Glutenfreie Feigen-Nuss-Stangen

Braids with Figs and Walnuts

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Sonia Peronaci

These braids, with sweet figs and crunchy walnuts, are perfect for sharing with friends.


500 g Mix B - Bread-Mix
400 ml water
10 g brewers' yeast
150 g dried figs
100 g walnuts
10 g salt


For 25 braids, each 50 g:

  • Place the flour in a mixing bowl, add the crumbled yeast and 360g of water, after warming it up to 28°- 30°C.
  • Knead the mixture using the dough hook for 3-4 minutes, then add the remaining 40g of water and the salt.
  • Add the dried fruit and coarsely chopped figs to the mixture.
  • After 1 minute of kneading at minimum speed, turn off the machine and transfer the dough to the work surface.
  • After oiling the dough, make 50 strips of 20-25 cm
  • To make a braid, you need two lengths of dough: join them at one end and twist them over each other to resemble a braid.
  • Arrange the braids on a flat baking tray lined with greaseproof paper and let them rise for 4 hours in the oven, turned off with the light on, or in a warm place, but covered with transparent film without touching the dough.
  • Once risen, brush the braids with oil and bake in a preheated oven at 180°C for about 15 minutes.
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