The Australian Women’s Weekly Food Magazine - - Step Into Spring Baking -

You need time (and pa­tience) on your side when mak­ing breads, as yeast doughs must be rested a cou­ple of times at dif­fer­ent stages be­fore go­ing into the oven.

2 tea­spoons (7g) dry yeast 2 tea­spoons caster su­gar 1¼ cups (310ml) luke­warm wa­ter 31/3 cups (500g) “00” flour, bread flour or plain flour 2 tea­spoons (10g) sea salt flakes ½ cup (55g) chopped wal­nuts ¾ cup (140g) coarsely chopped dried figs 1 cup (160g) ic­ing su­gar 1 ta­ble­spoon boil­ing wa­ter, ap­prox­i­mately

1 Com­bine yeast, su­gar and the luke­warm wa­ter in a medium bowl of an elec­tric mixer. Stand in a warm place for 10 min­utes or un­til bub­bling. 2 Add flour and salt to the bowl; mix with elec­tric mixer fit­ted with a dough hook for 5 min­utes or un­til smooth and elas­tic. Trans­fer dough to a floured work sur­face; press out to flat­ten slightly. Top with nuts and figs, then knead into dough.

3 Place dough in an oiled large bowl; place bowl in a large plas­tic bag, then seal the bag. Stand in a warm place for 45 min­utes or un­til dough dou­bles in size.

4 Place two oven trays in the oven; pre­heat oven to 220°C/200°C fan.

5 Punch down dough with your fist. Di­vide dough into eight por­tions.

Roll each por­tion into a 34cm-long rope; twist into a knot. Place knot­ted rolls on trays lined with bak­ing pa­per; place trays in a plas­tic bag, then seal the bags. Stand in a warm place for 15 min­utes or un­til risen slightly. 6 Re­move trays from plas­tic bags; trans­fer rolls onto heated oven trays. Bake rolls for 20 min­utes or un­til browned and they sound hol­low when tapped on the base. Trans­fer to a wire rack to cool.

7 Com­bine sifted ic­ing su­gar and the boil­ing wa­ter in a small bowl un­til mix­ture reaches the con­sis­tency of thick­ened cream; add a lit­tle more wa­ter, if nec­es­sary. Driz­zle ic­ing on rolls.

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