• Figgy buns with hazelnuts and walnuts (Desiree Nielsen)Source: Desiree Nielsen

Making our own bread is a labour of love but comes with abundant rewards, like these nutty fruit buns. Serve them warmed with butter for breakfast, or slice and toast them to serve with a cheese platter. 






Skill level

Average: 3.4 (11 votes)


  • ½ cup dried figs
  • 1½ tbsp unsalted butter
  • 1⅔ cups milk
  • 1½ tbsp light brown sugar
  • 50 g fresh yeast
  • 2½ cups all-purpose flour
  • 1½ cups wholemeal flour
  • 1 tsp salt
  • 1 cup walnuts, toasted and roughly chopped
  • 1 cup hazelnuts, toasted and roughly chopped

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Rising time: 2 hours 20 minutes

1. Place figs in a bowl and cover with hot water. Let sit for 30 minutes to plump and soften, then drain and chop.

2. Put butter into a saucepan and melt, then remove from heat and allow to cool a little.

3. Add milk, sugar and yeast to butter and stir to dissolve.

4. In a separate bowl, add both kinds of flours and salt. Add nuts and figs and mix together well.

5. Pour wet ingredients slowly into dry and stir to combine.

6. Turn onto a lightly floured work surface and knead for about 10 minutes.

7. Form dough into a ball and let sit in a lightly greased bowl. Cover with a tea towel and let rise until doubled in size, about 2 hours.

8. Punch dough to release air pockets.

9. Cut dough and pull dough apart and shape into buns.

10. Place buns on a tray lined with baking paper.

12. Drizzle with olive oil, cover with a damp tea towel and let rise another 20 minutes.

13. Preheat oven to 190ºC (375ºF).

14. Bake buns in oven for 20 minutes.