What better way to celebrate Fig season than to make these Figgy Brioche Buns with Rosemary Icing? These rolls are buttery and flaky and full of figs in every bite! The rosemary buttercream really adds a beautiful touch to these rolls.
Since May, I have been looking for figs and finally found some at Trader Joes! When thinking of this recipe, I was going to use Fig preserves, but when I saw these, I was so excited to be able to make my own filling from scratch!
Who doesn't love a quality brioche bun? It's buttery and light and so darn good! It's not the easiest dough to make, but the end result is SO worth it. Like most breads, it starts by mixing yeast, milk, and sugar and letting the yeast develop. Then we add flour, more sugar, an egg, and very slowly - butter. 7 tablespoons to be exact. The butter needs to be added over the course of about 15-20 minutes, one tablespoon at a time, all whilst kneading the dough in a stand mixer.
When the dough is elastic and smooth, add to a well oiled bowl and allow it to rise for about 2-2.5 hours. During this time, let's start on the figgy filling. Slice up about 1 pound of figs, add to a sauce pan with the juice of one lime, and sugar and let it cook down.
After the brioche dough has nearly doubled in size, roll the dough into a 12 x 18 rectangle and spread the figgy mixture onto the dough and roll into a log.
PRO TIP: Freeze the dough for 20 minutes prior to cutting rolls. It makes the dough easier to cut.
After that's done, cut the rolls, let them rise again, bake them up, make the rosemary icing, and eat these up! Full disclosure, add as much of the rosemary icing as you'd like! Let's make these yummy figgy brioche buns!
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