Bakery Spirals with Barley Butter, Caramelized Pear, and Mild Blue Cheese
Soft, aromatic enriched dough spirals filled with malty barley butter, caramelized pear, and mild blue cheese. The result is an original bakery bun with a balance of sweetness, toasted notes, and an elegant savory touch.
Ingredients
- 420 g bread flour (for the dough)
- 45 g sugar (for the dough)
- 7 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm whole milk (approx. a 100°F/38°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 5 ml vanilla extract (for the dough)
- 70 g unsalted butter (for the relleno)
- 20 g barley flour (for tostar and mezclar en the relleno)
- 35 g brown sugar (for the relleno)
- 2 g ground cinnamon (for the relleno)
- 220 g ripe but firm pears, small dice (approx. 2 peras)
- 10 ml lemon juice (for the peras)
- 80 g mild blue cheese, crumbled (for the relleno)
- 1 unit beaten egg (for brush)
- 60 g powdered sugar (for the glaseado optional)
- 15 ml whole milk (for the glaseado optional)
- 2 ml vanilla (for the glaseado optional)
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 bread flour, sugar, salt, and instant dry yeast. Add the warm whole milk, 1 egg, softened butter, and vanilla extract. Knead for 10 to 12 minutes by hand or mixer until the dough is smooth, elastic, and slightly tacky.
- 2
2. 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.
- 3
3. While the dough rises, make the filling. Melt 70 g butter in a small skillet over medium heat. Add the barley flour and cook for 1 to 2 minutes, stirring, until it smells toasted and turns golden beige. Stir in the brown sugar and cinnamon, mix well, and remove from the heat. Let it cool until spreadable.
- 4
4. In another skillet, cook the pears with the lemon juice over medium heat for 4 to 6 minutes, stirring, until tender and lightly caramelized but not falling apart. Transfer to a plate and cool completely.
- 5
5. Grease a rectangular baking pan or baking tray. If using a tray, you may also line it with parchment paper.
- 6
6. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches / 40 x 30 cm. Spread the barley butter evenly over the surface, leaving a 1 cm / 1/2 inch border on one long side.
- 7
7. Scatter the cooled caramelized pears over the barley butter, then distribute the crumbled mild blue cheese evenly on top.
- 8
8. Roll the dough up from the long side opposite the clean border to form a tight log. Pinch the seam to seal. Cut the log into 10 equal pieces.
- 9
9. Arrange the spirals in the pan or on the tray, leaving a little space between them. Cover and let rise for 35 to 45 minutes, until puffy and airy.
- 10
10. Preheat the oven to 350°F and 175°C. Gently brush the spirals with the beaten egg.
- 11
11. Bake for 24 to 30 minutes at 350°F and 175°C, until golden and baked through in the center. If they brown too quickly, loosely cover with foil during the final minutes.
- 12
12. For the optional glaze, whisk the powdered sugar with 15 ml whole milk and the vanilla until fluid. Let the spirals cool for 10 minutes, then drizzle the glaze in thin lines over the warm tops.
- 13
13. Serve warm or at room temperature. Each serving should include dough, pear filling, blue cheese, and, if using, a little glaze.
Chef tips
Use a mild, creamy blue cheese so it complements the pears without overpowering them. Cool the pears completely before rolling to keep the dough from getting soggy. For a slightly crisper finish, bake the spirals on a tray instead of in a tight pan.
Substitutions
You can replace the barley flour with 15 g toasted milk powder plus 5 g all-purpose flour if barley flour is unavailable, though the flavor will be less malty. Mild blue cheese can be swapped for sweet gorgonzola or mild feta for a gentler version. Pear can be replaced with firm yellow apple.
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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