Brown Butter, Red Grape and Lavender Swirls
Tender, aromatic bakery swirls made with an enriched dough, filled with brown butter, reduced red grapes, and a delicate touch of culinary lavender. The result is a soft, fragrant, original pastry perfect for breakfast or an afternoon treat.
Ingredients
- 420 g bread flour (for the dough)
- 55 g sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (100-110°F)
- 1 unit egg (for the dough)
- 70 g unsalted butter (blanda, for the dough)
- 80 g unsalted butter (for dorar and usar en the relleno)
- 220 g seedless red grapes (cut por the mitad)
- 70 g brown sugar (for the relleno)
- 2 g dried culinary lavender (usar with moderation)
- 2 g lemon zest (for the relleno)
- 2 g ground cinnamon (for the relleno)
- 8 g cornstarch (for espesar the fruta)
- 15 ml water (for mezclar with the maicena)
- 1 unit egg (for barniz)
- 60 g powdered sugar (for the glaseado)
- 15 ml lemon juice (for the glaseado)
- 10 ml whole milk (for ajustar 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 egg, and 70 g unsalted softened butter. Knead for 8 to 10 minutes until the dough is smooth and elastic.
- 3
3. Shape into a ball, place the dough in a lightly greased bowl, cover, and let rise for 75 minutes, or until nearly doubled in size, in a warm spot.
- 4
4. Meanwhile, make the filling. Place 80 g unsalted butter in a small saucepan and cook over medium heat until it turns hazelnut-brown and smells nutty, 4 to 6 minutes. Remove from the heat and let it cool slightly.
- 5
5. In another saucepan, cook the seedless red grapes with the brown sugar, dried culinary lavender, lemon zest, and ground cinnamon for 5 to 7 minutes, stirring, until the fruit releases its juices and softens.
- 6
6. Mix the cornstarch with the water until dissolved. Add it to the cooked grapes and cook 1 minute more, until you have a thick compote. Let it cool completely.
- 7
7. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 14 x 11 inches.
- 8
8. Brush the surface with the cooled brown butter. Spread the grape compote evenly over the top.
- 9
9. Roll the dough up from the long side to form a tight log. Cut into 10 equal pieces.
- 10
10. Arrange the swirls in a greased baking pan or tray, leaving some space between them. Cover and let rise for 30 minutes more.
- 11
11. Preheat the oven to 180°C / 350°F.
- 12
12. Beat the remaining egg and gently brush the tops of the swirls.
- 13
13. Bake for 22 to 25 minutes at 180°C / 350°F, until golden and baked through.
- 14
14. Let cool for 10 minutes. Meanwhile, mix the powdered sugar, lemon juice, and 10 ml whole milk until you have a thick but pourable glaze.
- 15
15. Drizzle the warm swirls with the glaze and serve.
Chef tips
Do not use too much lavender: a small amount is enough to perfume the buns without overpowering them. Let the compote cool fully before spreading so the dough does not become too wet.
Substitutions
You can substitute the red grapes with seedless black grapes. Lemon zest can be replaced with orange zest for a sweeter profile. If you do not have culinary lavender, use an extra pinch of cinnamon and omit the lavender.
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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