Green Fig Buns

Generously butter the inside of the Le Creuset 31cm Signature Oval Casserole.

Combine the butter and milk in a small saucepan and heat until the butter has melted and the mixture is lukewarm. Stir in the yeast and set aside for 5 minutes, until frothy.

In the bowl of a stand mixer fitted with a dough hook, combine the flour, salt, sugar and aniseed and with the machine running on low add the milk mixture and mix until combined.

With the machine still running add the two eggs in one by one and knead for 8 minutes or until the dough is smooth and pulls away from the side of the bowl, adding extra flour if needed. Add the walnuts and mix until just incorporated.

Place a damp cloth over the top of the bowl and set aside in a warm area and leave until doubled in size, about 1-2 hours.

Lightly dust a clean surface with flour and roll the dough out until 2cm thick (it should make a large rectangle about 40 x 30cm).

Cut the dough into 8 equal squares. Working with one square at a time, cut each piece lengthways into 3 strips, leaving one side uncut. Plait the 3 strips and press the ends together firmly to prevent unravelling.

Tuck each end of the dough underneath itself so it forms a braided roll.

Quarter the figs and place about three pieces in each bun, tucking them into the folds.

Place the buns in the buttered Le Creuset dish, leaving some space between each bun for rising.

Place the lid on the casserole and leave to rise again in a warm place until doubled in size.

Preheat the oven to 160°C (or 140°C if you’re using a fan-forced oven).

Brush the buns with egg yolk and place in the oven, lid off to bake until golden and cooked through – about 40 minutes. The buns are ready when they make a hollow sound when tapped.

Pour the reserved fig syrup over the hot buns as soon as they come out of the oven.

Serve the buns with softened butter and cheese.

Recipe courtesy of Weltevrede Fig & Guest Farm.