Fig & Anise Pull-Apart Bread

105m
Prep Time

40m
Cook Time

2h 25m
Ready In

"A totally different take on pull-apart breads, with a lovely fig filling. Definitely comfort food! From happyolksdotcom. NOTE: Time INCLUDES one hour and 20 minutes of rising time."

Original recipe yields 10 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (203.5 g)
Calories 710.4
Total Fat - 34.3 g
Saturated Fat - 16.9 g
Cholesterol - 60.3 mg
Sodium - 334 mg
Total Carbohydrate - 96.1 g
Dietary Fiber - 5 g
Sugars - 51.8 g
Protein - 8.6 g
Calcium - 149.7 mg
Iron - 1.8 mg
Vitamin C - 0.7 mg
Thiamin - 0.2 mg

Step 1

To make the dough, combine milk and butter in a small sauce pan. Heat until just beginning to steam. Turn off and remove from heat. Stir in yeast and 1/2 cup sugar. Let sit for 5 minutes.

Step 2

In a stand mixer with a bread hook or in a large bowl with wooden spoon, stir together liquid with 4 cups of flour.

Step 3

Wait an hour for the dough to rise, then add 1/2 cup additional flour, baking powder, baking soda, and salt. While waiting for the dough to rise, go to next step.

Step 4

While the dough is rising, place the figs in a bowl of warm water to soften for 20 minutes. Strain, dry, and place the figs in the bowl of a food processor. Add anise, melted butter, sugar, and cinnamon. Blend until a sticky paste forms. Add more butter or a bit of milk to thin if necessary. Set aside.

Step 5

Preheat oven to 350 F.

Step 6

On a floured surface, roll out the dough into a large rectangle, about 1/4” thick. Spread the fig paste evenly until it covers all of the dough.

Step 7

WARNING: this next step is extremely messy! Cut the dough into 6 to 8 strips, then stack all the strips into one stack. It doesn't have to be pretty or perfect!

Step 8

Cut the stack of strips into 6 slices. Place the stacks SIDEWAYS into a buttered loaf pan. You don't need to fill in the holes/gaps.

Step 9

Cover with a dish towel and allow to rise for 20 minutes. Then bake for 30 minutes and check to make sure the top is not over-browning. Test the center. If still gooey in the middle, cover with foil and continue to bake for 10-20 minutes until done.