixer \ Blender (read step 11 if you don't have this)

• Medium sized dish

• Medium sized deep dish or caserole dish

Ingredients:

A. Tangzhong:

• 45g flour

• 60g full fat milk

B. Bread dough:

• Tangzhong

• 300g bread flour

• 5g instant yeast

• 5g salt

• 10g sugar

• 2eggs

• 75g full fat milk

• 60g room temp and cubed butter

C. Fig butter filling:

• 253g fresh fig (or jam if you don’t have a blender)

• 5g cinnamon

• 5ml vanilla essence

• 3 sprigs thyme

• 100g soft butter

• 50g brown sugar

D. Fig syrup:

• 70g fig mixture from fig butter

• 15g jojoba tea leaves (this is optional)

• 110g brown sugar

• 30g milk

• 1sprig thyme

Topping: 125g Mascarpone and more fresh figs

Method:

1. On day one, you are going to make your Tangzhong and your brioche

dough.

2. For the Tangzhong, place all of your ingredients in a pot on medium heat and whisk until the mixture resembles mash potatoes and the flour is cooked out.

3. Place in a bowl, cover with cling film and leave in the fridge to cool.

4. Once cool, in a bowl with a dough hook attachment, add all your brioche ingredients, except for the butter.

5. 0n a low speed, knead these ingredients for about 12 - 15 minutes until the dough is smooth and elastic. The dough will be stretchy, which indicates enough gluten development. The bowl must also be clean on the

sides.

6. Continuing on a low speed, add your butter cubes one cube at a time. Only add the next cube when the previous cube has been incorporated into the dough.

7. Once all the butter has been added, continue kneading for another 10 mins or until the dough has passed the window pane test. To do this, take a small piece of dough and stretch it as far as you can with your fingers. If it stretches till thin that light can pass through, you can stop kneading.

8. Shape the dough into a ball, place into a bowl and cover. Let this proof in the fridge over night.

9. The next day, begin by making your fig butter.

10. To make this, paddle your butter and brown sugar on a high speed until light and airy.

11. Take your figs, cinnamon and vanilla and blend them into a jam consistency. Remove 70g of this for the syrup. If you don’t have blender, you can replace the fresh figs with jam.

12. Combine the fig mixture with the butter and sugar.

13. To make your syrup, take your ingredients and simmer in a pot for 10-15 mins.

14. Set aside and allow to cool.

15. Now take your dough out and roll it into a 36cmx24cm rectangle on a floured surface.

16. Spread your fig butter over the entire surface of this evenly and then roll it into a log.

17. Using a piece of string, cut this log into seven equal pieces.

18. Line a medium sized round deep pot or a caserole dish with baking paper and pour your cooled syrup onto the bottom.

19. Place your cinnamon rounds on top of the syrup and spread them slightly apart from each other.

20. Cover your dish and allow to proof till about just double in size.

21. Pre-heat oven to 220C

22. Brush your buns with a nice amount of milk.

23. Bake for 30-45 mins or until the top is golden brown.

24. Allow the buns to cool completely in the pot (the pot should be on a rack cooler) before taking them out of the dish.

25. Take the buns out of the dish, and some jam from underneath will pour out. Take that excess jam and brush on top of the buns.

26. Top with mascarpone, fresh fruit, thyme and honey

27. Share on Insta and don’t forget to tag your new favorite online bakery and recipe developer ❤