Bakery Swirls with Tahini-Honey Butter, Golden Pear and Toasted Walnut

Name: Bakery Swirls with Tahini-Honey Butter, Golden Pear and Toasted Walnut
Prep time: 95 min
Cook time: 25 min
Total time: 120 min
Yield: 8
Cuisine: Panadería creativa
Ingredients: 3 1/2 cups bread flour; 3 1/2 tbsp granulated sugar; 1 tsp salt; 2 1/4 tsp instant dry yeast; 3/4 cup warm whole milk; 1 large egg; 4 tbsp unsalted butter, melted; 1 tsp vanilla extract; 5 tbsp unsalted butter, softened; 3 tbsp tahini; 1 1/2 tbsp honey; 1 1/2 tsp ground cinnamon; 1 1/2 cups firm pears, small diced; 1 tbsp unsalted butter; 1 1/2 tbsp brown sugar; 2 tsp lemon juice; 2/3 cup chopped walnuts; 1 large beaten egg; 1/2 cup powdered sugar; 1 tbsp whole milk; 1/2 tsp vanilla extract; 1 tbsp toasted white sesame seeds

Soft, aromatic bakery swirls made with an enriched dough, filled with tahini-honey butter, skillet-golden pear, toasted walnut, and a touch of cinnamon. The result is an original pastry with balanced toasted, fruity, and gently spiced notes.

95 minPrep

25 minCook

120 minTotal

8Servings

Vegetarian

Ingredients

Adjust servings

420 g bread flour (for the dough)
45 g granulated sugar (for the dough)
6 g salt (for the dough)
7 g instant dry yeast (for the dough)
180 ml warm whole milk (38°C)
1 piece egg (for the dough)
55 g unsalted butter, melted (for the dough)
5 ml vanilla extract (for the dough)
70 g unsalted butter, softened (for the relleno)
45 g tahini (for the relleno)
35 g honey (for the relleno)
4 g ground cinnamon (for the relleno)
220 g firm pears, small diced (approx. 2 peras small)
15 g unsalted butter (for dorar the pera)
20 g brown sugar (for the pera)
10 ml lemon juice (for the pera)
70 g chopped walnuts (lightly tostada)
1 piece beaten egg (for brush)
60 g powdered sugar (for the glaseado)
15 ml whole milk (for the glaseado)
2 ml vanilla extract (for the glaseado)
8 g toasted white sesame seeds (for terminar)

Nutrition facts

per serving

412 kcal

Calories

7.8 g

Protein

49.6 g

Carbs

21.1 g

Fat

2.6 g

Fiber

47 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

GlutenDairyEggsTree NutsSesame

Instructions

1
1. In a large bowl, mix the bread flour, granulated sugar, salt, and instant dry yeast.
2
2. Add the warm whole milk, 1 egg, the 55 g melted unsalted butter, and 5 ml vanilla extract. Mix until a dough forms.
3
3. Knead for 8 to 10 minutes until the dough is smooth and elastic. Place it in a lightly greased bowl, cover, and let rise for 60 minutes in a warm spot, until nearly doubled.
4
4. Meanwhile, make the pear filling: melt 15 g butter in a skillet over medium heat. Add the diced pears, brown sugar, and lemon juice. Cook for 4 to 5 minutes until the pears are golden and most moisture has evaporated. Let cool completely.
5
5. Toast the chopped walnuts in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until fragrant. Remove and cool.
6
6. For the filling, mix the 70 g softened butter with the tahini, honey, and ground cinnamon until spreadable.
7
7. Lightly grease a round or square baking pan. You may also line it with parchment paper if desired.
8
8. Once the dough has risen, gently deflate it and roll it out on a lightly floured surface into a rectangle about 14 x 11 inches.
9
9. Spread the tahini-honey butter mixture over the entire surface of the dough. Evenly scatter the cooled golden pears and toasted walnuts on top.
10
10. Roll the dough up from the long side to form a firm log. Cut into 8 equal swirls and place them in the pan with a little space between each.
11
11. Cover the swirls and let them rest for 20 minutes while you preheat the oven to 350°F / 175°C.
12
12. Brush the tops with the beaten egg. Bake for 22 to 25 minutes at 350°F / 175°C, until the swirls are deeply golden.
13
13. While they bake, whisk the powdered sugar with 15 ml whole milk and 2 ml vanilla extract until smooth for the glaze.
14
14. Let the swirls cool for 10 minutes after baking. Drizzle with the glaze and finish with the toasted white sesame seeds before serving.

Chef tips

For a cleaner filling, cool the pear mixture completely before spreading it over the dough. If your kitchen is cool, let the dough rise inside the turned-off oven with the light on.

Substitutions

You can swap the walnuts for pecans if you like, and replace the honey with maple syrup for a different flavor profile. Bartlett or Anjou pears work well as long as they are firm.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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