Sourdough Fig Buns

Sourdough Fig Buns

Elevate your baking with these soft Sourdough Fig Buns, filled with St. Dalfour Fig Royale Fruit Spread and topped with a buttery streusel. Finished with creamy mascarpone and fresh figs, they're a delicious way to celebrate fig season with every bite. 

Ingredients

For the Dough 

  • ½–⅔ cup active sourdough starter  
  • ¾ cup + 2 tbsp whole milk, warmed until lukewarm  
  • 4½ cups all-purpose flour  
  • 2 large eggs  
  • ½ cup (1 stick) unsalted butter, softened  
  • 1 tsp sugar or honey  
  • 1 tsp salt  

No sourdough starter? Substitute 1 (0.88 oz/25 g) packet fresh yeast or 2¼ teaspoons instant yeast. Reduce both proofing times to approximately 1 hour each. 

For the Streusel 

  • 2 tbsp unsalted butter, melted  
  • ½ cup + 1 tbsp all-purpose flour  
  • 2 tsp granulated sugar  

For the Filling & Topping 

  • St. Dalfour Fig Royale Fruit Spread  
  • 1 large egg, beaten (for egg wash)  
  • Fresh mascarpone cheese  
  • Fresh figs, sliced  

Instructions

  1. Warm the milk until just lukewarm. In the bowl of a stand mixer fitted with the dough hook, combine the milk, eggs, sourdough starter, and sugar (or honey).  
  2. Add the flour and mix on medium speed for 2–3 minutes until the dough begins to come together.  
  3. Add the salt and softened butter. Continue mixing on high speed for 7–8 minutes, or until the dough is smooth, elastic, and pulls away from the sides of the bowl.  
  4. Transfer the dough to a lightly greased bowl, cover, and let rise in a warm place for 2½–3 hours, or until tripled in size.  
  5. Meanwhile, prepare the streusel by combining the melted butter, flour, and sugar in a small bowl until crumbly. Set aside.  
  6. Divide the dough into 10–12 equal portions (about 3–3½ ounces each) and shape into smooth balls. Arrange on a parchment-lined baking sheet, leaving space between each bun. Cover and let proof for 1½ hours.  
  7. Preheat the oven to 400°F.  
  8. Using your fingers or the back of a spoon, gently press an indentation into the center of each bun. Fill each with a generous spoonful of St. Dalfour Fig Royale Fruit Spread.  
  9. Brush the exposed dough with the beaten egg, then sprinkle the streusel evenly over the buns.  
  10. Bake for 18–20 minutes, or until the buns are golden brown and baked through.  
  11. Allow the buns to cool slightly before topping each with a dollop of fresh mascarpone and slices of fresh fig. 

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