Bakery Spirals with Cocoa Butter, Caramelized Banana, and Toasted Coconut
Soft, aromatic enriched dough spirals filled with spiced cocoa butter, caramelized banana, and toasted coconut. Baked until golden and finished with a light vanilla glaze, they deliver a warm, original flavor profile ideal for a bakery case or special brunch.
Ingredients
- 420 g bread flour (for the dough)
- 55 g sugar (for the dough)
- 6 g fine salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm milk (approx. a 100°F/38°C)
- 1 unit large egg (for the dough)
- 60 g unsalted butter, melted (for the dough)
- 5 ml vanilla extract (for the dough)
- 70 g unsalted butter, softened (for the relleno)
- 80 g brown sugar (for the relleno)
- 18 g cocoa powder (without sugar)
- 4 g ground cinnamon (for the relleno)
- 1 g ground cardamom (for the relleno)
- 2 units ripe but firm bananas (cut en cubitos small)
- 15 g unsalted butter (for caramelizar the plátano)
- 35 g shredded coconut (for tostar)
- 12 g sugar (for caramelizar the plátano)
- 90 g powdered sugar (for the glaseado)
- 22 ml milk (for the glaseado)
- 2 ml vanilla extract (for the glaseado)
- 1 g fine 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, fine salt, and instant dry yeast to start the dough.
- 2
2. Add the warm milk, large egg, melted unsalted butter, and vanilla extract. Mix until a dough forms.
- 3
3. Knead for 8 to 10 minutes, by hand or with a mixer fitted with a dough hook, until the dough is smooth and elastic. Place it 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, toast the shredded coconut in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly, until golden and fragrant. Remove and set aside.
- 5
5. In the same skillet, melt 15 g (1 tbsp) unsalted butter over medium heat. Add the diced bananas and 12 g (1 tbsp) sugar. Cook for 2 to 4 minutes until the banana is lightly caramelized but still holds its shape. Let cool.
- 6
6. Prepare the filling by mixing the softened unsalted butter with the brown sugar, cocoa powder, ground cinnamon, and ground cardamom until it forms a spreadable paste.
- 7
7. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 35 x 28 cm (14 x 11 inches).
- 8
8. Spread the cocoa butter filling all over the dough. Evenly scatter the cooled caramelized banana and toasted coconut on top.
- 9
9. Roll the dough up from the long side into a tight log. Cut into 8 equal pieces and place them in a greased baking pan, leaving a little space between each spiral.
- 10
10. Cover the pan and let the spirals rest for 20 minutes while you preheat the oven to 350°F and 175°C.
- 11
11. Bake for 26 to 30 minutes at 350°F and 175°C, until the spirals are well risen and golden.
- 12
12. While they bake, whisk together the powdered sugar, milk, vanilla extract, and fine salt for the glaze until smooth and pourable.
- 13
13. Let the spirals cool for 10 minutes after removing them from the oven. Then drizzle the glaze over the top and serve warm or at room temperature.
Chef tips
For a cleaner roll, cool the caramelized banana completely before placing it over the dough. If your kitchen is very warm, chill the log for 10 minutes before slicing for more defined spirals.
Substitutions
You can replace the cardamom with a pinch of nutmeg. The shredded coconut can be swapped for lightly crushed thin coconut flakes. The milk in the glaze can be replaced with light cream for a richer finish.
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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