Pistachio, Pomegranate and Orange Blossom Sweet Bread Spiral
A soft, aromatic spiral-shaped bakery bread made with enriched dough, filled with a spiced pistachio mixture and finished with a glossy pomegranate and orange blossom glaze. This original recipe balances nuts, floral notes, and a lightly crisp finish.
Ingredients
- 420 g bread flour (for the dough)
- 55 g granulated sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (approx. 100°F/38°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 5 ml vanilla extract (for the dough)
- 120 g shelled pistachios (for the relleno, finely chopped)
- 50 g brown sugar (for the relleno)
- 3 g ground cinnamon (for the relleno)
- 1 g ground cardamom (for the relleno)
- 35 g unsalted butter, melted (for the relleno)
- 30 ml pomegranate molasses (for the relleno)
- 80 g pomegranate arils (for the relleno and acabado)
- 8 g all-purpose flour (for espolvorear the superficie)
- 1 unit egg yolk (for brush)
- 15 ml whole milk (for brush)
- 10 ml orange blossom water (for the glaseado)
- 60 g powdered sugar (for the glaseado)
- 15 g shelled pistachios (chopped, for decorar)
Nutrition facts
per serving
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
Instructions
- 1
1. In a large bowl, mix the bread flour, granulated sugar, salt, and instant dry yeast.
- 2
2. Add the warm milk, egg, and vanilla extract. Mix until a shaggy dough forms.
- 3
3. Gradually incorporate the softened butter and knead for 10 to 12 minutes until the dough is smooth, elastic, and slightly glossy.
- 4
4. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 75 to 90 minutes at room temperature, until nearly doubled in size.
- 5
5. While the dough rises, make the filling by mixing the chopped pistachios, brown sugar, cinnamon, cardamom, melted butter, and pomegranate molasses into a moist, spreadable paste.
- 6
6. Lightly grease or line a baking tray. Preheat the oven to 350°F / 175°C before baking.
- 7
7. Deflate the dough and transfer it to a surface dusted with the all-purpose flour. Roll it into a rectangle about 12 x 16 inches.
- 8
8. Spread the pistachio filling over the dough, leaving a 3/4-inch border. Scatter the pomegranate arils evenly over the top.
- 9
9. Roll the dough up from the long side to form a firm log. Then slice the log lengthwise, leaving one end attached if desired to make shaping easier.
- 10
10. Twist the two strands with the cut sides facing up to expose the filling, then coil them into a spiral or open ring. Transfer to the prepared tray.
- 11
11. Cover loosely and let rise again for 25 to 30 minutes, until puffed.
- 12
12. Mix the egg yolk with 1 tablespoon of milk and gently brush over the entire surface.
- 13
13. Bake for 30 to 35 minutes at 350°F / 175°C, until the spiral is deeply golden and baked through in the center. If it browns too quickly, tent loosely with foil during the last 10 minutes.
- 14
14. Remove from the oven and let cool for 15 minutes on a wire rack.
- 15
15. Make the glaze by stirring the powdered sugar with the orange blossom water until smooth and pourable but still thick.
- 16
16. Finish the warm spiral with the glaze, the reserved pomegranate arils, and the chopped pistachios. Let it rest a few minutes before slicing and serving.
Chef tips
For cleaner shaping, chill the filled log for 10 minutes before slicing it lengthwise. Do not add too many pomegranate arils inside the roll or the filling may become too wet.
Substitutions
You can replace the pistachios with walnuts or almonds. If you do not have pomegranate molasses, use a thick reduction of pomegranate juice with 1 teaspoon of sugar. Orange blossom water can be replaced with finely grated orange zest in the glaze.
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 imageCosori 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
Illustrative imageT-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
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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