Date and Fig Stuffed Crumpets
Nutritional values
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 6 g | (24 %) | ||
| Roughage | 2.6 g | (9 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.2 μg | (1 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 1.1 μg | (2 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.2 mg | (18 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 69 μg | (23 %) | ||
| Pantothenic acid | 0.5 mg | (8 %) | ||
| Biotin | 5.9 μg | (13 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 4 mg | (4 %) | ||
| Potassium | 234 mg | (6 %) | ||
| Calcium | 42 mg | (4 %) | ||
| Magnesium | 25 mg | (8 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 15 g |
Ingredients
- For the crumpets
- 500 grams Pastry flour
- ½ cube Yeast (21 grams) (approximately 3/4 ounce)
- 75 grams sugar
- 250 milliliters lukewarm milk
- 50 grams softened butter
- 1 egg
- 50 grams raisins
- 50 grams chopped almonds
- For the filling
- 100 grams dried Figs
- 100 grams dried Date
- 1 tsp Gingerbread spice
- ½ organic Orange (zested and juiced)
- 60 grams butter (for brushing)
- powdered sugar (for dusting)
Preparation steps
For the crumpets: Sift the flour into a bowl, make a well in the center, crumble in the yeast and dissolve in a little milk with 1 tablespoon sugar. Sprinkle with a little flour from the edges, cover and let rise in a warm place for about 30 minutes. Add the remaining milk and sugar, the butter and egg and knead until smooth. Cover and let rise for 1 hour in a warm place. Meanwhile, soak the raisins in a little lukewarm water.
For the filling: Finely chop the figs and pitted dates. Mix with the gingerbread spices, orange zest and orange juice and set aside for about 30 minutes.
Line 12-15 small ramekins (6-8 cm diameter) (approximately 2-3 inches) with parchment paper.
Knead the raisins and almonds into the dough. Divide into 12-15 portions. Cut the portions in half, press 1/2 into each mold, add the filling, top with the second 1/2 of dough, cover and let rise in a warm place for about 20 minutes.
Preheat the oven to 180°C (approximately 350°F).
Melt the butter and brush over the dough. Bake until golden brown, about 30 minutes. Remove from the oven and brush with the remaining butter while still hot. Carefully remove from the molds, let cool on a wire rack and dust with powdered sugar.
