Bakery Spiral with Sweet Miso Butter, Apricot and Cashew
A soft, aromatic bakery pastry made with enriched dough, rolled with sweet miso butter, chopped dried apricots, and toasted cashews. The result is a tender spiral with lightly caramelized edges and an original balance of sweet, savory, and nutty notes.
Ingredients
- 500 g bread flour (for the dough)
- 60 g 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 50 g large egg (for the dough)
- 70 g unsalted butter, softened (for the dough)
- 90 g unsalted butter, softened (for the relleno)
- 35 g white miso (for the relleno)
- 80 g brown sugar (for the relleno)
- 3 g ground cinnamon (for the relleno)
- 120 g chopped dried apricots (for the relleno)
- 90 g toasted chopped cashews (for the relleno)
- 1 50 g beaten egg (for brush)
- 30 ml heavy cream (for brush, mezclada with the huevo)
- 90 g powdered sugar (for the glaseado)
- 22 ml whole milk (for the glaseado)
- 5 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. In a large bowl, combine the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, 1 large egg, and 70 g softened unsalted butter. Knead for 10 to 12 minutes until the dough is smooth, elastic, and slightly glossy.
- 3
3. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes in a warm spot until nearly doubled in size.
- 4
4. While the dough rises, make the filling by mixing 90 g softened unsalted butter, white miso, brown sugar, and ground cinnamon into a smooth paste. Fold in the chopped dried apricots and toasted chopped cashews.
- 5
5. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 14 x 18 inches.
- 6
6. Spread the sweet miso butter, apricot, and cashew filling evenly over the dough, leaving a 1 cm / 1/2 inch border on one long side.
- 7
7. Roll the dough up tightly from the long side to form a log. Cut into 10 equal pieces and place them in a greased pan or on a baking tray, leaving some space between them.
- 8
8. Cover the spirals and let them proof for 25 minutes more, until puffy. Meanwhile, preheat the oven to 350°F / 175°C.
- 9
9. Mix the beaten egg with the heavy cream and gently brush the tops of each spiral.
- 10
10. Bake at 350°F / 175°C for 22 to 25 minutes, until the spirals are golden and baked through in the center.
- 11
11. Remove from the oven and cool for 10 minutes. Meanwhile, whisk together the powdered sugar, 22 ml whole milk, vanilla extract, and 1 pinch salt until smooth.
- 12
12. Drizzle the glaze over the warm spirals and serve.
Chef tips
For deeper flavor, lightly toast the cashews before chopping them. If the dough feels too soft, chill it for 10 minutes before slicing for cleaner spirals.
Substitutions
You can replace the cashews with almonds or pecans, and the dried apricots with dried peaches. If white miso is unavailable, use a smaller amount of yellow miso to keep the flavor balanced.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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
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