Bakery Spiral with Browned Honey Butter, Spiced Carrot and Walnut
A soft, aromatic bakery pastry shaped into a spiral and filled with browned honey butter, finely grated carrot cooked with warm spices, and walnuts. It is finished with a light vanilla glaze for a delicate glossy finish.
Ingredients
- 420 g bread flour (for the dough)
- 45 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)
- 60 g unsalted butter, softened (for the dough)
- 70 g unsalted butter (for the relleno)
- 45 g honey (for dorar with the mantequilla of the relleno)
- 160 g finely grated carrot (for the relleno)
- 55 g brown sugar (for the relleno)
- 4 g ground cinnamon (for the relleno)
- 1 g ground ginger (for the relleno)
- 0.5 g ground nutmeg (for the relleno)
- 70 g chopped walnuts (lightly tostadas)
- 5 ml vanilla extract (divided entre relleno and glaseado)
- 15 ml water (for ajustar the relleno si es necesario)
- 90 g powdered sugar (for the glaseado)
- 22 ml whole milk (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, granulated sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, egg, and softened unsalted butter. Mix until a dough forms, then knead for 8 to 10 minutes until smooth, elastic, and only slightly tacky.
- 3
3. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 60 to 70 minutes, or until nearly doubled in size.
- 4
4. Meanwhile, make the filling. In a skillet over medium heat, melt the 70 g butter. Cook until it turns nutty and lightly browned, 2 to 3 minutes. Add the honey and stir for 30 seconds.
- 5
5. Add the finely grated carrot, brown sugar, ground cinnamon, ground ginger, ground nutmeg, and half of the vanilla extract. Cook for 3 to 4 minutes, stirring, until thickened. If it seems too dry, add the water. Remove from the heat, stir in the chopped walnuts, and let cool completely.
- 6
6. Lightly grease a 22 cm (9 in) round pan.
- 7
7. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 40 x 28 cm (16 x 11 in). Spread the cooled filling evenly, leaving a 1 cm (1/2 in) border all around.
- 8
8. Roll up the dough from the long side into a tight log. Cut the log in half lengthwise to expose the layers. Gently twist the two strands together with the filling facing up, then coil the braid into a spiral shape.
- 9
9. Place the spiral in the pan, cover, and let proof for 25 to 30 minutes until puffy.
- 10
10. Preheat the oven to 350°F (175°C).
- 11
11. Bake for 28 to 30 minutes at 350°F (175°C), until deeply golden on top and baked through in the center. If it browns too quickly, loosely cover with foil during the last 8 minutes.
- 12
12. While it bakes, whisk together the powdered sugar, whole milk, fine salt, and remaining vanilla extract until smooth and pourable.
- 13
13. Let the spiral cool in the pan for 10 minutes. Unmold or leave in the pan, then drizzle with the glaze while still warm.
- 14
14. Wait at least 15 minutes before slicing so the filling can set and the crumb can finish stabilizing.
Chef tips
Finely grating the carrot prevents wet pockets in the filling. For a crunchier texture, toast the walnuts for 5 minutes at 325°F (165°C) before adding them.
Substitutions
You can substitute pecans for the walnuts if you like, though the flavor profile will change. Whole milk can 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 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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