CINNAMON & FIG BUTTER BUN

INGREDIENTS

• ½ cup (110g) caster sugar, plus extra 1 tbs

• 1 tbs dried yeast

• 3 egg yolks, plus 1 egg

• 180g salted butter, softened, plus extra softened butter to serve

• ¼ whole nutmeg, finely grated

• 4 ⅓ cups (650g) plain flour

• 1 cup (320g) fig jam, plus extra, warmed, to brush

• 4 figs, quartered

CINNAMON BUTTER

• 3 tsp ground cinnamon

• 2 tbs caster sugar

• 2tbs brown sugar

• 80g salted butter, softened

METHOD

1. Place sugar, yeast and 1 cup (250ml) lukewarm water in a bowl. Cover and stand for 10 minutes or until frothy. Stir through egg yolks, butter, nutmeg and 2 tsp salt flakes. Stir through flour, then turn out on to a lightly floured work surface and knead for 10 minutes or until smooth and elastic. Place dough in a clean greased bowl, cover and stand in a warm place for 2 hours or until doubled in size.

2. For the cinnamon butter, combine all ingredients in a bowl.

3. Grease a large round pizza tray or baking tray and line with baking paper.

4. Place dough on a work surface, divide into 8 even pieces and cover. Roll out 1 piece of dough at a time to a 3mm-thick rectangle. Spread with some cinnamon butter, then with some fig jam. With a long edge facing you, roll dough into a log and cut in half lengthways.

5. Turn halves cut-side up and twist together, tucking 1 piece of fig into a twist. Fold the 2 ends of the resulting braid in and around themselves to form a ‘knot’. Repeat with remaining dough, cinnamon butter, fig jam and fig pieces, reserving 8 fig pieces. Arrange buns in a round 2cm apart on prepared tray, placing final bun in centre. Tuck reserved fig pieces in-between rolls. Brush with lightly beaten egg and scatter with extra sugar. Cover and stand in a warm place for 30 minutes to prove.

6. Preheat the oven to 180°C. Bake bun, covering with foil halfway, for 1 hour 10 minutes to 1 hour 20 minutes or until golden and cooked through. Brush with extra fig jam and serve with extra butter.