Fig and pecan pull-apart rolls with whipped brown sugar butter

Name: Fig and pecan pull-apart rolls with whipped brown sugar butter recipe
Yield: 8
Ingredients: 150g dried figs, coarsely chopped; 375g plain flour; 75g brown sugar; 3 tsp ground cinnamon; 3/4 tsp ground cardamom; 80g unsalted butter, chopped and softened, plus extra to grease; 440.00ml lukewarm milk; 2 eggs; 125g pecans, coarsely chopped; 200g salted butter, softened; 110g brown sugar; 2 tsp vanilla extract or vanilla bean paste

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P66 Fig and pecan pull-apart with whipped brown sugar butter

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by Anneka Manning

ANNEKA MANNING, CHEF

Jun 02, 2023

“These soft, squishy buns embody the feeling of autumn – earthy flavours, warming spices and the comfort we all look for as the weather cools. Don’t skip the whipped brown sugar butter – it truly is a revelation when teamed with these rolls!” – Anneka Manning

150g dried figs, coarsely chopped
2 1/2 cups (375g) strong (baker’s) flour, plus extra for dusting
1/3 cup (75g) firmly packed brown sugar
3 tsp ground cinnamon
3/4 tsp ground cardamom
80g unsalted butter, chopped and softened, plus extra to grease
220ml lukewarm milk
220ml lukewarm milk
2 eggs
125g pecans, coarsely chopped

Whipped brown sugar butter

200g salted butter, softened
1/2 cup (110g) dark brown sugar
2 tsp vanilla extract or vanilla bean paste

Method

1.

Place figs in a heatproof bowl. Cover with boiling water and stand for 20 minutes until figs are plump. Drain well.
2.

Place the flour, sugar, yeast, cinnamon, cardamom, 1/2 tsp fine salt and butter in the bowl of a stand mixer fitted with the dough hook. Combine the milk, vanilla and 1 egg in a jug. Add to the dry ingredients and knead on medium-low speed for 8-10 minutes or until a soft dough forms. Increase speed to medium-high and knead for 6-8 minutes or until a smooth, shiny, stretchy dough forms.
3.

Lightly grease a clean large bowl with extra butter. Add the dough, drained figs and pecans and use your hands to mix through (the figs and pecans don’t need to be evenly distributed at this stage).
4.

Cover the bowl with plastic wrap and set aside in a warm, draught-free place for 1 hour or until doubled in volume. Generously grease a 22cm springform cake pan with extra butter. Punch the centre of the dough down with your fist. Turn dough onto a lightly floured bench top and knead for 1 minute or until smooth and elastic, and the dough has reduced to its original size and the fig and pecans are evenly distributed.
5.

Divide dough into 8 equal portions and shape each portion into a ball. Place 1 ball in centre of prepared pan, with remaining balls in a circle around the centre ball. Whisk remaining egg and brush over dough. Cover with plastic wrap. Set aside in a warm, draught-free place for 45 minutes or until well risen.
6.

Preheat oven to 180°C/160°C fan-forced. Bake pull-apart for 30 minutes or until the rolls are cooked through and sound hollow when tapped on the top.
7.

Meanwhile, for the whipped brown sugar butter, place butter, brown sugar, vanilla and 1/2 tsp fine salt in the bowl of a stand mixer fitted with the paddle attachment and beat, scraping down the side of the bowl occasionally, for 3 minutes or until very pale and creamy. Cover and set aside at room temperature.
8.

Serve pull-apart rolls warm or at room temperature with the whipped brown sugar butter alongside.

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Recipe Notes

These rolls freeze well for up to 3 months. Wrap in plastic wrap and then seal in an airtight container or freezer bag and freeze. Thaw at room temperature or split while still frozen and toast before serving.