Bakery Spirals with Browned Honey Butter, Cranberries, and Rosemary
Soft, aromatic bakery spirals made with an enriched dough, filled with browned honey butter, dried cranberries, and a touch of fresh rosemary. The result is a sweet bakery-style bread with herbal, fruity, and caramelized notes, perfect for breakfast or an afternoon treat.
Ingredients
- 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)
- 240 ml warm whole milk (38-43°C)
- 1 unit egg (for the dough)
- 70 g unsalted butter, softened (for the dough)
- 90 g unsalted butter (for the relleno)
- 45 g honey (for the relleno)
- 55 g brown sugar (for the relleno)
- 6 g fresh rosemary, finely chopped (for the relleno)
- 100 g dried cranberries (chopped groseramente)
- 1 cda lemon zest (for the relleno)
- 1 unit beaten egg (for brush)
- 1 g flaky salt (for terminar, 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, combine the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, 1 egg, and softened unsalted butter. Mix until a dough forms, then knead for 8 to 10 minutes until smooth, elastic, and only slightly tacky.
- 3
3. Place the dough in a lightly greased bowl, cover, and let it rise for 75 to 90 minutes, until nearly doubled in size.
- 4
4. Meanwhile, make the filling: melt the 90 g unsalted butter in a small saucepan over medium heat until lightly browned and nutty-smelling, 3 to 5 minutes. Remove from the heat and stir in the honey, brown sugar, finely chopped fresh rosemary, and lemon zest. Let it cool until spreadable. Fold in the dried cranberries.
- 5
5. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches.
- 6
6. Spread the browned honey butter filling evenly over the dough, leaving a small border around the edges.
- 7
7. Roll up the dough from the long side to form a firm log. Cut into 10 even spirals.
- 8
8. Arrange the spirals in a greased baking pan or tray, leaving some space between them. Cover and let rise for 35 to 45 minutes, until puffy.
- 9
9. Preheat the oven to 350°F / 175°C.
- 10
10. Brush the spirals with the beaten egg and sprinkle with flaky salt if using.
- 11
11. Bake for 22 to 25 minutes at 350°F / 175°C, until golden brown and fully baked.
- 12
12. Let cool for 10 minutes before serving so the filling can settle and the rosemary aroma becomes more pronounced.
Chef tips
For a cleaner roll, chill the filling for 10 to 15 minutes before spreading. If the cranberries are very dry, chop them and mix them thoroughly into the filling for more even distribution.
Substitutions
You can substitute whole milk with 2% milk, though the crumb will be slightly less tender. Fresh rosemary can be replaced with a smaller amount of fresh thyme for a gentler flavor profile.
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
As an Amazon Associate, I earn from qualifying purchases.
Ratings & reviews
Sign in to rate this recipe
Sign in
