Fig Twist

Andrew is back hosting Waiter, There's Something in My... and this month he selected dried fruit and nuts as the theme.

This has provided another perfect excuse to explore Dean Brettschneider's Global Baker and make his Fig and Aniseed Scone Twist. As I'm not a huge fan of aniseed, I've omitted them from the recipe - if you like them, just add 1 teaspoon of crushed aniseeds to the filling.

Fig Twist
[Makes 2]

380 grams plain flour
30 grams caster sugar
25 grams baking powder
60 grams butter, cut into cubes, softened
190ml milk
1 egg
Filling
250 grams dried Turkish figs, chopped finely
50mls dark rum (I used Bundaberg Black)
50 grams melted butter
1 teaspoon cinnamon
Egg Wash
1 egg
2 tablespoons water
Jam Glaze
4 tablespoons jam
2 tablespoon water

Make the filling:
You should make this the day before.
Place the figs, Rum, butter and cinnamon into a small bowl and stir well to combine. Cover and allow to sit overnight - the figs will absorb the rum.

The next day, if the mixture looks too chunky, then briefly pulse it in a food processor to get a spreadable consistency.

Make the Jam Glaze:
Make this while the twists are cooking.
Place the jam and water into a small pan and place over a medium heat - stir until the mixture comes to a boil and then remove from the heat.

Make the dough:
Sift the flour, sugar and baking powder into a bowl.

Add the butter and work in using your fingertips until the mixture resembles breadcrumbs.

Lightly whisk the milk and egg and add to the flour mix, stirring until just combined. It's important that you avoid kneading the dough as this will cause it be tough.

Tip out onto a floured board divide into dough into two.

Roll out to form a 25cm/10inch square.

Brush the bottom edge (about 1cm/½ inch) with egg wash.

Spread the rest of the dough with half of the fig filling.

Roll the dough, swiss-roll style from the top edge towards the bottom edge.

Arrange the roll, so that the join is on one side an then cut through the center of the roll, leaving the top 2cm/1 inch uncut.

Turn these two strands so the cut side is facing you and then just twist one strand over the other - press the ends together firmly.

Repeat the process with the other half of the dough.

Place both twists on a baking paper lined tray - allow room for the twists to expand.

Brush each loaf liberally with egg wash and then let them rest for 15 minutes before cooking.

Cook in a preheated 180°C/350°F for about 30-35 minutes until golden and cooked through - turn the twists halfway through baking to ensure even colouring.

When done, remove from the oven and brush over with the jam glaze - they can now be placed on a wire rack to cool.

It does take a bit of effort not to eat it as soon as it comes out of the oven but it is a good idea to let to cool down a little. It looks very attractive as is but cutting it reveals its inner beauty

Enjoy it with nice cup of tea or coffee.