It’s no secret that I love them—they are tasty, sweet, totally ancient, beautiful, and genuinely photogenic. They can be used in sweet or savory recipes. They are never in season for very long, but you can bet I will jump on them as soon as they are available in the markets. Sometimes, I buy too many, and then I scramble to use them (usually in a jam) before I can’t use them, though I know I can always find a use for that jam when I’m feeling more inspired, and the fresh figs aren’t available.
The best ones are already jammy, and I’ve been known to hurry back to the store when I’ve bought a pint that shows itself to be so perfectly ripe all the way through.
Here is one of my most inspired fig recipes, adapted from one I found online. I made my own fig jam for this—it’s just a matter of cooking down a bunch of figs with sugar. You can add some thyme, as I did, or maybe some anise seeds to add an herbal element, if you wish, and cook until it’s thick. From there, you can freeze it, or use it in this recipe, whichever works best for you. I’ve included the recipe further down. Alternatively, fig jam is also widely available at most stores and works just as well.
These twisty, sweet rolls are not only beautiful to look at but also incredibly tasty. They also freeze well.
Fig Sweet Rolls
Ingredients
- ¼ cup sugar
- 1-½ tsp instant yeast
- 2 eggs
- ¼ cup butter (half a stick), softened
- Grated nutmeg from ¼ of a whole nut
- 2-¼ cups all-purpose flour + more for dusting
- ½ cup fig jam
- 3 figs, quartered
- 1 beaten egg mixed with water (for egg wash)
- 1 Tbsp sugar for sprinkling
Prepare a sheet pan by lining it with parchment paper.
Place sugar, yeast, and ¼ cups of lukewarm water in a bowl. Let stand for 10 minutes or until foamy.
Blend in the eggs, nutmeg, and salt, then stir in the flour, mixing until it holds together. Turn the dough onto a lightly floured work surface and knead for 10 minutes. It should be smooth and elastic. Oil a large bowl, place the dough into it and cover with plastic wrap or a clean towel. Allow to rise in a warm place until doubled, about 2 hours.
Turn the dough onto a lightly floured surface and roll it flat into an approximately 10” x 9” rectangle. Cut the rectangle into evenly sized pieces, 2” x 9” each, and cover them with a towel.
One at a time, take each piece and spread a couple of tablespoons of jam over it, then roll it on the long side into a log that’s 9” long. Cut the log lengthwise. Turn the cut sides up (the jammy side) and twist them together. Coil them into a roll, tucking a piece of fig into the coil as you roll.
Set the finished piece onto the prepared pan. Repeat with all the dough, arranging each finished piece into a circle.
When all the pieces are done, tuck the remaining fig quarters between the rolls, brush on the egg wash, and lightly sprinkle with sugar.
Cover and allow to rise for 30 minutes.
Preheat oven to 350º F.
Bake the rolls for approximately 1 hour or until golden brown. Makes 5 rolls.
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Fig Jam
Ingredients
- 1 lb fresh figs, any kind
- ½ cup sugar
- 1 Tbsp fresh thyme leaves (or anise seeds)
- 1 lemon, juiced
Boil away over medium heat, stirring occasionally, until thick. It’s unsuitable for canning because there’s not enough sugar or lemon, but it’s perfect for these sweet rolls. Refrigerate any leftovers and use it within a week. Try it on toast!
