Figgy buns with hazelnuts and walnuts

By Desiree Nielson
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  • 1/2 cup (120 milliliters) dried figs
  • Hot water, for rehydrating figs
  • 2 tablespoons (30 milliliters) unsalted butter
  • 1 2/3 cups (400 milliliters) milk
  • 2 tablespoons (30 milliliters) light brown sugar
  • 50 grams fresh yeast
  • 2 1/2 cups (600 milliliters) all-purpose flour
  • 1 1/2 cups (360 milliliters) whole wheat flour
  • 1 teaspoon (5 milliliters) salt
  • 1 cup (240 milliliters) walnuts, toasted and roughly chopped
  • 1 cup (240 milliliters) hazelnuts, toasted and roughly chopped


  1. Place figs in a bowl with hot water. Let sit for 30 minutes to plump and soften.
  2. Drain figs and chop.
  3. Put butter in a bot and heat just to melt.
  4. Take off heat. Allow to cool a bit.
  5. Pour in milk. Add sugar. Add yeast and stir to dissolve.
  6. To a separate bowl, add both kinds of flours and salt. Add nuts and figs and mix together well.
  7. Pour wet ingredients slowly into dry and stir to combine.
  8. Turn onto a lightly floured work surface and knead for about ten minutes.
  9. Form dough into a ball and let sit in a lightly greased bowl. Cover with a tea towel and let rise until doubled in size.
  10. Punch dough to release air pockets.
  11. Cut dough and pull dough apart and form into buns.
  12. Place buns on a parchment-lined baking sheet.
  13. Drizzle with olive oil.
  14. Cover with a damp tea towel and let rise another 20 minutes.
  15. Preheat oven to 375F (190C).
  16. Bake for 20 minutes in the oven.
  17. Enjoy!


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