Buns with figs - Panini con i fichi

Makes 10-12 buns

	g	Baker’s %
AP Flour	400	100%
Water	200	50%
Malt syrup or honey	20	5%
Salt	8	2%
Butter	20	10%
Yeast	10	2.5%
Dry figs finely chopped	260	65%
Old dough (asta di riporto)	100	25%
Total	1018	254.5%

mixing

Mix flour, water, yeast and malt, knead 2 min, add butter, salt and figs.

fermentation

1.5 hrs or until doubled

shaping

Divide and shape oval buns

proofing

50-60 minutes, brush with egg wash, make 4-5 not deep scores lengthwise

baking

Bake in a steamed oven at 220°C for 30 minutes