Braided Yeast Bun with Figs and Walnuts
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recipe by Sally's Blog https://sallys-blog.de/
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- Total Time
- 2hrs 25mins
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- Serves
- 8
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- Calories
- 677
Soft, fluffy braided yeast bun filled with figs and walnuts. Served with a tasty goat cheese dip made from cream cheese and tomatoes. A small pinch of cinnamon adds an interesting twist. User generated recipes have not been re-tested by Kenwood.
recipe updated Jan 4, 2024
Ingredients
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- Water
- 150 g
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- Walnuts
- 100 g
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- Figs
- 100 g
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- Sundried tomato
- 2
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- Garlic clove
- 1
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- Fresh thyme
- 3 sprigs
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- Goat cheese
- 200 g
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- Active dried yeast
- 7 g
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- Runny honey
- 1 tablespoon
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- Milk
- 100 g
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- Salt
- 1 ½ teaspoons
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- Black pepper
- 1 pinch
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- Olive oil
- 150 g
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- Egg yolk
- 1
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- All purpose flour
- 500 g
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- Ground cinnamon
- 1 pinch
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- Olive oil
- 1 tablespoon
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- Cream cheese
- 200 g
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- Lemon juice
- 1 tablespoon
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- Runny honey
- 1 teaspoon
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- Black pepper
- as needed
Tools
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Oven
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Cooking Chef XL
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Medium bowl
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Small baking dish
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Baking tray - medium
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Jug
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Cooking chef xl bowl
Step preview
- Add ingredients into a jug
- Mix and leave to rise for about 15 minutes
- Pour the yeast mixture into the appliance bowl
- Attach the Dough Tool
- Add ingredients into the appliance bowl
- Knead with splashguard fitted - 10 min, Speed 1
- Using your hands, shape the dough into a ball
- Grease the bowl and place the dough inside
- Cover with a cloth and leave to rise in a warm place for about 1 hour until at least doubled in size
- Add ingredients into a medium bowl
- Stir until well combined and set aside
- On a silicone liner, roll out the dough to form a rectangle 40x50 cm in size
- Evenly brush the oil on top and sprinkle with the filling
- With the shorter edge facing you, roll up the dough
- Split about half the length of the roll in half and wrap the two strands into a braid
- Turn around and split the remaining roll in half
- Again, wrap the two strands into a braid, this way the braid won’t come loose and stay in place
- Grease a perforated pizza tray and place the braid on top, forming a circle
- Grease an oven-proof dish and place it into centre of the braid
- Cover with a cloth and leave to rise in a warm place for about 30-60 minutes
- Bake in the preheated oven at 170°C for about 30-35 minutes until lightly golden
- Add ingredients into a medium bowl
- Mix until well combined
- Serve the bun warm together with the cream