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Fig and Cinnamon Butter bun

Fig and Cinnamon Butter bun


  • 1/2 cup (110g) caster sugar, plus extra 1 tbs
  • 1 tbs dried yeast
  • 3 egg yolks, plus 1 egg
  • 180g salted butter, softened, plus extra softened butter to serve
  • 1/4 whole nutmeg, finely grated
  • 41/3 cups (650g) plain flour
  • 1 cup (320g) fig jam, plus extra warmed to brush
  • 4 figs, quartered


  • 3 tsp ground cinnamon
  • 2 tbs caster sugar
  • 2tbs brown sugar
  • 80g salted butter, softened


Place sugar, yeast and 1 cup (250ml) lukewarm water in a bowl. Cover and stand for 10 minutes or until frothy. Stir through egg yolks, butter, nutmeg and 2 tsp salt flakes. Stir through flour, then turn out onto a lightly floured work surface and knead for 10 minutes or until smooth and elastic. Place dough in a clean greased bowl, cover and stand in a warm place for 2 hours or until doubled in size.
For the cinnamon butter, combine all ingredients in a bowl.
Grease a large round pizza tray or baking tray and line with baking paper.
Place dough on a work surface, divide into 8 even pieces and cover. Roll out 1 piece of dough at a time to a 3mm-thick rectangle. Spread with some cinnamon butter, then with some fig jam. With a long edge facing you, roll dough into a log and cut in half lengthways.
Turn halves cut-side up and twist together, tucking 1 piece of fig into a twist. Fold the 2 ends of the resulting braid in and around themselves to form a ‘knot’. Repeat with remaining dough, cinnamon butter, fig jam and fig pieces, reserving 8 fig pieces. Arrange buns in a round 2cm apart on prepared tray, placing final bun in centre. Tuck reserved fig pieces in-between rolls. Brush with lightly beaten egg and scatter with extra sugar. Cover and stand in a warm place for 30 minutes to prove.
Preheat the oven to 180°C. Bake bun, covering with foil halfway, for 1 hour 10 minutes to 1 hour 20 minutes or until golden and cooked through. Brush with extra fig jam and serve with extra butter.

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