Bakery Braid with Bergamot Butter, Soaked Dried Fig and Crunchy Hazelnut
A sweet, aromatic enriched dough braid filled with bergamot-scented butter, softened dried figs, and toasted hazelnuts. It features a soft interior, a delicate fruity swirl, and a lightly glossy finish with a crisp sugar topping.
Ingredients
- 420 g bread flour (for the dough)
- 55 g granulated sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (38-43°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 70 g unsalted butter, softened (for the relleno)
- 4 g finely grated bergamot zest or orange zest (for perfumar the relleno)
- 65 g light brown sugar (for the relleno)
- 2 g ground cinnamon (for the relleno)
- 140 g dried figs, chopped (without stalks)
- 80 ml hot water (for macerar the higos)
- 15 ml orange juice (for macerar the higos)
- 90 g toasted hazelnuts, chopped (for the relleno and acabado)
- 1 unit beaten egg (for brush)
- 12 g coarse sugar (for decorar)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. In a large bowl, combine the bread flour, granulated sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, 1 egg, and 60 g softened unsalted butter. Mix until a dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- 3
3. Place the dough in a lightly greased bowl, cover, and let rise for 60 to 75 minutes in a warm place until nearly doubled.
- 4
4. While the dough rises, place the chopped dried figs in a small bowl with the hot water and orange juice. Let them soak for 15 minutes, then drain very well.
- 5
5. For the filling, mix the 70 g softened unsalted butter with the bergamot zest or orange zest, light brown sugar, and ground cinnamon until you have a spreadable paste.
- 6
6. Fold the soaked and drained dried figs and 70 g of the chopped toasted hazelnuts into the butter mixture, reserving the rest for finishing.
- 7
7. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 16 x 11 inches.
- 8
8. Spread the fig-hazelnut butter filling evenly over the surface, leaving a 1/2-inch border all around.
- 9
9. Roll the dough up from the long side into a firm log. Using a sharp knife, cut the log lengthwise into two strips, leaving one end attached if preferred to make braiding easier.
- 10
10. Twist the strips so the filling faces upward and braid them together. Transfer the braid to a parchment-lined baking sheet and shape it into a long loaf.
- 11
11. Cover loosely and let rest for 25 minutes while you preheat the oven to 350°F / 175°C.
- 12
12. Brush the braid with the beaten egg and sprinkle with the coarse sugar and the reserved chopped toasted hazelnuts.
- 13
13. Bake for 30 to 35 minutes at 350°F / 175°C until deeply golden. If it browns too quickly, loosely tent with aluminum foil during the last 10 minutes.
- 14
14. Let cool for at least 20 minutes before slicing so the filling can set and the crumb can finish stabilizing.
Chef tips
Toast the hazelnuts for a few minutes before chopping to deepen their flavor. If the dough becomes too soft while shaping the braid, chill it for 10 minutes before baking.
Substitutions
If bergamot is unavailable, use orange zest. The dried figs can be replaced with chopped dates, though the result will be sweeter. Hazelnuts can be swapped for almonds if needed.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageT-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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