Figgy pull–apart bread from The Fearless Baker: Simple Secrets for Baking Like a Pro (page 291) by Erin Jeanne McDowell

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Notes about this recipe

  • Eat Your Books

    Can substitute coarse sugar for turbinado sugar.

  • dprostrollo on January 21, 2019

    Made this loaf with a fig jam from Honey & Co and it turned out lovely. The brioche dough requires a baker’s eye (the timings didn’t line up at all but I don’t know what kind of mixer she tested on, and my kitchen currently runs pretty cold). I didn’t measure the jam and just used a tea spoon (not a teaspoon!). I somehow got double the yield from the recipe (maybe my tins aren’t a true 9x5, or maybe I was supposed to squish the rounds in more). All in all, it’s a lovely loaf and a nice change from cookies and cakes.

  • anya_sf on May 24, 2018

    I used strawberry-rhubarb jam instead of fig. The assembly instructions seemed way off, as 1 Tbsp jam was never going to stay enclosed in a 3" circle of dough. I wasn't sure if it was supposed to, but it seemed like an enormous mess in the making. I used the dough scraps to line the edges of the pan to help contain the jam. I did not use the egg wash since there was so much jam on top of the dough. Still, the dough somehow rose over and around most of the jam, and the bread turned out great. It wasn't beautiful, but tasted absolutely delicious. (Note: the brioche dough is very soft and the recipe instructions seemed off. I'd use a different brioche recipe next time.)

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