Fig & fennel pull-apart bread

Fig & fennel pull-apart bread

By
From
Nordic Light
Makes
1 x 800 g loaf
Prep
15 mins
Cooking time
40 mins
Photographer
Simon Bajada

Nordic countries have a closer association with the Mediterranean than many would imagine, with retirees and young families alike spending plenty of time down south topping up their vitamin Dlevels. I can only imagine that’s how this flavour combo was born. Two great bakeries I know of in Stockholm who make the best traditional cinnamon buns do so with these flavours – here they are incorporated into a more savoury dough to be enjoyed with butter and black coffee.

Ingredients

Quantity Ingredient
125g greek-style yoghurt
1 large egg, at room temperature
3 tablespoons olive oil
2 teaspoons dried instant yeast
225g plain flour, plus extra for dusting
225g wholemeal flour
1 tablespoon raw sugar
1/2 teaspoon salt

Filling

Quantity Ingredient
185g soft dried figs, chopped
30g butter, melted
100g fennel bulb, very thinly sliced
1 teaspoon crushed fennel seeds
1 teaspoon sea salt
2 tablespoons dark brown sugar

Method

  1. Mix the yoghurt, egg and olive oil together in a bowl with 170 ml of water until well combined. Stir in the instant yeast to dissolve.
  2. Gradually add the flours, sugar and salt and mix everything together to form an elastic dough, then tip onto a clean floured work surface and knead for 2–3 minutes until smooth. Transfer the dough to a lightly greased bowl, cover with a clean tea towel and leave to rise for 30 minutes.
  3. While the dough is rising, prepare the filling by putting all the ingredients in a bowl and gently tossing together.
  4. Once risen, transfer the dough to the work surface and form into a snake-shaped log about 60 cm (24 in) long. Fold the log back on itself to create a ‘U’ shape with a trough running down the middle of the dough.
  5. Line the trough with the filling ingredients then, holding the end of the dough with two ends, twist the opposite end clockwise three times on itself. Filling will go everywhere, but you can stuff it back in the right places once you have your basic twisted shape. Place the shaped loaf in a greased and floured 25 cm x 12 cm loaf tin and set aside to rise for another 15 minutes.
  6. Preheat the oven to 180°C.
  7. Once risen, transfer the loaf tin to the oven and bake for approximately 40 minutes, or until the loaf is lightly golden and sounds hollow when tapped. Turn out and serve warm, spread with butter and accompanied by a pot of coffee.
Tags:
simon
bajada
new nordic
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