Fig Rolls by @louloukitchen_

45 min

8 servings

🌾

550 g

Flour

🍬

70 g

Sugar

🥚

2 count

Eggs

🧈

160 g

Butter

🍞

7 g

Baker's yeast

🥛

250 ml

Warm milk

🍓

30 ml

Fig jam

🍈

3.5

Dried figs

🍬

1 tbsp

Vergeoise sugar

🧀

45 g

Philadelphia cream cheese

🍋

5 ml

Lemon juice

🍬

1 tbsp

Icing sugar

🥛

250 ml

Milk

  1. Combine
    • baker's yeast
    • whole milk

    Combine the baker's yeast with the lukewarm whole milk and let it rest for 10 minutes.

  2. Add
    • all-purpose flour
    • granulated sugar
    • egg

    Add the all-purpose flour, granulated sugar, egg, and 100 g unsalted butter to the yeast mixture. Knead with the stand mixer until a smooth dough forms.

  3. Shape

    Shape the dough into a ball and cover it in the mixing bowl. Let it rise for 90 minutes.

  4. Chop
    • fig
    • fig jam
    • brown sugar

    Chop the fig on the cutting board. Mix the fig jam, chopped fig, brown sugar, and 30 g softened unsalted butter.

  5. Roll
    • all-purpose flour
    • fig jam
    • fig

    Deflate the risen dough and roll it into a rectangle on a lightly floured work surface. Spread the fig filling evenly over the dough.

  6. Roll

    Roll the dough into a log and cut it into 12 rolls. Arrange the rolls in the baking dish.

  7. Brush
    • whole milk

    Brush the rolls with whole milk and let them rest for 20 minutes. Bake at 200°C for 15 minutes until golden.

  8. Mix
    • cream cheese
    • lemon juice
    • icing sugar

    Mix the cream cheese, lemon juice, and icing sugar into a smooth glaze. Spread the glaze over the warm rolls and top with remaining fig pieces.

Fig Rolls by @louloukitchen_

45 min

8 servings

🌾

550 g

Flour

🍬

70 g

Sugar

🥚

2 count

Eggs

🧈

160 g

Butter

🍞

7 g

Baker's yeast

🥛

250 ml

Warm milk

🍓

30 ml

Fig jam

🍈

3.5

Dried figs

🍬

1 tbsp

Vergeoise sugar

🧀

45 g

Philadelphia cream cheese

🍋

5 ml

Lemon juice

🍬

1 tbsp

Icing sugar

🥛

250 ml

Milk

Preparation Steps

  1. Step 1/8

    Combine the baker's yeast with the lukewarm whole milk and let it rest for 10 minutes.

    🍞baker's yeast
    🥛whole milk
    🥣mixing bowl

  2. Step 2/8

    Add the all-purpose flour, granulated sugar, egg, and 100 g unsalted butter to the yeast mixture. Knead with the stand mixer until a smooth dough forms.

    🌾all-purpose flour
    🍬granulated sugar
    🥚egg
    🧈unsalted butter
    🍞baker's yeast
    🥛whole milk
    🥣mixing bowl

  3. Step 3/8

    Shape the dough into a ball and cover it in the mixing bowl. Let it rise for 90 minutes.

    🥣mixing bowl

  4. Step 4/8

    Chop the fig on the cutting board. Mix the fig jam, chopped fig, brown sugar, and 30 g softened unsalted butter.

    🍈fig
    🍓fig jam
    🍬brown sugar
    🧈unsalted butter
    🔪knife
    🪵cutting board
    🥣mixing bowl
    🥄spatula

  5. Step 5/8

    Deflate the risen dough and roll it into a rectangle on a lightly floured work surface. Spread the fig filling evenly over the dough.

    🌾all-purpose flour
    🍓fig jam
    🍈fig
    🍬brown sugar
    🧈unsalted butter
    🥖rolling pin
    🥄spatula

  6. Step 6/8

    Roll the dough into a log and cut it into 12 rolls. Arrange the rolls in the baking dish.

    🔪knife
    🍳baking dish

  7. Step 7/8

    Brush the rolls with whole milk and let them rest for 20 minutes. Bake at 200°C for 15 minutes until golden.

    🥛whole milk
    🖌️pastry brush
    🍳baking dish

  8. Step 8/8

    Mix the cream cheese, lemon juice, and icing sugar into a smooth glaze. Spread the glaze over the warm rolls and top with remaining fig pieces.

    🧀cream cheese
    🍋lemon juice
    🍬icing sugar
    🍈fig
    🥣mixing bowl
    🥄measuring spoon
    🥄spatula

Composition

Ingredients

Types

Eggs, Leavening agents, Fruit spreads, Fruits

Ingredients

Flour, Sugar, Eggs, Butter, Baker's yeast, Warm milk, Fig jam, Dried figs, Vergeoise sugar, Philadelphia cream cheese, Lemon juice, Icing sugar, Milk

Notes

Baker's yeast (or half a cube of fresh yeast), Fig jam (for the filling), Dried figs (or fresh figs, cut up, for the filling, pieces added on top after glazing), Vergeoise sugar (for the filling), Philadelphia cream cheese (for the glaze), Lemon juice (a little, for the glaze), Icing sugar (for the glaze), Milk (for brushing the rolls before baking)

Allergens

eggs

Dietetics

Dietary regimen

vegetarian

Calories

316 kcal

Macro nutrients

Protein: 7g, Carbohydrates: 47g, Fat: 11g, Fiber: 2g, Sugars: 15g

Nutritional Information

Minerals

Calcium: 72mg, Iron: 2mg, Potassium: 143mg, Sodium: 190mg

Vitamins

Vitamin A: 126µg, Vitamin C: 1mg, Vitamin D: 0.4µg, Folate: 53µg

Preparation

Time Information

Preparation

30 minutes

Cooking

15 minutes

Overall

45 minutes

Difficulty

Level

Medium (2/4)

Steps

8 steps

Equipments

Utensils

mixing bowl, measuring spoon, rolling pin, pastry brush, baking dish, knife, cutting board, spatula

Appliances

Stand mixer, Oven

Type

Type

Type Of Dish

Bread, Dessert, Breakfast

Occasions

Breakfast, Brunch, Snack, Dessert

Origin

Source

Platform

instagram

Original Creator

@louloukitchen_

Origin

Cuisine

French, European

Geographic

France, Europe

Various

Aspect

Texture

Soft, Fluffy, Sticky, Creamy

Flavors

Sweet, Fruity, Buttery, Tangy

Other

Price

Low

Recommended Preservation

fridge

Preservation Infos

room temperature : 1 day (Keep in an airtight container after the glaze has set.), fridge : 4 days (Store in an airtight container because the glaze contains cream cheese.), freezer : 2 months (Freeze unglazed rolls in an airtight container and add fresh glaze after thawing.)