This post is in partnership with Revol. Thank you for supporting the brands that support Gather & Dine.
I’m not one to frequently stop by the sample tables when out at the store, but recently there were some chocolate dipped figs that I couldn’t resist. It was the most delightful treat that I haven’t been able to put out of my mind, and so here we are today with this chocolate fig swirl roll situation. A bit of rye flour gives the dough some character and buttermilk assures a tender bread. Since chocolate and figs are plenty sweet, added sugars are unnecessary for the filling leaving this to be a treat I feel better about serving to the kids.
Revol bakers have become my first choice when it comes to baking. Even before this partnership, my 10×13 Belle Cuisine baker had already been loved as a favorite casserole dish for several years (as shown here and here). Revol is a family owned company and all of their products are made in France with the highest quality materials. Their designs are clean, timeless, and classy. Revol porcelain is set apart from other porcelain because it is completely non-porous, meaning it will never absorb any oils or odors and is perfectly hygenic. Visit Revol’s website to learn more about their company and also about their Belle Cuisine Line.
- ⅓ cup warm water (about 105 degrees)
- 2 tablespoons + 1 teaspoon natural cane sugar, divided
- ⅓ cup buttermilk, room temperature
- 1 large egg, room temperature
- 3 tablespoons unsalted butter, melted and cooled slightly
- 1½ teaspoons active dry yeast
- 1 cup white whole wheat flour
- 1 cup all purpose flour
- ¼ cup rye flour
- ¼ teaspoon fine grain sea salt
- ¾ cup figs, about 12-14 figs
- 3.5 ounce dark chocolate bar, finely chopped
- 2 tablespoons butter, room temperature
- egg wash (1 large egg mixed with 1 tablespoon water)
- powdered sugar for dusting, optional
- In a small bowl or liquid measuring cup, stir the yeast and 1 teaspoon sugar into the warm water. Allow mixture to rest and become foamy and frothy, about 5 minutes. Whisk in the egg, buttermilk, and melted butter to the yeast mixture.
- In the bowl of a large stand mixer, stir together the flours and salt.
- Using the dough hook with the stand mixer running on low, gradually pour in the wet ingredients. Increase the speed to medium and knead until the dough becomes smooth, but still soft and damp. Shape dough into a ball, place in an oiled bowl, and then cover. Allow to rise at room temperature until doubled in size, about 1-1½ hours.
- While dough rises, prepare filling. In a small bowl, soak the figs in hot water until soft, about 20 minutes. Drain the water and puree figs in a food processor until smooth.
- Butter an 8-inch square baking pan. On a lightly floured surface, roll dough into a 14 x 10-inch rectangle. Spread butter evenly on dough. Spread pureed figs evenly over the butter, leaving a 1-inch border around the edges. Scatter the chocolate evenly over the figs. Carefully roll up length-wise and pinch the edges together to seal. Using a sharp knife, cut log into 9 equal pieces and arrange rolls in baking pan.
- Allow bread to rise again until an indentation remains after touching, about 1 hour.
- About halfway through the second rising, preheat the oven to 350.
- When bread is ready to be baked, lightly brush with egg wash. Bake for 22-28 minutes, until light golden brown. Cool for 20 minutes and dust with powdered sugar if desired. These are best served slightly warm out of the oven.