Goat Cheese and Fig Jam Buns with Balsamic Reduction

The condiment section of my fridge sometimes gets out of control.  Why do we have five different kinds of mustard?  (Ok, that’s all me, I love mustard.)  Or do we really need eight different types of jams/jellies/curds?  Although you can certainly use up your jams and jellies on toast, I like taking the dough that I use for cinnamon rolls and filling it with different flavors and using up sweet condiments at the same time.  This dough is quite easy to work with and can be doubled if you have a large crowd to feed.  You can also make the buns up to a certain point in the evening, and then refrigerate and bake off in the morning.  Perfect for all those holidays coming up, especially if you have houseguests.

Like I mentioned, this dough is very easy to work with.  Butter, egg yolks and buttermilk make it soft and rich and the Ankarsrum does all the work mixing it together.  The flour amount for the recipe is an approximation.  Sometimes dough needs more flour, sometimes not.  It depends on the warmth and humidity of the day.  Your dough should be soft and moist but not sticky.

Beautiful soft dough

 

I used goat cheese and fig jam because those ingredients are almost always in my fridge.  You could replace the goat cheese with cream cheese and the fig jam with any other jam you prefer.  Using balsamic vinegar on top might sound a little strange, but trust me, it is delicious!  When you reduce balsamic vinegar it becomes very sweet and the acidic side of it takes a backseat.

You want your ingredients to be room temperature to start with because cold dough takes FOREVER to rise.  However, a great way to speed up the rising process is to preheat your oven to the lowest setting, making sure the racks are low enough to fit your Ankarsrum mixing bowl in.  While it is preheating, bring several cups of water to a boil.  As soon as the oven preheats, turn it off, place a shallow oven safe dish in the oven and pour in the boiling water.  Put your covered dough in to rise.  Keep oven door shut to make sure your DIY proof box stays warm and humid.  This method works great for any dough that you want to hurry along during the rising process, and very handy in cold winter months when kitchen countertops are anything but warm.  This method also speeds along refrigerated dough and you will use it for the second rise in the morning if you want to cover the buns and refrigerate overnight before baking off.

DIY proof box

 

Shaping these buns is just like making cinnamon rolls or any other rolled-up filled bun.  Once the dough has risen, roll it out into a nice big rectangle and spread on filling.

Make sure the goat cheese is room temperature so it spreads easily. A small offset spatula is perfect for spreading on the filling.

 

When rolling up, start with the longest side closest to you.  And a serrated knife works best for cutting through the dough and filling.

Roll up, cut, and let rise till puffy.

 

Bake, glaze and enjoy.  Hope everyone has a safe and happy Thanksgiving!

 

For more tips and instructions on how to use the roller/scraper for yeast doughs, check out this video.

Goat Cheese and Fig Jam Buns with Balsamic Reduction

Prep Time: 45 minutes

Bake Time: 30 minutes

Inactive Time: 4 1/2 hours or up to overnight

 

Dough:

4 egg yolks, room temperature

1 egg, room temperature

6 Tbsp. unsalted butter, melted (plus extra for buttering baking dish)

3/4 cup buttermilk, room temperature

1/4 cup sugar

3 3/4 cup all-purpose flour

1 package instant yeast (2 1/4 tsp.)

1 1/4 tsp. kosher salt

Filling:

8 ounces goat cheese, room temperature

3/4 cup fig jam

Reduction:

1/2 cup balsamic vinegar

2 Tbsp. sugar

 

In the stainless steel mixing bowl of the Ankarsrum with the roller and scraper attachment, combine the first five dough ingredients.  Mix on medium speed (3 o’clock) until thoroughly combined, approximately 1 minute.  Add 2 cups of the flour along with the yeast and salt.  Mix on medium low speed (between 2 and 3 o’clock).  Once all the flour is incorporated, add in all but 1/2 cup of the remaining flour.  As the dough begins to come together, move the arm/roller out about 1 inch from the side of the bowl and lock in place.  The dough should be soft but not sticky.  If needed, add the remaining flour.  Set timer for 10 minutes to knead on same medium low speed.

Once kneaded, cover the dough and let rise until doubled in size, approximately 2-2 1/2 hours.

While dough is rising, combine the reduction ingredients in a small saucepan.  Bring to a simmer over medium heat.  Reduce heat to low and let simmer for 18-20 minutes until thickened.  Set aside until ready to use.  If using the next day, cover and keep at room temperature.

Butter a 9×13 inch baking dish.

Once the dough has risen, turn out onto a lightly floured surface.  Roll out into a 15×12 inch rectangle.  Spread the softened goat cheese on, and then spread the fig jam on.  Beginning with the longest edge nearest you, roll into a tight log and gently press the seam to seal.  Place seam side down and use your hands to gently squeeze the entire log into a uniform thickness.  Using a serrated knife, slice in half.  Slice each half into six equal pieces.  Lay cut side up in prepared pan. *(See below for overnight rise instructions.)  Cover and let rise until puffy and sides are touching, approximately 1 1/2-2 hours.

Preheat oven to 350°F.  Place oven rack in the middle of the oven.  Uncover rolls and bake until golden brown, approximately 30 minutes.

Let cool slightly and then drizzle with balsamic reduction.  Serve immediately.

*Alternately, if you wish to let rise overnight, cover tightly with plastic wrap and place in the refrigerator overnight or up to 16 hours.  In the morning, remove the rolls from the refrigerator.  Take off plastic wrap and place a layer of wax paper over the rolls to keep from drying out.  Preheat oven to lowest setting and bring 2-3 cups of water to a boil.  As soon as oven is preheated, turn it off and place a shallow heatproof dish in the oven.  Pour boiling water in shallow dish and place rolls in oven.  Shut door and let rise until rolls look slightly puffy, 30-45 minutes.  Remove rolls and pan of water from oven.  Place oven rack in the middle and preheat to 350°F.  Bake for 30 minutes until golden brown.

 

Yield: 12 rolls

 

Gluten Free Version: Replace all-purpose flour with gluten-free flour blend and 1 tsp. xanthan gum.  Follow above recipe.  For best results, bake buns in a well-greased oversized muffin tin rather than a 9×13 inch pan to help the buns hold their shape.  Gluten-free items are best enjoyed the day they are baked.

Whole Wheat Version:  Replace all-purpose flour with equal parts whole wheat pastry flour.  If you mill your own flour use a soft white wheat.  Replace sugar with equal parts coconut sugar or Sucanat with honey if desired.

 

 

 

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.