This bread is sweet and savory and will absolutely impress! I love pairing figs with bacon and cheese, it’s almost like a charcuterie board wrapped up in a bread package. This bread follows a similar process to the couronne, you just shape it differently at the end.
Ingredients:
Directions:
In the bowl of a stand mixer combine the flour, milk, butter, egg, yeast, cardamom, and salt. Mix until the dough begins to come together and then continue to knead for 10 minutes.
Shape the dough into a ball and place in a lightly oiled bowl. Cover and let proof for 1 hour in a warm place.
Meanwhile cook the bacon, after the bacon has cooled chop or crumble into small pieces.
Chop the figs into small pieces and place in a bowl with the orange juice (or water) for 15 minutes to soften slightly, this will keep them from getting too hard and chewy in the oven. Drain off the juice and discard.
Break the feta into small crumbles, larger pieces may get hard in the oven so be sure to break them up.
When the dough is done proofing roll out into a rectangle. Spread the figs, bacon, feta, and chopped rosemary evenly over the dough. Begin to tightly roll up the dough into a log working from the long edge of the dough. When you reach the end of the dough, pinch the ends closed a bit and roll the dough back and forth a couple times to tightly seal everything in.
Grab a sharp knife or a dough cutter and working from one end begin to cut the roll in half lengthwise exposing the insides. Leave 2-3 inches uncut a the other end, this will help to hold things together.
Grab both ends of the open log and begin to twist in opposite directions with each hand until all of the openings tighten back up and a beautiful twisted pattern is created.
Take the top end and begin to roll it up in a swirl towards you until you reach halfway, then take the other and roll it up in a swirl the opposite direction.
Place on a baking sheet lined with parchment paper or a silicone mat, cover and allow to proof 1 hour more.
Preheat oven to 400°. Bake for 25 minutes.
Allow to rest 10 minutes before cutting in.
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