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Walnut & Fig Sticks by Allinson's

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About the bake

Our Walnut and Fig Sticks make for an impressive bake, full of sophisticated flavours; rich, sweet figs and bold walnuts in Allinson's wholemeal dough. We love ours as an accompaniment to salad or popped in our packed lunch on a day out. These delicious sticks are a great recipe for beginner bakers looking to move on to something a little more challenging. Fans may also enjoy our Cherry and Almond Stollen made with Allinson's sweet dough.

3Total Time
235Prep Time
25Bake Time
3Makes
A little effort

Method

  1. Step 1:

    MIX

    Mix the flours, yeast and salt in a big bowl. Mix together the melted butter, sugar and water, then mix in with a cutlery knife.

  2. Step 2:

    KNEAD Tip onto a lightly flour dusted surface and knead for 10 minutes (or use the dough hook attachment on your mixer). 

  3. Step 3:

    RISE

    Lightly grease the mixing bowl with some oil. Put the dough back in, cover the bowl with a clean tea towel and leave to rise until doubled in size.

  4. Step 4:

    SHAPE

    Knead the walnuts and dried fig into the dough for 1 minute. Divide the dough into 3, and roll each to a long, thin stick. Lift onto a floured baking sheet.

  5. Step 5:

    PROVE

    Cover the dough again with a clean tea towel and leave to prove until doubled in size again. Preheat your oven to 200°C (fan 180°C, gas mark 6).

  6. Step 6:

    BAKE

    Brush the sticks with some egg, then use a small sharp knife to slash the tops a few times each on the diagonal. Bake for 20-25 minutes, until when you tap the base a stick it sounds hollow. Cool on a wire rack.

Ingredients

  • For the Dough

    • 400g Allinson's very strong wholemeal bread flour
    • 100g Allinson's Strong White Bread Flour
    • 7g Allinson's Easy Bake Yeast
    • 1.5 tsp Salt
    • 50g Melted butter
    • 1 tbsp Billington's light muscovado sugar
    • 300ml Warm water
  • For the filling

    • 75g Walnuts (chopped)
    • 75g Figs (dried) (chopped)
    • 1 Egg(s) (free range) (beaten)

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