A plaited sweet bread loaf with chopped dried figs and glazed with maple syrup.
Hola!
Today I bring you a plaited sweet bread loaf with chopped dried figs and glazed with maple syrup. It’s sweet enough to be eaten sliced on its own, but you can also spread peanut butter or toast it and spread vegan butter and a fig jam. Great for breakfast and merienda.
I based the recipe on @veganfood236’s recipe (in Spanish).
FIG PLAITED SWEET BREAD
Makes: 1 loaf
Prep: 30 minutes (+ proofing times)
Bake: 35 minutes
INGREDIENTS
Dough
350ml hazelnut milk
7g dried yeast
100ml olive oil
400g white flour
200g wholemeal spelt flour
120g brown sugar
1 tsp. salt
200g dried figs, chopped
Glaze
1 tbsp. maple syrup
1 tbsp. water
INSTRUCTIONS
- Warm up the hazelnut milk (microwave), mix with the yeast and set aside until it starts bubbling up. Mix in all the other dough ingredients and knead until it's not sticky anymore. Let it rest covered at ambient 1-2h or until it doubles its size.
- Incorporate the chopped figs and divide the dough in six with the help of a scale. Make a log of each piece and pinch the ends on one side, spreading them in a semicircle. Braid the bread following a tutorial for a six-strand challah. Pinch the other ends and tuck both ends to secure them.
- Proof until it doubles its size (1-2h at ambient). If you prove in the fridge overnight, take it out the next morning for 1h before baking.
- Brush the dough with a layer of hazelnut milk. Let it dry and apply another layer.
- Bake in a preheated oven at 180°C for 30-35 minutes. If the top burns, cover with aluminium foil.
- Mix the glaze ingredients and brush the loaf as soon as you take it out of the oven.
You can keep it at ambient for a couple of days, but it will be best eaten fresh out the oven.
Bon profit!