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Fig twist


  • 275g strong white bread flour
  • A Pinch of salt
  • 50g butter (we use stork)
  • 1 sachet instant yeast
  • 100ml milk
  • 1 large egg
  • 1 jar of mammy Jamia’s Fig Preserve
  • Icing sugar


  1. Add the flour, yeast and salt to a large mixing bowl add the butter, milk and egg and mix to combine, first using a wooden spoon and then using your hands. Mix until you have created a soft dough.
  2. On a floured work surface knead for about 10-12 minutes.
  3. Once the dough is smooth and silky, put it into a lightly oiled bowl, cover with a tea towel and leave until the dough has doubled in size (about an hour)
  4. Roll the dough out on a floured surface into a rough rectangle shape! Being careful not to know too much air out of it. Spread about half of the jam evenly over the dough and then roll the dough starting at the long edge. Cut the roll in half lengthways leaving about 1cm joined at the top.
  5. Starting at the joined end twist the two lengths together, once you get to the end loop the whole twist together making a ring. Transfer the ring to a baking tray covered with grease proof paper or silicon sheet, cover the tray with cling film and leave to prove for another hour.
  6. Put the ring in a pre-heated over for 30-35 mins at 200C until the ring has risen and is golden brown. Remove from the oven and cool on a wire rack.
  7. Heat 2 tablespoons of jam with a 1 tablespoon of water and brush it over the warm ring. Make a thin icing using the icing sugar and some water and once cool drizzle over the ring.

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