Port and Fig Rolls from Bien Cuit: The Art of Bread by Zachary Golper

Name: Port and Fig Rolls from Bien Cuit: The Art of Bread by Zachary Golper
Ingredients: 8 grams (⅛ tsp) fine sea salt; 25 grams (2 tbsp) granulated sugar; 250 grams (1¾ c + 1 tbsp) white flour, plus additional as needed for working with the dough; 25 grams (1 tbsp + 1¾ tsp) cold whole milk; 0.2 gram (pinch) instant yeast; 25 grams (2 tbsp + 2¼ tsp) white flour; Dusting Mixture, for the linen liner and shaped rolls; 75 grams (¼ c + 3½ tbsp) dried Mission figs, cut into ¼-inch (6 mm) dice; 80 grams (¼ c + 2 tbsp) port wine; 75 grams (¼ c + 1 tbsp) cold heavy cream; 75 grams (¼ c + 2 tsp) cold whole milk; 1/2 gram (⅛ tsp) instant yeast

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Port and figs have been a happy combination for at least as long as I’ve been around good restaurants. In developing this roll, I felt as though there were gene

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Ingredients

8 grams (⅛ tsp) fine sea salt
25 grams (2 tbsp) granulated sugar
250 grams (1¾ c + 1 tbsp) white flour, plus additional as needed for working with the dough
25 grams (1 tbsp + 1¾ tsp) cold whole milk
0.2 gram (pinch) instant yeast
25 grams (2 tbsp + 2¼ tsp) white flour
Dusting Mixture, for the linen liner and shaped rolls
75 grams (¼ c + 3½ tbsp) dried Mission figs, cut into ¼-inch (6 mm) dice
80 grams (¼ c + 2 tbsp) port wine
75 grams (¼ c + 1 tbsp) cold heavy cream
75 grams (¼ c + 2 tsp) cold whole milk
1/2 gram (⅛ tsp) instant yeast