Bakery Spirals with Brown Sugar Butter, Roasted Pumpkin and Sesame Seeds
Soft, fragrant enriched dough spirals filled with brown sugar butter, spiced roasted pumpkin, and a touch of toasted sesame for a delicate and original contrast.
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 (38-43°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, melted (for the dough)
- 180 g roasted pumpkin puree (for the relleno)
- 70 g unsalted butter, softened (for the relleno)
- 85 g brown sugar (for the relleno)
- 4 g ground cinnamon (for the relleno)
- 1 g ground ginger (for the relleno)
- 18 g sesame seeds (lightly tostadas, for the relleno and acabado)
- 80 ml heavy cream (for verter antes of the horneado)
- 60 g powdered sugar (for the glaseado)
- 15 ml whole milk (for the glaseado)
- 5 ml vanilla extract (for the glaseado)
- 1 g pinch of 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. Preheat the oven to 400°F / 200°C. Spread the pumpkin on a baking tray and roast until very tender and lightly caramelized, about 20 to 25 minutes. Blend or mash it into a puree, measure 180 g, and let it cool completely.
- 2
2. In a large bowl, combine the bread flour, granulated sugar, salt, and instant dry yeast.
- 3
3. Add the warm whole milk, egg, and 60 g melted unsalted butter. Mix until a dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- 4
4. Place the dough in a lightly greased bowl, cover, and let it rise in a warm spot until nearly doubled, 60 to 70 minutes.
- 5
5. While the dough rises, make the filling by mixing the roasted pumpkin puree, 70 g softened unsalted butter, brown sugar, ground cinnamon, ground ginger, and 1 tablespoon sesame seeds.
- 6
6. Grease a roughly 9 x 13-inch baking dish. Once the dough has risen, punch it down and roll it out on a lightly floured surface into a rectangle about 12 x 16 inches.
- 7
7. Spread the pumpkin filling evenly over the dough, leaving a 1 cm / 1/2-inch border clear along one long side.
- 8
8. Roll the dough up tightly from the opposite long side toward the clean border to form a log. Seal the edge and cut into 8 even spirals.
- 9
9. Arrange the spirals in the prepared dish with a little space between them. Cover and let rise again for 20 to 25 minutes.
- 10
10. Lower the oven temperature to 350°F / 175°C. Pour the heavy cream around and over the spirals. Sprinkle with the remaining 1 tablespoon sesame seeds.
- 11
11. Bake for 25 to 30 minutes at 350°F / 175°C, until the spirals are golden and baked through in the center.
- 12
12. While they bake, whisk together the powdered sugar, 15 ml whole milk, vanilla extract, and pinch of salt until smooth.
- 13
13. Let the spirals rest for 10 minutes after baking, then drizzle the glaze over the top before serving.
Chef tips
For a softer crumb, avoid adding extra flour beyond what is needed for rolling. If the pumpkin puree is very wet, cook it in a skillet for 2 to 3 minutes to dry it slightly before making the filling.
Substitutions
You can swap the pumpkin for roasted sweet potato and use plant-based milk and vegan butter, though that will change the dietary tag and final result. Cinnamon can be replaced with pumpkin pie spice.
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
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
