Salted Butter Swirls with Apricot, Poppy Seed, and Lemon
Soft, aromatic sweet buns made with an enriched dough, rolled with salted butter, apricot jam, lemon zest, and poppy seeds. They are baked until golden and finished with a light citrus glaze.
Ingredients
- 420 g bread flour (for the dough)
- 55 g granulated sugar (for the dough)
- 5 g fine salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (38-43°C)
- 1 unit large egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 5 ml vanilla extract (for the dough)
- 70 g salted butter, softened (for the relleno)
- 160 g apricot jam (for the relleno)
- 8 g lemon zest (divided entre relleno and glaseado)
- 18 g poppy seeds (for the relleno)
- 35 g light brown sugar (for the relleno)
- 90 g powdered sugar (for the glaseado)
- 22 ml lemon juice (for the glaseado)
- 15 ml whole milk (for the glaseado, ajustar si hace falta)
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, fine salt, and instant dry yeast.
- 2
2. Add the warm whole milk, large egg, softened unsalted butter, and vanilla extract. Mix until a shaggy dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- 3
3. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 75 to 90 minutes in a warm spot until nearly doubled in size.
- 4
4. Meanwhile, make the filling by mixing the softened salted butter with the apricot jam, half of the lemon zest, poppy seeds, and light brown sugar until spreadable.
- 5
5. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 16 x 11 inches. Spread the filling evenly, leaving a 1/2-inch border.
- 6
6. Roll the dough up from the long side into a tight log. Cut into 10 equal pieces and place them in a greased or lined baking dish, leaving a little space between them.
- 7
7. Cover the swirls and let them rise again for 30 to 40 minutes until puffy. Meanwhile, preheat the oven to 350°F / 175°C.
- 8
8. Bake for 22 to 25 minutes at 350°F / 175°C until the swirls are golden and baked through in the center.
- 9
9. While they bake, whisk together the powdered sugar, lemon juice, whole milk, and remaining lemon zest to make a smooth, pourable glaze.
- 10
10. Let the swirls rest for 10 minutes after baking, then spoon the glaze over the top. Serve warm or at room temperature.
Chef tips
If the jam is very thick, warm it briefly and stir before spreading. For cleaner slices, chill the filled log for 10 minutes before cutting.
Substitutions
You can replace the apricot jam with peach jam. Whole milk may be swapped for reduced-fat milk, though 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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