Dried Fig Buns
- Lactose Free
- Vegetarian
- Energy Kcal 234
- Carbohydrates g 46.6
- of which sugars g 13.5
- Protein g 6.7
- Fats g 2.3
- of which saturated fat g 0.44
- Fiber g 6.9
- Sodium mg 413
- Difficulty: Average
- Prep time: 20 min
- Cook time: 35 min
- Makes: 10 pieces
- Cost: Low
- Note plus 18 hours of rising
PRESENTATION
When the weather cools down in Italy, nothing really hits the spot like a dried fig sandwich. I mean, really. The dough, made with type 1 flour, has this earthy aroma that just takes homemade bread to a whole new level—deeper and a bit more tender than usual. Pretty much as summer fades, these rolls become a staple on Italian tables, filling the air with a warm and inviting scent. And listen, whether you fill them with something sweet like fig jam for breakfast or go for the classic fig and prosciutto sandwich with a touch of soft cheese, the combination of sweet and salty flavors makes every bite feel special. Seriously good. It's almost like a mini celebration of autumn, a time when these rolls really stand out from regular bread.
Across different regions in Italy, you'll find various takes on these fig rolls. Some areas feature a fig and cheese sandwich with creamy cheeses like brie or goat cheese—which is great—because it brings out the moist and creamy aspects of the bread. Others might lean into the savory side with extra prosciutto crudo. Regardless of the filling, the dried fig sandwich brings a sense of nostalgia for sunny days while offering comfort for cooler months. To be honest, people love using these for a quick breakfast with jam or a satisfying lunch with something savory inside. It’s the kind of food that really lifts your mood, especially when you're wrapped up in a sweater and craving something hearty. Italian families have been making variations of these for ages, always mixing it up with whatever ingredients are on hand—keeping things exciting and fresh. Also, if you are into gourmet sandwich recipes or just looking for a new twist on the usual sandwich, these fig rolls are perfect for when you want something a little different, a little cozy, and definitely tasty. They're a true nod to Italian tradition, blending seasonal flavors with everyday comfort in such a great way. Can't go wrong.
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- INGREDIENTS
- Ingredients for 10 buns
- Dried figs 7 oz (200 g)
- Type 1 flour 4 cups (500 g)
- Water 1.1 cups (270 g) - at room temperature
- Fresh brewer's yeast 1.4 tsp (7 g)
- Extra virgin olive oil 1 spoonful
- Fine salt 1 ¾ tsp (10 g)
- Wildflower honey 1 spoonful
How to prepare Dried Fig Buns
To prepare the dried fig buns, first pour the type 1 flour into a bowl; then add the salt 1, the honey 2, and a bit of the water 3.
Knead with your fingertips to combine everything 4, then add the crumbled fresh yeast 5 and the remaining water 6.
Work everything with your hands until you get a compact dough 7, then add the oil 8 and work until it is completely absorbed 9.
Then transfer the dough to a surface 10, work it a few more moments until it is quite smooth and then shape it into a spherical form 11. At this point, place it in a bowl 12 and let it rise for about 2 and a half hours at room temperature. If it's very cold, you can put the dough in an off oven with just the light on.
After about 2 and a half hours, when it has risen well 13, transfer it to a surface 14 and flatten it with your hands 15.
Next, cut the dried figs in half and distribute them on the dough 16; then roll it up (17-18) to form a log.
At this point, divide it in half 19. Then divide each half into 5 parts 20, so as to obtain 10 portions of about 3 oz each 21.
After, pressing each piece between the palm of your hands and a slightly greased surface, make a circular motion to form balls 22. Gradually place them on a floured baking sheet or tray, spacing them apart 23. Cover with plastic wrap 24 and store in the refrigerator for 18/20 hours.
After this time, preheat the oven to 410°F in static mode: meanwhile, take the dough balls out of the fridge 25. As soon as the oven is hot, spray a little water on the walls to create the right humidity and quickly bake the buns (one tray at a time, in the middle rack of the oven; you can keep the other raw buns in a cool place covered with plastic wrap while waiting to bake them). Bake for about 35 minutes until they are well-golden; for even cooking, rotate the tray after about 20 minutes. Once your dried fig buns are cooked, remove them from the oven 26 and let them cool on a rack before serving 27.