- Serves: 12-16 slices
- Cook Time: 25 minutes
- Prep Time: 30 minutes plus rising
- Effort: easy
For the bread dough
- 350 g strong bread flour
- 15 g easy blend yeast
- 25 g margarine, such as Stork, melted
- 6 tbsp lukewarm milk
- ½ tsp salt
- 2 eggs
- 55 g caster sugar
For the filling
- 115 g dried figs, chopped
- 55 g walnuts, chopped
- 55 g light soft brown sugar
- 15 g margarine, such as Stork 75% vegetable fat spread, melted
For the glaze
- 1-2 tbsp honey
1. For the dough: mix the flour and yeast in bowl. In a separate bowl, mix the remaining dough ingredients together and then add to flour mixture.
2. Mix with a wooden spoon until the dough leaves the sides of the bowl clean. Turn out onto a lightly floured surface and knead until firm, elastic and no longer sticky. Place in polythene bag or covered bowl and leave in warm place to rise until doubled in size.
3. Turn the risen dough onto a lightly floured surface, flatten with your knuckles to knock out any air bubbles and knead until the dough is firm again.
4. For the filling: mix all the ingredients together well in a bowl and set aside.
5. Preheat the oven to 210C/190C fan/gas 7.
6. Roll the dough into a rectangle of about 45 x 30 cm. Place the filling down the centre of the dough, cutting from the edge of the filling outwards make diagonal cuts in the dough on both sides ensuring that there is around 1.5-2 cm between them.
7. Fold one of these strips over the filling then take one from the other side and do the same so that they overlap slightly in the middle. Continue plaiting the strips until they all over the tough in a neat crisscross pattern.
8. Place on a baking sheet and leave to prove for 15 minutes in a warm place.
9. Bake in the oven for 10 minutes, then reduce the heat to 190C/170C fan/gas 5 for a further 10-15 minutes until dark golden brown and cooked through.
10. To glaze: warm the honey in a small pan until thin and runny and then brush over the bread.
Recipe and image supplied by Stork
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