Fig jam and chocolate sticky buns

During my learning process I like to try the recipes that I learn from the best chefs. I watch them cooking on TV, I search the recipe and then I try it but changing some of the ingredients to adapt it to my taste.

That’s what I have done with that recipe from Annabel Langbein, her famous Sticky Buns. The dough is done as she does it, just changing the filling… I’m not a cinnamon lover, so I changed it, fig jam and chocolate… but not mixed…

Let’s go!!

Ingredients

Number of Servings 16 buns

The dough

• 60 gr. melted butter
• 500 ml. milk
• 25 gr. fresh yeast
• 150 gr. sugar
• 900 gr. strong flour
• 1 teaspoon salt
• Icing sugar

To fill

• Chocolate
• Fig jam
• Melted butter
• Brown sugar
• Cinnamon

Method

1. Heat the milk until lukewarm (so it feels neutral when you dip your finger into it) let it warm up about 35-37 long, add the yeast and sugar.
2. Add the melted butter and whisk.
3. Put the flour in a bowl with the salt and add the liquid mixture.
4. Work the dough until soft and silky.
5. Place the dough in a large, lightly oiled container, cover with a clean cloth and leave to rise in a warm place until it has almost doubled in size.
6. Roll the dough in a rectangle over a lightly floured surface.
7. Spread the melted butter and some brown sugar and the cinnamon.
8. Roll to form a cylinder.
9. Cut in pieces and place them over baking paper on a tin or in a glass  tray.
10. Let the dough rise half an hour more.
11. Preheat the oven at 220º c.
12. Cook the buns until golden and cooked through.
13. To glaze the scrolls, heat the sugar and water in a small pot until the sugar is dissolved. Boil for 5 minutes. Brush the scrolls with hot syrup as they emerge from the oven or dust with icing sugar.

The filling is where I put part of my preferences, so I have changed the cinnamon and I used fig jam instead. The taste is more fruity and subtle.

Obviously chocolate is always a winning horse!!!! Explore the fillings!!!

The result