Bakery Spiral with Toasted Coconut Butter, Caramelized Banana, and Macadamia
A soft, swirled sweet bread made with enriched dough, filled with toasted coconut butter, cinnamon-caramelized banana, and chopped macadamia nuts. Finished with a light vanilla glaze for an aromatic and original bakery-style pastry.
Ingredients
- 420 g bread flour (for the dough)
- 60 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 (approx. a 100°F/38°C)
- 1 50 g egg (for the dough)
- 70 g unsalted butter, softened (for the dough)
- 5 ml vanilla extract (for the dough)
- 80 g unsalted butter (for the relleno)
- 40 g unsweetened shredded coconut (for tostar and mezclar en the relleno)
- 70 g brown sugar (for the relleno)
- 4 g ground cinnamon (for the relleno)
- 220 g ripe bananas, sliced (approx. 2 plátanos medium)
- 10 ml lemon juice (for the plátano)
- 70 g chopped macadamia nuts (for the relleno)
- 15 g melted unsalted butter (for engrasar and terminar)
- 90 g powdered sugar (for the glaseado)
- 22 ml whole milk (for the glaseado)
- 2 ml vanilla extract (for the glaseado)
- 1 g pinch of 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, granulated sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, egg, and 1 teaspoon vanilla extract. Mix until a shaggy dough forms.
- 3
3. Gradually incorporate the 70 g softened unsalted butter and knead for 10 to 12 minutes, until the dough is smooth, elastic, and slightly glossy.
- 4
4. Place the dough in a lightly greased bowl using a little of the melted butter, cover, and let rise for 75 to 90 minutes, or until nearly doubled, in a warm place.
- 5
5. While the dough rises, prepare the filling. Heat a skillet over medium heat and toast the unsweetened shredded coconut for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove and let cool.
- 6
6. In the same skillet, melt the 80 g unsalted butter. Add the brown sugar and ground cinnamon, stir for 30 seconds, then add the sliced bananas and lemon juice. Cook for 2 to 3 minutes over medium heat until the bananas soften and caramelize, but do not completely break down. Let cool.
- 7
7. Mix the toasted coconut with the caramelized banana mixture and add the chopped macadamia nuts. Set the filling aside until it reaches room temperature.
- 8
8. Lightly grease a 23 cm (9 in) round or square baking pan with some of the melted butter.
- 9
9. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 35 x 28 cm (14 x 11 in).
- 10
10. Spread the coconut, caramelized banana, and macadamia filling evenly over the dough, leaving a 1 cm (1/2 in) border clear on one long side.
- 11
11. Roll the dough up tightly from the long side to form a log. Seal the final edge with a little milk if needed.
- 12
12. Cut the log into 10 equal pieces and arrange them in the prepared pan. Brush the tops with the remaining melted butter.
- 13
13. Cover the pan and let the rolls proof again for 30 to 40 minutes, until puffed and touching.
- 14
14. Preheat the oven to 350°F (175°C).
- 15
15. Bake for 25 to 30 minutes at 350°F (175°C), until the spirals are golden on top and baked through in the center.
- 16
16. While they bake, whisk together the powdered sugar, 1 1/2 tablespoons whole milk, 1/2 teaspoon vanilla extract, and the pinch of salt until smooth.
- 17
17. Let the spirals rest for 10 minutes out of the oven, then drizzle the glaze over the pastries while still warm. Serve warm or at room temperature.
Chef tips
If the banana filling seems too wet, let it cool a bit longer before spreading so the dough does not become too soft. For deeper flavor, lightly toast the macadamia nuts before mixing them into the filling.
Substitutions
You can use all-purpose flour instead of bread flour, though the texture will be slightly less elastic. Macadamia nuts can be replaced with almonds or walnuts, and whole milk can be swapped for reduced-fat milk if preferred.
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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