Ingredients
- For the dough
- 200 g plain flour
- 100 g spelt flour (or 100 g plain flour)
- 5 g dried yeast
- 165 ml milk or plant milk
- 20 g sugar
- 45 g butter or vegan butter
- 1 pinch salt
- For the filling
- 75 g dark chocolate
- 75 g butter or vegan butter
- 30 g brown sugar
- 50 g walnuts
- 75 g dried figs
- ½ tsp ground cinnamon
Instructions
- Put the flour into a large bowl. Make a well in the middle and pour in the milk. Add the dried yeast
and sugar and start kneading the dough (preferably with an electric mixer). After 2 minutes, add the melted butter and salt. Knead the dough for about 10 minutes. Cover with a damp cloth and leave to rise for 1 hour. - For the filling, melt the butter and dark chocolate in a water bath. Chop the walnuts and dried figs and add to the melted chocolate. Stir in the sugar and cinnamon. Allow to cool slightly.
- On a floured work surface, roll out the dough into a rectangle (approx. 30x40 cm). Spread the filling onto the rectangle, leaving a 2 cm border. Roll it up. Cut the log lengthways and braid it. Place in a buttered loaf tin and leave to rise for another 30 minutes.
- Preheat the oven to 180°C/160°C fan and bake for 25–30 minutes. Brush with melted butter as soon as it comes out of the oven. Allow to cool completely.
Recipe & Picture: Liz Sinner
WINE PAIRING
Crémants POLL-FABAIRE, Cuvée CULT brut
The red fruits of this wine complement the dessert's generous ribbons of chocolate, while the bubbles provide light relief on the palate and allow the fig to assert itself.
