Monday, October 22, 2012

Turkish Figs Buns

Fresh and dried figs, dried apricots and cranberries, pecan nuts and pumpkin seeds

I bought home a big bag of dried figs during my last holiday trip to Turkey.  Turkish figs are moist, sweet and tasty as a healthy snack.  It is huge in comparison to the usual dried figs (无花果) used for making Chinese soup.  For these buns, I used both the dried and fresh figs, plus a handful of healthy dried fruits and nuts.  

Recently, Fairprice supermarket (or NTUC as commonly known) brought in many fresh figs from Turkey.  At S$5.20 for a small pack of four fresh figs, the price is relatively high compared to a wide variety of fresh fruits available. But considering that fresh figs are hardly seen in Singapore, I was so excited that I bought one pack immediately (and another pack few days later!).  These fresh figs are sweet and tasty!   I used two figs for making Figs and Grilled Chicken Salad and the remaining two for these buns.

I decorated the buns with sliced figs and a pecan halves.  Unless you make a deeper cut at the top of the buns, the sliced figs and pecan tend to slide down from the top during baking.  Perhaps, next time I will just chop the pecan nuts and sprinkle on top, instead of keeping them whole.  

(makes 8 buns)

250g bread flour
50g plain flour (or wholemeal flour for a healthier version)
5g instant dried yeast
1 egg
40g fine sugar
100ml milk
40ml dairy cream (or replaced with all milk)
30g salted butter

Fillings: A variety of dried fruits and nuts, chopped
(Note:  For nuts, roast them in oven at 160C for about 10 minutes.  For dried fruits, I soaked the chopped cranberries and apricots with a little orange juice.

1) Combine all bread dough ingredients into mixer (except butter) and knead to a soft dough.  Add in butter and continue to knead to a soft and elastic dough.  Cover and rest the dough for about 45 minutes till doubled in size. 

2) Divide the dough into 8 portions.  Roll out each portion into a rectangular shape.  Sprinkle chopped dried fruits and nuts over the dough.  Roll up the dough and pinch the end.  Cover and let the buns rest for another 40 to 45 minutes.

3) Grease the blade of a small knife with a little oil.  Gently make a cut at the top of each bun by sliding the knife across the surface of the bun.  Place sliced fresh figs and pecan halves on the buns.

4) Bake in preheated oven of 190C for about 12 minutes.  Remove buns from oven, cool slightly and transfer to rack to cool completely.

I was at Phoon Huat, Clementi Branch and saw some Turkish dried figs (kept in fridge), S$18 for a one kilogram pack.  So if you are interested in getting some Turkish dried figs, you know where to source for it ;)

1 comment:

  1. This is awesome! Make me want to grab a bun through my screen now:D


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