Bakery Spirals with Maple Butter, Toasted Apple and Pumpkin Seeds
Soft, golden bakery-style spirals made with enriched dough and filled with maple butter, toasted diced apple, and crunchy pumpkin seeds. They balance warm sweetness, toasted notes, and a tender texture, perfect for a bakery display or a special breakfast.
Ingredients
- 420 g bread flour (for the dough)
- 55 g sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (1 sobre)
- 180 ml warm whole milk (38°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, melted (for the dough)
- 80 g unsalted butter, softened (for the relleno)
- 45 ml maple syrup (for the relleno)
- 4 g ground cinnamon (for the relleno)
- 180 g red or gala apple (diced small)
- 45 g pumpkin seeds (lightly tostadas)
- 50 g brown sugar (for the relleno)
- 30 ml heavy cream (for brush antes of hornear)
- 90 g powdered sugar (for the glaseado)
- 22 ml whole milk (for the glaseado)
- 5 ml vanilla extract (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, mix the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, egg, and melted unsalted butter. 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 for 60 minutes, or until nearly doubled in size.
- 4
4. Meanwhile, make the filling by mixing the softened unsalted butter with the maple syrup, ground cinnamon, and brown sugar until spreadable.
- 5
5. Place the diced apple in a dry skillet or on a tray and toast lightly for 4 to 5 minutes over medium heat, or bake at 375°F / 190°C for 8 minutes, until some moisture is removed. Let cool.
- 6
6. Lightly toast the pumpkin seeds in a skillet for 2 to 3 minutes over medium heat if they are not already toasted. Let cool.
- 7
7. Roll out the dough on a lightly floured surface into a rectangle about 12 x 16 inches.
- 8
8. Spread the maple butter mixture over the dough. Evenly scatter the toasted apple and pumpkin seeds on top.
- 9
9. Roll the dough up from the long side into a tight log. Cut into 10 equal spirals and place them in a greased or lined baking pan.
- 10
10. Cover the spirals and let rest for 20 minutes while preheating the oven to 350°F / 175°C.
- 11
11. Brush the tops with heavy cream and bake for 22 to 25 minutes at 350°F / 175°C, until golden and baked through in the center.
- 12
12. Mix the powdered sugar with the whole milk and vanilla extract to make a smooth glaze.
- 13
13. Let the spirals cool for 10 minutes, then drizzle the glaze over the top before serving.
Chef tips
For a softer crumb, avoid adding extra flour during kneading beyond the minimum needed. If you want a more caramelized finish, let the baked spirals rest in the pan for 2 extra minutes before glazing.
Substitutions
You can use firm pear instead of apple, or toasted cashews instead of pumpkin seeds if you do not need to avoid tree nuts. Maple syrup can be replaced with honey, though the flavor profile will change.
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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