Papa Figos Recipe
Make Papa Figos Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dough
Filling
Topping & Finish
Method
Dough
- 1
Activate yeast and combine wet ingredients
Warm the milk to about 105–110°F (warm to the touch). In a small bowl, combine the warm milk, sugar, and instant yeast. Stir and let sit 5–7 minutes until foamy. In a separate bowl whisk together the melted butter and the egg, then temper with a tablespoon of the foamy milk mixture before adding to the rest.
- 2
Mix and knead dough
In a large mixing bowl or bowl of a stand mixer fitted with a dough hook, combine flour and salt. Add the foamy milk mixture and the butter-egg mixture. Mix on low until the dough comes together, then increase speed and knead 6–8 minutes until smooth and slightly tacky. If the dough is too sticky, add flour 1 tbsp at a time; if too dry, add up to 1–2 tbsp warm milk.
- 3
Filling
- 4
Prepare figs
While the dough rises, coarsely chop quartered figs into roughly 1/4–1/2-inch pieces if they are large. Place the chopped figs in a bowl.
- 5
Combine filling ingredients
To the figs add the brown sugar, lemon zest, lemon juice, ground cinnamon, cornstarch, and sea salt. Toss gently to coat. The cornstarch will absorb some juices and help the filling hold together when baked.
- 6
Macération (optional)
If you have time (15–30 minutes), let the fig mixture sit so the sugar draws out some juices and flavors meld. If the mixture becomes very runny, drain off up to 1 tablespoon of liquid or add an extra 1/2 tsp cornstarch.
Shaping & Baking
- 7
Preheat and prepare
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly butter a 9x13-inch baking dish depending on desired shape (free-form rolls or single slab).
- 8
Shape dough
Punch down the risen dough and turn it out onto a lightly floured surface. Roll or press the dough into a rectangle about 12x8 inches and roughly 1/4-inch thick. If you prefer individual Papa Figos (rolls), cut the rectangle into 8 squares; for a single tart, leave whole.
- 9
Add filling
Evenly distribute the fig filling across the center of each square (or down the center of the rectangle for a tart), leaving a 1/2-inch border. Fold edges over to create a pocket or roll the dough over the filling and pinch seams to seal. For open-faced style, simply mound filling on the center leaving edges exposed.
- 10
Second rise (if enclosed)
If you made filled rolls or enclosed pockets, place them on the prepared sheet, cover loosely, and let rise 20–30 minutes until slightly puffed.
- 11
Egg wash and finish
Whisk together the egg and 1 tablespoon milk to make an egg wash. Brush the dough surfaces lightly with egg wash, sprinkle the demerara sugar over the tops, and brush any exposed fig edges with a little melted butter.
- 12
Bake
Bake in the preheated oven for 18–25 minutes for individual pieces or 25–32 minutes for a single slab, until the dough is golden brown and the filling is bubbling. If the top browns too quickly, tent loosely with foil.
- 13