Fig Easter Bread Ring Recipe

Our Easter bread ring is filled with figs and almost too pretty to eat. Drizzle on cream cheese frosting—this Easter bread ring recipe is brunch-ready.

When the holidays come around, there’s nothing quite like waking up to festive breakfast foods like this warm sweet Easter bread ring that’s a favorite for Mother’s Day (though you could certainly break out this recipe for fall holidays too). A sweet dough combined with rich, fiber-filled Blue Ribbon Orchard Choice or Sun-Maid California Figs are twisted together to form a deliciously decadent Danish pastry. While this Easter bread ring recipe uses instant yeast, regular yeast can be substituted. Simply allow dough to rise until doubled in size (2-4 hours). Store cooked pastry in an airtight container for up to 2 days.

Fig Easter Bread Ring Recipe

Course Breakfast

Ingredients

Easter Bread Ring Dough

  • 2 1/4 teaspoons instant (quick rise) yeast
  • 3/4 cup milk, warmed to 110°F
  • 3 cups all-purpose flour
  • 1/3 cup sugar
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter, melted
  • 1 large egg

Mission Fig Filling

  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs
  • 1/2 cup tablespoons (1 stick) unsalted butter, softened
  • 1/2 cup light brown sugar, packed
  • 2 teaspoons ground cinnamon

Egg Wash

  • 1 large egg
  • 1 teaspoon cold water

Cream Cheese Glaze (optional)

  • 4 ounces cream cheese, softened
  • 1/4 cup (1/2 stick) unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 cup powdered sugar

Instructions

Make the Easter Bread Ring Dough

  1. In a small bowl, whisk together yeast and warm milk. Set aside until yeast mixture begins to form a creamy foam, about 5 minutes.

  2. In a large bowl whisk together flour, sugar, and salt. Add yeast mixture, melted butter, and egg. Knead until dough comes together in a ball and no longer sticks to the sides of the bowl. Transfer dough to a greased bowl and cover with a clean damp towel. Set aside to rise for 20 minutes.

Make the Fig Filling

  1. 1. Process dried figs in food processor until finely chopped. Add softened butter, brown sugar, and cinnamon in the food processor. Pulse until mixture forms a paste.

Assemble and Bake

  1. Turn out dough onto a lightly floured surface. Roll dough out into a large rectangle, approximately 14×9 inches. Spread fig paste over dough. Beginning at the long edge, tightly roll up the dough as you would if you were making cinnamon rolls.

  2. Leaving a 1-inch gap from the top, slice rolled dough in half lengthwise. Carefully turn cut dough centers so that fig layers are facing upwards.

  3. Twist the left strand of dough over the right strand, then continue until the entire dough has been twisted together. Shape twisted strand into a circle, pressing ends together. Transfer to a parchment-lined baking sheet.

  4. Cover with damp towel to rise again while oven is preheating. Preheat oven to 375°F. Whisk together egg and water. Brush danish with egg wash.

  5. Bake danish for 30-35 minutes.

Make Cream Cheese Glaze

  1. Whisk together cream cheese, softened butter, vanilla, and powdered sugar until smooth. Drizzle over danish, if desired, or simply sprinkle with sifted powdered sugar.

Recipe and photos by Jackie Bruchez

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Our Easter bread ring is filled with figs and almost too pretty to eat. Drizzle on cream cheese frosting—this Easter bread ring recipe is brunch-ready.

Fennel + Fig Make Ahead Quiche Recipe

Brunch well with make ahead quiche. Thinly shaved fennel and plump fig morsels mix with goat cheese in our crustless make ahead quiche recipe.

This make ahead quiche recipe is a guide map to a host of other quiche combinations. A traditional Lorraine of bacon, and Gruyere with a twist of Blue Ribbon Orchard Choice or Sun-Maid California Mission Fig morsels would be lovely here too, but what we really love about this make ahead quiche is how you can bake it the day before a brunch or holiday breakfast and then slice and warm it up the nest morning with fresh cups of coffee. Fennel and California Golden Figs come alive when sautéed in brown butter and white pepper adds a subtle heat. One thing to note, we pump up the heat high at first to kick-start the cooking, setting the edges of the quiche and adding a touch of color. Turning the heat down then allows the quiche to continue cooking until set in the middle.

Fennel + Fig Make Ahead Quiche Recipe

Course Breakfast
Servings 8 slices

Ingredients

  • 3 tablespoons unsalted butter
  • 1/2 fennel bulb, cored and thinly shaved or sliced (reserve fronds)
  • 9 ounces (1 1/2 cups) Blue Ribbon Orchard or Sun-Maid California Golden Figs, stemmed and sliced lengthwise, divided
  • 1 1/4 teaspoon kosher salt, divided
  • 1/2 teaspoon ground white pepper
  • 8 large eggs
  • 3/4 cup whole milk
  • 1/4 cup heavy cream
  • 4 ounces Parmesan cheese, freshly grated, divided
  • 2 tablespoons fennel fronds

Instructions

  1. Preheat oven to 425°F. Mist a pie pan with cooking spray or lightly grease.

  2. Brown butter in a skillet set over medium heat, whisking and keeping an eye on the butter to ensure it doesn’t burn—butter will smell nutty and be the color of hazelnuts when it’s done. Toss in fennel, 1 cup sliced figs, 1/2 teaspoon of kosher salt, and white pepper. Cook until fennel softens, about 3 minutes. Remove from heat and cool.

  3. Meanwhile, lightly beat eggs. Whisk in milk and cream with remaining 3/4 teaspoon salt. Stir in 3/4 of the grated Parmesan, reserving the rest. Add in figs and fennel, stirring to combine. Pour into prepared pie plate. Sprinkle remaining Parmesan on top.

  4. Bake for 10 minutes. Then, turn heat down to 375°F and remove quiche from the oven to scatter fennel fronds and dot remaining fig slices on top. Immediately place it back in the oven to cook for 20 minutes, covering with foil at the 15-minute mark if the top is golden. Quiche is done when set and the middle doesn’t jiggle. Cool for 5 minutes before tipping onto a serving plate, slicing and eating.

Brunch well with make ahead quiche. Thinly shaved fennel and plump fig morsels mix with goat cheese in our crustless make ahead quiche recipe.

Recipe and photos by Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Whole Wheat Muffins with Figs

whole wheat muffins with dried figs will make you a hit at the office. Bring a batch and share them with co-workers!

This post has been brought to you by our friends at Bob’s Red Mill.
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This New Year we’re partnering with our friends from Valley Fig Growers to bring you some smart & achievable meal prep tips, amazing recipes, and just maybe – a prize pack to start you off on the right foot. Keep reading to learn more!

During the month of January you’ll be seeing Valley Fig Growers’ California Mission Dried Figs and our Organic Whole Wheat Flour or Organic Farro featured in some super tasty and prep-friendly recipes from several savvy food bloggers. Along with a recipe, they’ll be sharing their own meal prep tips and ideas about setting SMART goals.

Whole wheat muffins with dried figs will be the healthy on-the-go breakfast you'll prep on Sunday for a successful week ahead.

We couldn’t wait to jump into the kitchen after we opened up a bag of California Mission Figs. Just like our Organic Whole Wheat Flour, they are a great source of dietary fiber and are also rich in potassium, iron, calcium, and antioxidants. Their balanced sweetness makes them perfect for baking, helping you reduce the added sugar without compromising on flavor (and they make amazing whole wheat muffins with figs!).

Whole wheat muffins with dried figs are great mid-morning snacks or great on-the-go for breakfast.

Whole Wheat Muffins with Figs

With just a quick prep, these mini muffins, featuring Organic Whole Wheat Flour and Organic Mission Figs, will be in the oven in less than 15 minutes and you’ll have all week to enjoy them. They are lightly sweetened, full of protein and fiber, and perfect for preventing those mid-morning moments of hanger.

Makes 16 mini muffins

INGREDIENTS:

Whole Wheat Muffins

Streusel (optional)

DIRECTIONS:

  1. Preheat oven to 350°F and line or spray mini muffin tin. Set aside.
  2. In a small bowl, whisk together flour, oats, baking soda, baking powder, cinnamon and salt.
  3. In a medium bowl, whisk together sugar, oil, egg, and Greek yogurt.
  4. Add dry ingredients to wet ingredients, then fold in California Figs.
  5. Divide batter evenly between 16 mini muffin cups.
  6. To make the streusel: mix together oats, flour, brown sugar and softened butter in a small bowl until crumbly. Spoon streusel atop muffin batter and bake for 13-15 minutes.

whole wheat muffins with dried figs are hearty for breakfast.

Enter to Win

Ready and excited to dive into the New Year with new meal prep ideas and goals? You’ll be excited to hear – we’re partnering with Valley Fig Growers to give YOU the opportunity to win a stunning prize that will help you meet your goals.

HOW TO ENTER:

  1. On Instagram, follow @bobsredmill and @valleyfig
  2. Comment on this post with a meal prep tip and tag 2 friends so they can see your tip too!

WHAT YOU WIN:

  • 1 bag of Bob’s Red Mill Organic Farro
  • 1 bag of Bob’s Red Mill Organic Whole Wheat Flour
  • 1 bag of Blue Ribbon Orchard Choice California Figlets
  • 1 bag of Sun-Maid California Mission Figs
  • 1 Food Journal from @thehandwritingclub

We will randomly select 2 winners (one from the @bobsredmill feed and one from the @valleyfig feed) and notify them on 01/08 at 4PM PST by private message. Good luck!

You can find both Bob’s Red Mill and Valley Fig Growers products across the US at your favorite grocery stores. Check the Store Locator on both of our websites to find where our products are sold.

To enter the giveaway you must be 18+ years and a US or Canada resident. This promotion is not sponsored, endorsed, administered by, or associated with Instagram. Winner must respond within 3 days to winning direct message or will end up forfeiting their prize.

Chia Pudding with Dried Fig Relish

Chia Pudding with Dried Fig Fruit Relish

Chia pudding is loaded with nutrients and keeps you full, and when topped with California Figs, it’s a great breakfast or healthy snack. Our California dried figs are finely chopped along with fresh strawberries for a topping that adds sweetness to this healthy treat. Speckled with chia seeds, strawberry seeds, and “seeds” of figs, this snack sparkles with crunch! Combining fresh and dried fruit gives multiple textures to a satisfying fruit relish. A pint mason jar is preferred to make the chia pudding recipe below, though you can use a medium sized bowl—just whisk the ingredients together instead of shaking them as indicated in the instructions below and cover the top with plastic wrap.

Chia Pudding with Dried Fig Relish

Course Breakfast, Snack
Servings 2

Ingredients

Chia Pudding

  • 1 cup unsweetened almond milk
  • 1/4 cup chia seeds
  • 2 teaspoons honey
  • 1/2 teaspoon pure vanilla extract
  • Kosher salt

Dried Fig Fruit Relish

  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs, divided
  • 4 large strawberries, (1/2 cup) small dice

Instructions

  1. Pour the almond milk into your mason jar. Stir in the chia seeds, honey, vanilla, and a dash of kosher salt. Cap and seal the jar. Give it a few spirited shakes to ensure even distribution of the chia seeds with the other ingredients. Chill in the refrigerator until set, about 8 hours or overnight.

  2. Remove four California Figs, from the total amount, stemming and thinly slicing them. Set them aside.

  3. Make the fig fruit relish: With the remaining figs, stem and finely dice them. Stir them in a small bowl with the strawberries until combined.

  4. Assemble the chia pudding cups: Slide the slices of figs down the walls of two squat glass, pressing them into the glass if needed so they adhere. Divide half the chia pudding between both glasses. Top each with the fig and strawberry fruit relish.

Recipe and photo by Annelies Zijderveld

 

Dried Fig Pop Tarts with Rhubarb Glaze

Making dried fig pop tarts is so easy they're great for weekend mornings.

Plan ahead! The fig jam and rhubarb syrup can be made at least a day in advance. The fig pop tarts are best fresh out of the oven, but still totally delicious after a couple of days. This will become one of your new favorite fig pastry recipes.

Dried Fig Pop Tarts with Rhubarb Glaze

Course Breakfast
Servings 6 servings
Calories 480 kcal

Ingredients

Dried Fig Jam

  • 1/2 cup water
  • 1/4 cup honey
  • 1 tablespoon freshly squeezed lemon juice
  • 1/2 teaspoon vanilla extract
  • 15-20 Blue Ribbon Orchard Choice or Sun-Maid California Dried Figs, stemmed
  • 2 star anise

Rhubarb Glaze

  • 2 cups water
  • 1 cup chopped rhubarb
  • 1/4 cup honey
  • 1 cup powdered sugar

Pop Tarts

  • 2 sheets pastry dough

Instructions

Make the California Dried Fig Jam

  1. In a large saucepan over medium heat, add the water, honey, lemon juice, vanilla and bring to a boil. Reduce heat to low and simmer, uncovered, for 8 minutes. Add dried figs and anise, and simmer until jammy, 25 to 30 minutes.

  2. Remove the fig mixture from the heat and cool slightly. Transfer to a food processor and blend until smooth. Transfer to refrigerator to cool completely.

Make the Rhubarb Glaze

  1. While the figs are cooking, make the rhubarb syrup for the icing. In another small saucepan over medium-high heat, add the water, rhubarb, and honey. Simmer until the rhubarb turns to mush, 15 to 20 minutes. Let cool. Carefully strain and discard rhubarb pieces. Set rhubarb syrup aside.

Make the Fig Pop Tarts

  1. Heat the oven to 400ºF. Line a baking sheet with parchment paper and set aside.

  2. Lay both pieces of pastry dough on a work surface. Roll the circles to 11 inches across. Use a knife or pizza cutter to cut the edges off (about 1 inch off all sides) to create two 9-inch squares. Then cut each square into three 3-inch strips.

  3. Spoon 1 to 2 tablespoons of the cooled jam on one end of each strip. Fold one end over the end with jam. Use a fork to crimp the edges on all sides. Repeat with remaining dough strips. Transfer the hand pies to a baking sheet lined with parchment paper.

  4. Bake for 15 to 20 minutes, until golden. Remove from the oven and cool them completely.

  5. Finish making the glaze: Whisk powdered sugar with 1 to 2 tablespoons of the rhubarb syrup until it creates an icing glaze. Spoon over the top of each fig pop tart and let harden. Serve warm or at room temperature.

Recipe and photo by Renee Frojo

Overnight French Toast Casserole with Figs

French Toast Casserole with California Dried Figs is going to be your go-to breakfast recipe for when company comes to town.

During the holidays or anytime you’ve got a full house, you need a ringer recipe like overnight French toast with California dried figs. It’s the breakfast everyone will be excited to gather around. What makes it great for you is that this overnight French toast casserole can be prepped the night before and then baked off in the oven in the morning. Easy!

Overnight French Toast Casserole with Figs

Course Breakfast
Calories 390 kcal

Ingredients

Casserole

  • Butter for greasing
  • 1 loaf crusty French bread, sourdough or whole wheat round (it should yield 10 to 11 cups of bread chunks)
  • 1 1/4 cups Blue Ribbon Orchard Choice or Sun-Maid California Mission Figs
  • 5 large eggs
  • 1 1/2 cups whole milk
  • 2 tablespoons sugar
  • Zest from 1 lemon (about 1 teaspoon)

Topping

  • 5 tablespoons unsalted butter
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • 2/3 cup raspberries

Optional Toppings for Serving

  • Raspberries
  • Maple syrup

Instructions

  1. Grease a large casserole dish with butter. A 9x13-inch dish works well for this recipe. Set the casserole dish aside.

  2. Chop the bread into 1-inch chunks. Transfer the chunks into a large bowl.

  3. Chop the figs into quarters. If using large figs, chop them into smaller pieces.

  4. Spread half of the bread chunks into the greased dish. Top with half of the chopped figs. Add the remaining bread chunks to the dish, and then top with the remaining figs.

  5. Beat the eggs in a large bowl. Whisk in the milk, sugar, and lemon zest and mix until all the ingredients are well incorporated. Carefully pour the egg and milk mixture over the bread and figs.

  6. Cover the casserole dish with plastic wrap and refrigerate overnight.

  7. When you are ready to bake the French toast casserole, preheat the oven to 375ºF. Position an oven rack to the center position.

  8. Melt 5 tablespoons of butter in a saucepan. Turn off the heat and mix in the sugar and cinnamon.

  9. Remove the French toast casserole from the refrigerator and unwrap the pan. Using a large spoon, drizzle the melted butter mixture over the casserole. Sprinkle 2/3 cup of raspberries over the bread chunks.

  10. Bake the casserole for 33 to 40 minutes, until the bread on the top of the casserole is brown and crisp.

  11. Let the casserole cool for 5 minutes before serving. Serve the casserole with more raspberries and maple syrup.

Recipe and photo by Lisa Lin

Lemon Ricotta Pancakes with California Figs

There’s a lot to love about ricotta pancakes. By beating the egg whites until they’re stiff peaks, they add height to the pancakes. What we think you’ll really love about this lemon ricotta pancake recipe is the lemon-infused California Figs. Each bite is a burst of tangy sweetness. You could always serve these pancakes with butter and maple syrup, but we like them best with confectioner’s sugar dusted on top.
Ricotta pancakes are light, fluffy and perfect for breakfast--this lemon ricotta pancake recipe is great for celebratory breakfasts and brunches.

Lemon Ricotta Pancakes with California Figs

Course Breakfast
Servings 8 pancakes / 4 servings

Ingredients

  • 1 teaspoon lemon zest
  • 1/4 cup lemon juice (1 lemon)
  • 2 tablespoons honey
  • 1 cup Blue Ribbon Orchard Choice or Sun-Maid Mission California Figs, stemmed and finely chopped
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 2 large eggs, separated
  • 2 tablespoons granulated sugar
  • 1 cup part-skim ricotta
  • 1/2 cup whole milk
  • 1 tablespoon unsalted butter
  • Powdered sugar

Instructions

  1. Heat the lemon zest, lemon juice, and honey over medium heat for 1 minute Stir together. Pour over the figs in a bowl and toss. Steep for 10 minutes.

  2. Whisk together the flour, baking powder, and salt in a large bowl.

  3. In a separate bowl, whisk together the yolks, sugar, and ricotta. Stir in the milk and lemon honey-infused figs.

  4. Beat the egg whites until you achieve stiff peaks.

  5. Stir together the figgy yolk mixture into the flour until just combined. Fold in the egg whites until combined.

  6. Set a small non-stick skillet over medium heat. Once a drip of water sizzles in the skillet, it’s ready. Turn the heat down to medium low. Brush a little butter onto the surface of the skillet (and as needed as you’re cooking the pancakes). Portion out 1/4 cup of batter into the skillet and smooth into a circle. Cook for about 2 1/2 minutes on each side. You’ll know it’s ready to flip when a spatula can easily lift a corner of the pancake, bubbles have pricked the surface of the pancake, and the side of the pancake is no longer glossy.

  7. Repeat and cook the remaining batter. Dust the pancakes with powdered sugar and serve.

Recipe and photo by Annelies Zijderveld

Green Smoothie with Avocado & Dried Figs

If you haven't tried a green smoothie with avocado yet, you don't know what you're missing. They're creamy and dreamy with dried figs.

If you’ve ever craved dessert that won’t wreck your best healthy eating intentions, there’s a good chance this simple green smoothie is for you. This green smoothie with avocado is creamy and simply dreamy with the addition of sweet California Figs. We use golden figs to keep the color nice and perky green, but feel free to use Mission Figs instead. While this milkshake alternative is great as a dessert, it also makes a good drink for breakfast, as it’s chock full of fiber, or sip one after working out.

Green Smoothie with Avocado & Dried Figs

Course Drinks
Servings 2 servings

Ingredients

  • 1 cup stemmed, chopped Blue Ribbon Orchard Choice or Sun-Maid Golden Figs
  • 1 cup almondmilk
  • 2 cups spinach
  • 1/4 avocado
  • 1/2 cup water
  • 1/2 teaspoon fresh lemon juice

Instructions

  1. Freeze the figs for 15 minutes. Place the almond milk, spinach, avocado, water, lemon juice, and figs into a blender in that order. Puree until smooth.

Recipe and photo by Annelies Zijderveld

California Fig Chocolate Babka Recipe

We love making this California Fig Chocolate Babka recipe for French Toast, but you could eat it as toast at breakfast too.

If you’ve wondered how to make babka, this version of the popular bread with a ribbon of chocolate and California Figs running through it is a great place to start. Babka sometimes has one slice of the bread without any filling, but in our book every bite should have filling! By reserving the extra 2 tablespoons of the chocolate fig spread, you can ensure that flavorful swirl is in every slice. Bake a loaf of this babka recipe to serve at breakfast as toasted or French toast. You can even serve it for lunch as a peanut butter jelly sandwich—but make sure to wait and slice the bread once it’s completely cool, otherwise it will be gummy inside.

California Fig Chocolate Babka Recipe

Course Breakfast
Servings 1 9x4-inch loaf

Ingredients

Dough

  • 2 1/4 teaspoons active dry yeast (one 1/4 ounce packet)
  • 1/2 cup whole milk, warmed to 110°F
  • 3 tablespoons granulated sugar
  • 2 large egg yolks, room temperature
  • 1 large egg, room temperature
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon fine sea salt
  • 1/2 cup unsalted butter, softened

Chocolate Fig Filling

  • 1 (6-ounce) bag Blue Ribbon Orchard Choice® or Sun-Maid® California Figs, stemmed
  • 2 cups water
  • 1 ounce (about 1/4 cup) dark chocolate, finely chopped
  • 3 tablespoons Rodelle Gourmet Baking Cocoa
  • 3 tablespoons confectioners' sugar
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon Rodelle Pure Vanilla extract
  • 1/4 teaspoon fine sea salt
  • 2 large egg whites

Egg Wash

  • 1 large egg
  • 1 tablespoon water
  • Pinch fine sea salt

Instructions

Make the Dough

  1. In the bowl of a stand mixer, combine yeast, 1 teaspoon sugar, and warm milk. Let stand for 5 to 7 minutes until mixture is foamy.

  2. Add remaining sugar, egg yolks, and egg. Whisk together until well incorporated.

  3. In a large bowl, whisk together flour and salt. Add half of flour mixture to mixing bowl. Attach dough hook to stand mixer and mix on low speed until dough resembles a shaggy mess, about 2 minutes. With the mixer running, add softened butter one tablespoon at a time. Add remaining flour mixture and continue to knead at medium speed until dough is smooth and no longer sticks to the sides of the mixing bowl, about 4 minutes.

  4. Transfer dough to a greased large bowl. Cover with plastic wrap and let dough rest at room temperature for 70 to 90 minutes, until dough has doubled in volume.

  5. Punch down risen dough. Recover with plastic wrap and let chill in the fridge for at least 30 minutes (up to 4 hours), until dough is cold.

Make the Chocolate Fig Filling

  1. Place stemmed figs and water in a small heavy-bottomed saucepot. Set over medium heat and bring to a boil. Reduce to a simmer and allow figs to soften, about 10 to 15 minutes. Drain figs and discard water.

  2. In the bowl of a food processor, combine warm figs, chocolate, cocoa powder, powdered sugar, butter, vanilla, and salt. Process until mixture resembles jam. Scrape down bowl as necessary to ensure thorough mixing. Allow mixture to cool slightly before adding egg whites. Pulse 2 to 3 times until egg whites are just incorporated. Transfer to an airtight container and keep chilled in the fridge until assembly.

Assembly

  1. Working on a lightly floured surface, roll chilled dough to an 18x14-inch rectangle. Reserve about 2 tablespoons of chocolate fig filling. Spread remaining filling over dough, leaving a ½-inch border around the edges, so that it doesn’t ooze out. Beginning at the longer end, roll dough into a tight cylinder. Pinch the seams closed.

  2. With dough seam side up, spread the reserved filling over the seam. Bring one end of dough over to the other end and then pinch the ends together, thus sandwiching the filling, to create a log. You’ll see some filling on the outside.

  3. Gently twist the log, left hand going one way and right hand going the other, until it resembles a figure eight with swirls of filling peeking through. Place twisted roll in a greased 9x4-inch loaf pan. Gently press dough to distribute it to the edges of the pan. Loosely cover with plastic wrap. Let dough rest at room temperature until dough is level with the lip of the loaf pan, about 70 minutes.

Egg Wash

  1. Whisk together egg, water, and salt until well combined.

Bake

  1. Preheat the oven to 350°F. Lightly brush the top of the risen dough with egg wash. Bake for 45-50 minutes, rotating loaf midway through baking. Bake until the top of the bread is golden brown and the internal temperature of bread registers at least 190°F. Allow bread to cool in pan for 15 minutes. Remove bread from pan and allow it to cool to room temperature on a wire rack, about 1 hour. Allow bread to completely cool before slicing with a serrated knife.

Recipe and photo by Maryanne Cabrera.

California Fig Swirl Chocolate Buns

Sticky sweet California Fig Swirl Chocolate Buns are a great addition to a festive brunch.

The combination of chocolate, California Figs, walnuts and orange zest gives these breakfast buns an unexpected and luscious filling. Top them with an orange glaze and these chocolate buns, once baked, are pretty to look at and full of fruity fig flavor.

The dough, akin to brioche dough but easier to make, is a dream to roll out; just give it a five-minute rest under a tea towel if it starts to shrink as you roll it to allow the gluten to relax. If your kitchen is cold, make use of your oven as a proof box. Turn the oven to its lowest setting and then turn it off. Once the oven has cooled down a bit, place the dough bowl in the oven to rise. Repeat with the rolls for the second rising when you are getting ready to bake them.

You can either make and bake the chocolate buns on the same day, or refrigerate them overnight and bake them in the morning. Who wouldn’t want to wake up to such a treat?

Prep these California Fig Chocolate Swirl Breakfast Buns the night before and bake them off in the morning for a special treat at breakfast.

California Fig Swirl Chocolate Buns

California Fig Swirl Chocolate Buns are perfect for Christmas but these breakfast buns can make any morning more festive.

Course Breakfast
Servings 12

Ingredients

Dough

  • Vegetable Oil
  • 3 large eggs
  • 8 tablespoon unsalted butter, melted and cooled slightly (4 ounces / 1 stick)
  • 1/2 cup milk
  • 1/4 cup sugar
  • 1 teaspoon salt
  • 3 1/4 cups all-purpose flour (plus more for rolling)
  • 2 1/2 teaspoons instant yeast

Filling

  • 4 ounces Blue Ribbon Orchard Choice or Sun-Maid California Figs, stemmed and coarsely chopped (about 3/4 cup)
  • 1/3 cup walnut pieces
  • Finely grated zest of 1 orange
  • 1/4 cup confectioner's sugar
  • 1/8 teaspoon salt
  • 4 ounces 60 percent chocolate chips (about 3/4 cups)
  • 6 tablespoons unsalted butter

Egg Wash

  • 1 egg, thoroughly beaten with a fork

Glaze

  • 1 1/2 cups confectioner's sugar
  • 2 tablespoons butter, softened
  • Pinch of salt
  • 4 to 5 tablespoons fresh orange juice

Instructions

Make the Dough

  1. Lightly oil a large bowl. Butter a 9-by-13-inch baking pan and line the bottom and the 2 long sides with baker’s parchment. If the room is cold, set the oven at its lowest temperature. When it is heated, turn it off.

  2. In the bowl of a stand mixer with a hand whisk, whisk the eggs, butter, milk, sugar and salt until blended. Add half the flour and the yeast. With the paddle attachment at medium-high speed, beat for 1 minute.

  3. Switch to the dough hook. Set the mixer on low speed and gradually add the remaining flour. Knead for 8 to 10 minutes, or until the dough is very smooth and elastic.

  4. Form the dough into a ball and transfer it to the oiled bowl. Turn the ball so it is coated lightly with oil. Cover with plastic and let rise in a warm place for 2 1/2 to 3 hours, or until doubled. If the room is cold, let the dough rise in the turned-off oven.

Make the Filling

  1. In a food processor, combine the figs, walnuts, orange zest, cocoa powder, confectioner’s sugar and salt. Process until figs and nuts are finely chopped.

  2. In a saucepan over low heat, stir the chocolate and butter together until melted. Add the fig mixture and stir to combine. Set aside.

Assemble and Bake

  1. On a floured work surface, roll the dough into a 14-inch square. Spread the filling evenly over the dough. Beginning with the edge nearest you, roll the dough into an even cylinder. Pinch the seam to seal and turn the log so the seam side is down.

  2. With a paring knife, mark the log into 12 even pieces. Slide a 12-inch strand of unflavored dental floss or thread under the log. Cross the ends and pull tight to cut the log into 12 slices.

  3. Place the slices, cut side up, in the baking pan. Cover lightly with plastic wrap and let rise for 1 to 2 hours, or until the dough is puffy and soft and the rolls are almost touching. (For overnight rolls, do not let rise. Cover the dough with plastic wrap and refrigerate overnight. Let the dough come to room temperature for 30 to 45 minutes before baking.)

  4. Set a rack in the middle of the oven and preheat the oven to 350º F. Brush the rolls with the egg wash. Bake for 30 to 35 minutes, or until golden brown. (The internal temperature should be 190ºF to 205ºF.) Let cool slightly before glazing.

Glaze

  1. In a bowl, stir together the confectioner’s sugar, butter, salt and orange juice until smooth.

  2. Spread the glaze on the rolls and serve warm.

Recipe and photos by Sally Pasley Vargas