Bakery Spirals with Café de Olla Butter, Sautéed Pear, and Crunchy Pepitas

Name: Bakery Spirals with Café de Olla Butter, Sautéed Pear, and Crunchy Pepitas
Prep time: 110 min
Cook time: 30 min
Total time: 140 min
Yield: 10
Cuisine: Fusión mexicana contemporánea
Ingredients: 4 cups bread flour; 1/4 cup + 1 tbsp sugar; 1 1/4 tsp salt; 2 1/4 tsp instant dry yeast; 1 tsp ground cinnamon; 1 cup warm whole milk; 1 large large egg; 5 tbsp unsalted butter, softened; 7 tbsp unsalted butter, softened; 1/2 cup grated piloncillo or dark brown sugar; 2 tsp instant espresso powder; 1 1/2 tsp ground cinnamon; 1 tsp vanilla extract; 2 cups firm pears, small diced; 1 tbsp unsalted butter; 2 tbsp brown sugar; 2 tsp lemon juice; 1/3 cup pumpkin seeds (pepitas); 1 large beaten egg; 2/3 cup powdered sugar; 1 tbsp + 1 tsp whole milk; 3/4 tsp instant espresso powder; 1/4 tsp ground cinnamon

Soft, aromatic bakery spirals made with enriched dough, filled with a café de olla–inspired butter scented with cinnamon and piloncillo, layered with sautéed pear and finished with crunchy toasted pepitas. An original pastry that is fragrant and balanced.

110 minPrep

30 minCook

140 minTotal

10Servings

Vegetarian

Ingredients

Adjust servings

500 g bread flour (for the dough)
60 g sugar (for the dough)
8 g salt (for the dough)
7 g instant dry yeast (for the dough)
3 g ground cinnamon (for the dough)
240 ml warm whole milk (38-43°C)
1 50 g large egg (for the dough)
70 g unsalted butter, softened (for the dough)
100 g unsalted butter, softened (for the relleno)
90 g grated piloncillo or dark brown sugar (for the relleno)
6 g instant espresso powder (for the relleno)
4 g ground cinnamon (for the relleno)
5 ml vanilla extract (for the relleno)
300 g firm pears, small diced (approx. 2 peras medium)
15 g unsalted butter (for saltear the pera)
25 g brown sugar (for the pera)
10 ml lemon juice (for the pera)
50 g pumpkin seeds (pepitas) (tostadas lightly)
1 50 g beaten egg (for brush)
80 g powdered sugar (for the glaseado)
20 ml whole milk (for the glaseado)
2 g instant espresso powder (for the glaseado)
1 g ground cinnamon (for the glaseado)

Nutrition facts

per serving

438 kcal

Calories

8.4 g

Protein

58.7 g

Carbs

19.1 g

Fat

2.8 g

Fiber

55.9 g

Net carbs

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

GlutenDairyEggs

Instructions

1
1. In a large bowl, mix the bread flour, sugar, salt, instant dry yeast, and 1 teaspoon ground cinnamon.
2
2. Add the warm whole milk and 1 large egg. Mix until a shaggy dough forms. Gradually incorporate the 70 g softened unsalted butter and knead for 10 to 12 minutes, until the dough is smooth, elastic, and slightly glossy.
3
3. Shape into a ball, place in a lightly greased bowl, cover, and let rise in a warm spot for 60 minutes, or until nearly doubled in size.
4
4. While the dough rises, prepare the pear filling. Melt 15 g butter in a skillet over medium heat. Add the diced pears, 25 g brown sugar, and lemon juice. Cook for 4 to 6 minutes until the pears are tender but not falling apart. Let cool completely.
5
5. Lightly toast the pepitas in a dry skillet over medium heat for 2 to 3 minutes, stirring constantly. Remove and let cool.
6
6. For the filling, mix 100 g softened unsalted butter with the grated piloncillo, 6 g instant espresso powder, 1 1/2 teaspoons ground cinnamon, and the vanilla extract until spreadable.
7
7. Grease a 9 x 13 inch (about 23 x 33 cm) baking pan. If preferred, line it with baking paper as well.
8
8. Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches (40 x 30 cm).
9
9. Spread the café de olla butter mixture evenly over the dough. Scatter the cooled sautéed pears over the top, then sprinkle with the toasted pepitas.
10
10. Roll the dough up tightly from the long side to form a log. Cut into 10 even spirals and place them in the pan with a little space between each one.
11
11. Cover the pan and let the spirals proof for 25 to 30 minutes, until visibly puffy.
12
12. Preheat the oven to 350°F (175°C). Gently brush the spirals with the beaten egg.
13
13. Bake at 350°F (175°C) for 24 to 28 minutes, until well puffed and golden on top. If they brown too quickly, loosely tent with foil during the last minutes.
14
14. Make the glaze by mixing the powdered sugar, 20 ml whole milk, 2 g instant espresso powder, and 1/4 teaspoon ground cinnamon until smooth and pourable.
15
15. Let the spirals cool in the pan for 10 minutes, then drizzle the glaze over them while still warm. Serve warm or at room temperature.

Chef tips

For clearly defined layers, make sure the pear filling is cool and not too wet before spreading it over the dough. If your kitchen is cold, let the dough rise inside a switched-off oven with a cup of hot water placed beside it.

Substitutions

You can swap the pepitas for walnuts or almonds if you want a toastier profile, though that would add tree nuts as an allergen. Piloncillo can be replaced with dark brown sugar. Pears can be replaced with firm apples, cooked the same way.

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 image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Illustrative image
Cosori 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
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Illustrative image
T-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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