Bakery Spiral with Masala Chai Butter, Roasted Apple and Candied Walnuts

Name: Bakery Spiral with Masala Chai Butter, Roasted Apple and Candied Walnuts
Prep time: 90 min
Cook time: 30 min
Total time: 120 min
Yield: 10
Cuisine: Fusión contemporánea
Ingredients: 4 cups bread flour; 5 tbsp granulated sugar; 1 1/4 tsp salt; 2 1/4 tsp instant dry yeast; 1 cup warm whole milk; 1 large egg; 4 tbsp unsalted butter, melted; 1 tsp vanilla extract; 6 tbsp unsalted butter, softened; 1/3 cup brown sugar; 1 1/2 tsp ground cinnamon; 3/4 tsp ground ginger; 1/2 tsp ground cardamom; 1/4 tsp ground cloves; 2 cups red apples; 1 tbsp unsalted butter; 3/4 cup walnuts; 2 tbsp granulated sugar; 1 tbsp water; 3/4 cup powdered sugar; 1 tbsp whole milk; 1/2 tsp vanilla extract

A soft, aromatic bakery pastry made with enriched dough, filled with spiced chai butter, roasted diced apple, and candied walnuts. Finished with a light vanilla glaze for a delicate glossy touch.

90 minPrep

30 minCook

120 minTotal

10Servings

Vegetarian

Ingredients

Adjust servings

500 g bread flour (for the dough)
60 g granulated sugar (for the dough)
8 g salt (for the dough)
7 g instant dry yeast (for the dough)
240 ml warm whole milk (38-43°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)
80 g brown sugar (for the relleno)
4 g ground cinnamon (for the relleno)
2 g ground ginger (for the relleno)
1 g ground cardamom (for the relleno)
0.5 g ground cloves (for the relleno)
250 g red apples (peladas and diced small)
15 g unsalted butter (for rostizar the manzana)
90 g walnuts (troceadas)
25 g granulated sugar (for caramelizar the nueces)
15 ml water (for caramelizar the nueces)
90 g powdered sugar (for the glaseado)
15 ml whole milk (for the glaseado)
2.5 ml vanilla extract (for the glaseado)

Nutrition facts

per serving

365 kcal

Calories

6.8 g

Protein

46.2 g

Carbs

17.4 g

Fat

2.3 g

Fiber

43.9 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 Nuts

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, melted unsalted butter, and vanilla extract. Mix until a dough forms, then knead for 8 to 10 minutes until smooth and elastic.
3
3. Place the dough in a lightly greased bowl, cover, and let it rise for 45 minutes in a warm spot until noticeably puffed.
4
4. While the dough rises, preheat the oven to 375°F / 190°C for the fruit and nuts. Toss the diced red apples with 15 g butter and place them on a tray. Roast for 12 minutes at 375°F / 190°C until tender but not mushy. Let cool.
5
5. For the candied walnuts, place the walnuts, 25 g granulated sugar, and water in a skillet over medium heat. Cook for 3 to 5 minutes, stirring constantly, until the sugar coats and crystallizes around the walnuts. Remove from the heat and cool completely.
6
6. In a small bowl, mix the softened unsalted butter with the brown sugar, ground cinnamon, ground ginger, ground cardamom, and ground cloves until spreadable.
7
7. Lower the oven temperature to 350°F / 175°C for the final bake. Lightly grease a round pan or baking tray.
8
8. Roll the dough out on a lightly floured surface into a rectangle about 16 x 12 inches. Spread the masala chai butter evenly over the surface.
9
9. Scatter the cooled roasted apples and chopped candied walnuts over the top, distributing the filling evenly.
10
10. Roll the dough up from the long side into a tight log. Cut into 10 equal pieces and place them cut-side up in the pan or on the tray, leaving a little space between each piece.
11
11. Cover the spirals and let them rest for 15 minutes while they puff slightly.
12
12. Bake for 18 minutes at 350°F / 175°C, or until the spirals are golden and cooked through in the center.
13
13. For the glaze, whisk the powdered sugar with the whole milk and vanilla extract until smooth and pourable.
14
14. Let the spirals rest for 10 minutes out of the oven, then drizzle the glaze on top. Serve warm or at room temperature.

Chef tips

For cleaner layers, chill the rolled log for 10 minutes before slicing. Use firm apples so the filling does not make the dough too wet.

Substitutions

You can swap the walnuts for pecans if desired, though the flavor profile will change. Whole milk may be replaced with reduced-fat milk, but the dough will be slightly less rich.

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
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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Illustrative image
Victorinox 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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