Fig-Walnut Sticky Buns

Fig-Walnut Sticky Buns (Adapted from CL)

For the dough

1 3/4 cups all-purpose flour, divided
2 tablespoons granulated sugar
2 1/4 teaspoons instant yeast
1/2 teaspoon salt
1/4 teaspoon fresh grated nutmeg
2/3 cup warm water
3 tablespoons unsalted butter, melted

For the filling and assembly

3/4 cup packed brown sugar, divided
2 tablespoons Lyle's golden syrup (or dark corn syrup)
2 tablespoons milk
1/2 cup finely chopped dried Black Mission figs
1/3 cup finely chopped walnuts
1 1/2 teaspoons cinnamon
2 tablespoons unsalted butter, melted

To prepare the dough

In a large bowl, whisk together 1 1/2 cups flour, sugar, yeast, salt and nutmeg. Add water and butter - stir mixture together until a soft dough forms. Scoop dough out onto a lightly floured surface and knead, adding enough of the remaining flour to keep the dough from sticking, until it is smooth and elastic.

In a large bowl coated with cooking spray, place dough inside, turning to coat the top. Cover and let rise until double.

To prepare the filling

In a small saucepan, add 1/2 cup brown sugar, syrup and milk - bring a boil, remove from the heat and stir in figs. Into a 9" x 13" baking dish coated with cooking spray, sprinkle walnuts over the bottom to form an even layer. Spoon fig mixture evenly over the nuts.

In a small bowl, toss together remaining brown sugar and cinnamon.

To assemble

Preheat oven to 375 degrees.

Punch risen dough down and set aside to rest, covered, for 5 minutes. On a lightly floured surface, roll dough into a 10" x 12" rectangle. Brush melted butter over dough, leaving a 1" border. Scatter the top with the brown sugar-cinnamon mixture.

Tightly roll up dough, starting with long edge, pressing firmly to eliminate air pockets. Pinch seam to seal, leaving the edges unsealed. Slice dough into 12 1" wide pieces. Place pieces, cut side up, evenly into the baking dish. Cover and let rise until doubled in size.

Place into the oven and bake until the buns are lightly browned, about 14 to 18 minutes. Remove and let sit for 5 minutes on a wire rack before inverting the pan onto a plate to serve.

Makes 12 buns.

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