Toasted Honey Sesame Spirals
Soft, aromatic bakery buns rolled with a light layer of honey, butter, and toasted sesame seeds. They have a tender crumb, a golden exterior, and a balanced sweet-toasty flavor, perfect for breakfast or an afternoon snack.
Ingredients
- 420 g bread flour (for the dough)
- 240 ml warm milk (38-43°C)
- 70 g unsalted butter, melted (divided entre dough and relleno)
- 70 g honey (divided entre dough and relleno)
- 1 unit large egg (at room temperature)
- 7 g instant dry yeast (1 sobre)
- 6 g fine salt
- 35 g sesame seeds (lightly tostadas)
- 25 g brown sugar (for the relleno)
- 5 ml vanilla extract (for the dough)
- 2 g ground cinnamon (for the relleno)
- 20 g unsalted butter, softened (for engrasar and terminar)
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, mix the warm milk, instant dry yeast, 35 g of the honey, the egg, 50 g of the melted unsalted butter, and the vanilla extract until combined.
- 2
2. Add the bread flour and fine salt. Mix until a shaggy dough forms, then knead for 8 to 10 minutes by hand or mixer until the dough is smooth and elastic.
- 3
3. Shape into a ball, place it in a bowl lightly greased with some of the softened unsalted butter, cover, and let it rest in a warm spot for 60 minutes, or until nearly doubled in size.
- 4
4. While the dough rises, lightly toast the sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring, then let them cool.
- 5
5. In a small bowl, combine the brown sugar, ground cinnamon, and toasted sesame seeds.
- 6
6. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 12 x 16 inches.
- 7
7. Spread the surface with the 20 g softened unsalted butter, drizzle or spread the remaining 35 g honey, and evenly sprinkle the brown sugar, cinnamon, and sesame mixture over the top.
- 8
8. Roll up the dough from the long side into a tight log. Cut into 8 equal spirals and place them in a greased pan or baking tray using a little of the softened butter, leaving space between them.
- 9
9. Cover the spirals and let them proof for 20 minutes while preheating the oven to 375°F / 190°C.
- 10
10. Bake for 22 to 25 minutes at 375°F / 190°C, until deeply golden and cooked through.
- 11
11. Once out of the oven, brush the spirals with any remaining melted butter for shine and let them cool for 10 minutes before serving.
Chef tips
If the dough feels too sticky, add only 1 extra tablespoon of flour at a time. For a more pronounced finish, toast a little extra sesame and sprinkle it on top right after baking.
Substitutions
You can replace the honey with maple syrup, though the flavor will be less floral. The milk can be replaced with soy milk for a dairy-free version, but it would still contain gluten, egg, and soy.
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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