Bakery Spirals with Maple Butter, Spiced Pumpkin and Crunchy Sunflower Seeds
Soft, fragrant bakery spirals made with enriched dough, filled with maple butter, spiced pumpkin purée, and toasted sunflower seeds for a crunchy contrast. An original bakery creation that feels warm and comforting.
Ingredients
- 420 g bread flour (for the dough)
- 45 g sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm whole milk (a unos 100°F/38°C)
- 1 50 g egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 5 ml vanilla extract (for the dough)
- 220 g pumpkin purée (for the relleno)
- 70 g unsalted butter, softened (for the relleno)
- 45 ml maple syrup (for the relleno)
- 70 g brown sugar (for the relleno)
- 4 g ground cinnamon (for the relleno)
- 2 g ground ginger (for the relleno)
- 1 g ground nutmeg (for the relleno)
- 55 g sunflower seeds (lightly tostadas)
- 1 50 g egg (beaten for brush)
- 80 g powdered sugar (for the glaseado)
- 15 ml maple syrup (for the glaseado)
- 15 ml whole milk (for the glaseado)
- 1 g 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, mix the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, 1 egg, the softened unsalted butter, and vanilla extract. Mix until a dough forms.
- 3
3. Knead for 8 to 10 minutes until the dough is smooth, elastic, and slightly soft. If needed, adjust with an extra tablespoon of flour, but avoid making it stiff.
- 4
4. 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.
- 5
5. Meanwhile, make the filling by mixing the pumpkin purée, 70 g softened unsalted butter, 45 ml maple syrup, brown sugar, ground cinnamon, ground ginger, and ground nutmeg into a spreadable paste.
- 6
6. Toast the sunflower seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until fragrant. Let cool.
- 7
7. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches.
- 8
8. Spread the pumpkin filling evenly over the dough, leaving a 1/2-inch border. Sprinkle the toasted sunflower seeds over the top.
- 9
9. Roll the dough up from the long side to form a firm log. Cut into 10 even spirals.
- 10
10. Arrange the spirals in a greased baking pan or tray, leaving some space between them. Cover and let rise for 30 minutes more, until puffy.
- 11
11. Preheat the oven to 350°F / 175°C.
- 12
12. Brush the spirals with the beaten egg and bake for 25 to 30 minutes at 350°F / 175°C, until golden and baked through in the center.
- 13
13. Remove from the oven and let cool for 10 minutes.
- 14
14. For the glaze, mix the powdered sugar, 15 ml maple syrup, 15 ml whole milk, and 1 pinch of salt until smooth and thick yet pourable.
- 15
15. Drizzle the warm spirals with the maple glaze and serve.
Chef tips
For a cleaner roll, chill the pumpkin filling for 10 minutes if it feels too soft. For extra texture, reserve a tablespoon of sunflower seeds to sprinkle on top after glazing.
Substitutions
You can replace the sunflower seeds with toasted pumpkin seeds for a deeper flavor. Maple syrup can be swapped for 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 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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