Bakery Swirls with Coconut Butter, Caramelized Pineapple and Lime
Soft, aromatic enriched dough swirls filled with coconut butter, caramelized pineapple, and lime zest. They have a juicy center, golden edges, and a light lime glaze for a fresh tropical finish.
Ingredients
- 500 g bread flour (for the dough)
- 70 g sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 240 ml warm milk (approx. a 100°F/38°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, melted (for the dough)
- 5 ml vanilla extract (for the dough)
- 250 g fresh pineapple, small diced (for the relleno)
- 50 g brown sugar (for caramelizar the piña)
- 15 g unsalted butter (for caramelizar the piña)
- 15 ml lime juice (for the relleno)
- 40 g toasted shredded coconut (for the relleno)
- 80 g unsalted butter, softened (for untar)
- 2 cditas lime zest (divided entre relleno and glaseado)
- 30 g sugar (for mezclar with the mantequilla of the relleno)
- 90 g cream cheese (for the glaseado)
- 90 g powdered sugar (for the glaseado)
- 15 ml milk (for ajustar the glaseado)
- 10 ml lime juice (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, salt, and instant dry yeast.
- 2
2. Add the warm milk, egg, melted butter, and vanilla extract. Mix until a dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- 3
3. Place the dough in a lightly greased bowl, cover, and let rise in a warm spot for 60 minutes, or until nearly doubled.
- 4
4. Meanwhile, make the filling. In a skillet over medium heat, melt 15 g (1 tbsp) unsalted butter. Add the fresh pineapple and brown sugar, and cook for 6 to 8 minutes until the pineapple is golden and most of the liquid has evaporated. Stir in 15 ml (1 tbsp) lime juice, cook 1 minute more, and let cool completely.
- 5
5. In a small bowl, mix the softened butter with 30 g (2 1/2 tbsp) sugar and 1 teaspoon lime zest until spreadable.
- 6
6. Preheat the oven to 350°F and 175°C. Grease or line a 23 x 33 cm (9 x 13 in) baking pan.
- 7
7. Roll the dough on a lightly floured surface into a rectangle about 40 x 30 cm (16 x 12 in). Spread the lime butter mixture evenly over the surface.
- 8
8. Scatter the cooled caramelized pineapple and toasted shredded coconut evenly over the dough.
- 9
9. Roll the dough up tightly from the long side into a log. Cut into 12 equal swirls and place them in the prepared pan.
- 10
10. Cover the pan and let the swirls proof for 25 to 30 minutes, until puffy.
- 11
11. Bake for 22 to 26 minutes at 350°F and 175°C, until golden on top and fully baked in the center.
- 12
12. While they bake, beat the cream cheese with the powdered sugar, milk, 10 ml (2 tsp) lime juice, and the remaining teaspoon of lime zest until smooth for the glaze.
- 13
13. Let the swirls cool for 10 minutes, then spread the glaze over the top and serve warm.
Chef tips
For a neater filling, cool the pineapple completely before adding it to the dough. If you want a shinier finish, add a little more milk to the glaze to make it looser.
Substitutions
You can substitute fresh pineapple with well-drained canned pineapple. Toasted shredded coconut can be replaced with coconut flakes. If you prefer less acidity, use regular lemon instead of lime.
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 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
Illustrative imageVictorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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