Fig, Chilli Stuffed Bread

 Fig Chilli Stuffed Bread

Bread Rolls filled with Fig and Chilli 


1 package active dry yeast
1/2 cup warm water
1/4 cup sugar
1/2 cup milk
1/4 cup vegetable oil
1/2 tsp salt
2 large eggs, beaten
4 cups flour
100 ml Fig Chilli Ginger Chutney 


  1. Mix the yeast, warm water and sugar together in the bowl and let stand for 5 minutes. 
  2. Mix in the milk, oil, salt and eggs.
  3. Add in the flour gradually and combine. Once all the flour is incorporated, knead for about 8 minutes.
  4. Place the dough a lightly greased bowl and cover with cling film and wrap in a towel and all the yeast to prove for 1 hour.
  5. Dust the a surface with flour and preheat the over at 180C.
  6. Line a baking sheet with parchment paper
  7. Cut the dough in half—work with one portion at a time. Roll the dough out in a rectangle about 1 cm thick. Cut each piece into 6 portions.
  8. Add the chutney in the centre of each piece of dough—bring all 4 corners of the dough up to the centre and pinch together to seal. 
  9. Place on a baking tray and bake until the buns are golden brown—15 minutes.
  10. Serve and enjoy.