Easter Figgy Bread Recipe

Name: Easter Figgy Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 9/16 cups strong flour plain; 1 tablespoon yeast 1/2oz easy blend; 7/8 ounce Stork packet; 6 tablespoons lukewarm semi skimmed milk; 1/2 salt level teaspoon; 2 eggs medium; 7 1/3 tablespoons caster sugar; 1/2 cup figs chopped; 7 tablespoons walnuts chopped; 6 1/16 tablespoons soft brown sugar; 1/2 ounce Stork packet 1/2oz, melted; 2 tablespoons honey or; 1 1/2 teaspoons orange juice

Servings: persons

2 9/16 cups strong flour plain
1 tablespoon yeast 1/2oz easy blend
7/8 ounce Stork packet
6 tablespoons lukewarm semi skimmed milk
1/2 salt level teaspoon
2 eggs medium
7 1/3 tablespoons caster sugar
1/2 cup figs chopped
7 tablespoons walnuts chopped
6 1/16 tablespoons soft brown sugar
1/2 ounce Stork packet 1/2oz, melted
2 tablespoons honey or
1 1/2 teaspoons orange juice

1
To make dough, mix flour and yeast in bowl. Melt Stork and whisk with remaining dough ingredients, add to flour.
2
Mix with wooden spoon until dough leaves sides of bowl clean. Knead thoroughly on lightly floured surface until firm, elastic and no longer sticky. Place in polythene bag or covered bowl and leave in warm place to rise until doubled in size.
3
Turn risen dough onto lightly floured surface, flatten with knuckles to knock out air bubbles and knead until dough is firm.
4
Mix together all filling ingredients.
5
Roll out dough to a rectangle 45 x 30 cm (18 x 12 ins). Place filling down centre third and cut dough either side into slanting strips 1.75cm (3/4in) apart. Overlap strips across filling.
6
Place on baking sheet and leave to prove for 15 minutes in a warm place. Bake in preheated oven 190u00b0 C fan, Gas mark 7 for 10 minutes. Reduce heat to 170 u00b0 C fan, Gas mark 5 for a further 10-15 minutes. Glaze with warmed honey or make a glace icing by adding the orange juice to the icing sugar until smooth. Drizzle over the bread.

753

kcal

Calories

Fat

120

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 9/16 cups strong flour plain, 1 tablespoon yeast 1/2oz easy blend, 7/8 ounce Stork packet, 6 tablespoons lukewarm semi skimmed milk, and more.

Yes, Easter Figgy Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Easter Figgy Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions