Friday, May 13, 2005

Fig-Swirled Buns

Fig-Swirled Buns (Adapted from CL)

2 1/4 teaspoons active dry yeast
1/2 teaspoon granulated sugar
1/4 cup warm water
1/3 cup milk
2 teaspoons vanilla, divided
1 large egg
1 1/2 cups all-purpose flour
1 1/4 cups white whole-wheat flour (can use all-purpose)
1/3 cup granulated sugar
3 tablespoons chilled butter, cut into pieces
3/4 teaspoon salt
1 1/2 cups dried Black Mission figs
1/2 cup fresh orange juice
1 cup confectioners' sugar
1 to 3 tablespoons milk

In a small bowl, stir together yeast, 1/2 teaspoon sugar and warm water - set aside and let sit for 5 minutes. Stir in milk, 1 teaspoon vanilla and egg.

In a food processor, add flours, 1/3 cup granulated sugar, butter and salt - pulse just until blended. With the processor running, slowly add yeast mixture through food chute - process until the dough forms a ball. To knead, process the dough for 1 more minute. Scoop the mixture onto a lightly floured surface and knead a few times to bring the dough together.

Set dough into a large bowl coated with cooking spray, turning to coat top. Cover and let rise until almost doubled in size, about 1 hour.

Meanwhile, remove the stems from the figs. In a food processor, add figs, remaining vanilla and orange juice - process until finely chopped.

Punch dough down, place on a lightly floured surface, cover and let rest 5 minutes. Roll dough into a 15" x 10" rectangle on a floured surface. Using an off-set spatula, spread fig mixture evenly over dough, leaving a 1" edge along one long side. Tightly roll up the rectangle, starting with the opposite long edge. Be sure to firmly press the log as you roll it up to eliminate air pockets. Pinch seam to seal.

Using a piece of dental floss (unflavored) or a serrated knife, slice the log evenly into 16 pieces. Set the dough pieces into muffin tins coated with nonstick spray. Cover and let rise until the dough is puffy and almost doubled in size, about 45 to 60 minutes.

Meanwhile, preheat oven to 350.

Uncover and bake until golden, about 25 to 30 minutes. Remove and place a wire rack to cool slightly. Remove buns from the muffin tin and place on a wire rack.

In a small bowl, stir together confectioners' sugar and enough milk to make a glaze that can easily drizzle. Drizzle evenly over the buns.

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