Bakery Spiral with Barley Butter, Roasted Plum and Pumpkin Seed
An original bakery pastry made with a soft, lightly enriched dough, rolled with a barley-malt butter, roasted plums cooked down to concentrate their natural sweetness, and toasted pumpkin seeds for texture. The result is an aromatic spiral that is juicy and crisp in every layer.
Ingredients
- 420 g bread flour (for the dough)
- 45 g sugar (for the dough)
- 6 g fine salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm whole milk (a unos 100°F/38°C)
- 1 unit egg (for the dough)
- 50 g unsalted butter, melted (for the dough)
- 90 g unsalted butter, softened (for the relleno)
- 35 g barley malt extract (for mezclar with the mantequilla of the relleno)
- 3 g ground cinnamon (for the relleno)
- 320 g ripe red plums (boneless and in wedges)
- 40 g brown sugar (for the ciruelas)
- 10 ml lemon juice (for the ciruelas)
- 55 g pumpkin seeds (tostadas and chopped gruesas)
- 8 g all-purpose flour (for espolvorear the mesa)
- 30 ml heavy cream (for brush antes of hornear)
- 60 g powdered sugar (for the glaseado)
- 15 ml whole milk (for the glaseado)
- 3 ml vanilla extract (for the glaseado)
- 1 g fine salt (for the glaseado)
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, combine the bread flour, sugar, fine salt, and instant dry yeast.
- 2
2. Add the warm whole milk, egg, and 50 g melted unsalted butter. Mix until a dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- 3
3. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 60 to 70 minutes until nearly doubled.
- 4
4. While the dough rises, preheat the oven to 400°F / 200°C. Place the ripe red plums on a small tray, toss with the brown sugar and lemon juice, and roast for 15 to 18 minutes until tender and slightly concentrated. Let cool, then chop into small pieces.
- 5
5. Toast the pumpkin seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until fragrant. Let cool and roughly chop.
- 6
6. In a small bowl, mix the 90 g softened unsalted butter with the barley malt extract and ground cinnamon until spreadable.
- 7
7. Once the dough has risen, gently deflate it and roll it out on a surface dusted with the all-purpose flour into a rectangle about 14 x 11 inches.
- 8
8. Spread the barley butter mixture all over the dough. Scatter the chopped roasted plums over it, then add the toasted pumpkin seeds.
- 9
9. Roll the dough up tightly from the long side to form a log. Cut into 8 equal pieces with a sharp knife.
- 10
10. Arrange the pieces in a greased or lined pan, leaving a little space between them. Cover and let rise for 25 minutes.
- 11
11. Preheat the oven to 350°F / 175°C. Brush the spirals with the heavy cream and bake for 22 to 26 minutes, until well puffed and golden.
- 12
12. While they bake, whisk the powdered sugar with the 15 ml whole milk, vanilla extract, and pinch of fine salt to make a smooth glaze.
- 13
13. Let the spirals rest for 10 minutes after baking, then drizzle with the glaze. Serve warm or at room temperature.
Chef tips
For a more defined filling, cool the roasted plums completely before spreading them over the dough. If you want cleaner spirals, chill the rolled log for 10 minutes before slicing.
Substitutions
You can substitute sunflower seeds for the pumpkin seeds for a similar crunch. The barley malt extract can be replaced with mild molasses, though the flavor will be less toasty.
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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