Brown Sugar Spiced Citrus bread + Herb Roasted Fig Compound Brown Butter

Brown Sugar Spiced Citrus bread

Ingredients

• 4 c flour (reserve 1 c flour)

• 2 1/4 tsp yeast

• 1/2 c water (warm)

• 1/2 c milk (warmed)

• 1 stick (1/2 c) unsalted butter

• 3 tbsp brown sugar

• 1 tbsp granulated sugar

• 1/2 tsp cardamom

• 1/4 tsp nutmeg

• 1/8 tsp clove

• 1 tsp salt

• 2 eggs (room temp)

• 1 tbsp orange zest

Egg wash

• 2 tsp orange juice

• 1 tsp water

• 1 egg

Method

1. In the bowl of the stand mixer, whisk until combined—the 1 c of flour, rose water and milk and yeast. Cover the bowl completely and place in a warm place, until the yeast “blooms”—about 30mins. 

2. In a small pot or microwave safe bowl, melt the butter. Set aside to cool. 

3. After, the “blooming” is complete, add in the remaining flour, egg, sugar, butter, honey and salt. On STIR speed to start, allow the ingredient to knead in. The gradually increase the speed to LOW-MED and let it go for roughly 3mins. The dough should be cohesive. Then, add in the pistachio and/or the *if desired dried rose petals*. Continue kneading the dough for an additional 2 minutes, until the dough is supple and the dough has fully pulled from the sides, into a ball.

4. Take the dough and pour it out atop a well floured work surface. Work the dough, using the palm heel of the hand—into a large smoothed ball. In the mixer bowl, butter the inside completely. Place the dough ball back in, cover again with a plate and put in a warm area to proof for 2hrs. 

5. While the dough is proofing, take a 9” x 13” pan and generously apply butter throughout. Set aside.

6. After the dough has doubled in size, remove it from the warm area and punch down the dough. Then, return the dough back to a well floured surface. Work the dough, needing it back into a smooth ball. Then take a knife or pastry cutter and cut into you half and then equal parts— until you have 12 pieces. Next, using hands, take a piece and begin to press and stretch until the piece. Then, roll the pieces until it is even and roughly 8 inches in length. Carefully, take the ends, loosely crisscross—with a gap left in the middle and pull through (as if tying a knot). Take the two ends, pinch them together, tuck them under and place (pinched end) side down. Repeat, until complete, cover with a dishtowel and again place a warm place for 1 hr.

7. Pre-heat the oven to 350°. Also, make an egg wash—mix together the egg and rose water. Set aside.

8. After an hour, uncover and the knots should’ve doubled in size. Brush the tops with the prepared egg wash and place in the oven the bake for 25-30mins. To make sure the knots are evenly golden-brown, rotate the pan halfway through baking. Once completely golden-brown, remove from the oven and place on a cooling rack for 15mins before serving.

Chef Note: The bread can be kept in an airtight container for up to 3 days at room temperature.

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Herb Roasted Fig Compound Brown Butter

Ingredients

• 1/2 c unsalted butter (room temp)

• Zest of one orange

• 1/3 c roasted figs (smashed/chopped)

• 1/8 tsp salt

• pinch rose petals (optional)

Method

1. Scrub well and pat dry the orange. Using a zest/microplane grater, remove the rind entirely. Place atop a towel, fold the gathered zest in and press firmly to remove excess moisture. Set aside.

2. In a small bowl, drop in the honey, salt and butter. Using a rubber spatula or whisk—beat together the ingredients until cohesive. Lastly, add in the zest and “optional” rose petals. Mix well until smooth and flecks of zest (and petals) are visible throughout. Spread atop or within a warm knot and enjoy!

Chef Note: The butter is best kept in an airtight container, place in the fridge and is good for up to 5 days.