Bakery Spiral with Culinary Lavender Butter, Roasted Apricot and Crunchy Pecan
A sweet, aromatic bakery pastry made with enriched dough, filled with culinary lavender butter, roasted apricots, and toasted pecans. It is finished with a light vanilla glaze for a delicate, glossy 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 (for the dough)
- 180 ml warm whole milk (a unos 100°F/38°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, melted (for the dough)
- 5 ml vanilla extract (for the dough)
- 90 g unsalted butter, softened (for the relleno)
- 70 g brown sugar (for the relleno)
- 4 g dried culinary lavender (lightly crushed)
- 220 g fresh apricots (boneless and in wedges)
- 15 ml honey (for roasting the chabacanos)
- 70 g pecans (chopped and tostadas)
- 2 g ground cinnamon (for the relleno)
- 90 g powdered sugar (for the glaseado)
- 22 ml whole milk (for the glaseado)
- 2 ml vanilla extract (for the glaseado)
- 1 g 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. Preheat the oven to 400°F (200°C). Toss the apricot wedges with the honey and place them on a small baking tray. Roast for 12 minutes at 400°F (200°C) until tender but still holding their shape. Let them cool, then chop into small pieces.
- 2
2. In a large bowl, combine the bread flour, sugar, 6 g salt, and instant dry yeast. Add the warm milk, egg, 60 g melted butter, and 5 ml vanilla extract. Knead for 8 to 10 minutes until the dough is smooth and elastic.
- 3
3. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise for 60 minutes in a warm place until nearly doubled.
- 4
4. While the dough rises, make the filling by mixing the 90 g softened butter with the brown sugar, dried culinary lavender, and ground cinnamon until spreadable. Stir in the toasted pecans and set aside.
- 5
5. Once the dough has risen, deflate it and roll it out on a lightly floured surface into a rectangle about 14 x 11 inches. Spread the lavender butter mixture all over the surface and scatter the roasted apricot pieces on top.
- 6
6. Roll the dough up from the long side into a firm log. Slice it lengthwise in half to expose the layers, then twist the two strands together with the filling facing upward. Shape into a loose spiral or ring and place on a parchment-lined baking tray.
- 7
7. Cover the pastry and let it proof for 20 minutes. Meanwhile, reduce the oven temperature to 350°F (175°C).
- 8
8. Bake the spiral for 18 minutes at 350°F (175°C), or until nicely golden and fully baked in the center. Let it rest for 10 minutes on a rack.
- 9
9. For the glaze, whisk the powdered sugar with 22 ml whole milk, 2 ml vanilla extract, and 1 pinch salt until smooth and pourable. Drizzle the glaze over the still-warm spiral.
- 10
10. Serve the spiral warm or at room temperature, making sure each portion includes dough, roasted apricot, pecans, and vanilla glaze.
Chef tips
Lightly crush the lavender before mixing it into the butter to release its aroma without leaving large pieces. Do not exceed the stated amount to keep the floral flavor balanced.
Substitutions
You can replace the apricots with firm peaches in the same amount. Pecans may be swapped for walnuts if preferred. If you do not have whole milk, use reduced-fat milk, though the crumb will be slightly less tender.
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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