Bakery Spirals with Burnt Orange Butter, Cranberries, and Poppy Seeds
Soft, fragrant bakery spirals made with an enriched dough, filled with lightly caramelized orange butter, dried cranberries, and poppy seeds. Baked until golden and finished with a delicate citrus glaze.
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 (for the dough)
- 180 ml warm whole milk (a unos 100°F/38°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 90 g unsalted butter (for the relleno)
- 70 g brown sugar (for the relleno)
- 2 cda orange zest (divided entre relleno and glaseado)
- 45 ml orange juice (divided entre relleno and glaseado)
- 18 g poppy seeds (for the relleno)
- 90 g dried cranberries (chopped gruesos)
- 2 g ground cinnamon (for the relleno)
- 80 g powdered sugar (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
In a large bowl, mix the bread flour, sugar, salt, and instant dry yeast.
- 2
Add the warm whole milk and egg. Mix until a shaggy dough forms.
- 3
Incorporate the 60 g softened unsalted butter and knead for 8 to 10 minutes, until the dough is smooth and elastic.
- 4
Place the dough in a lightly greased bowl, cover, and let rise for 60 to 75 minutes, or until nearly doubled in size.
- 5
Meanwhile, make the filling. In a small saucepan, melt the 90 g unsalted butter over medium heat until lightly nutty in color. Add the brown sugar, 1 1/2 tablespoons orange zest, 1 tablespoon orange juice, and the ground cinnamon. Cook for 1 minute, stir well, and let cool until spreadable.
- 6
Roughly chop the dried cranberries and mix them with the poppy seeds in a small bowl.
- 7
Punch down the dough and roll it out on a lightly floured surface into a rectangle about 12 x 16 inches.
- 8
Spread the orange butter filling over the dough, leaving a 1/2-inch border. Scatter the dried cranberry and poppy seed mixture on top.
- 9
Roll the dough up from the long side into a tight log. Cut into 10 equal spirals.
- 10
Arrange the spirals in a greased or parchment-lined baking pan, leaving space between them. Cover and proof for 30 to 35 minutes, until puffy.
- 11
Preheat the oven to 350°F (175°C).
- 12
Bake for 22 to 25 minutes at 350°F (175°C), until the spirals are golden and baked through in the center.
- 13
While they bake, whisk the powdered sugar with the vanilla, the remaining 1/2 tablespoon orange zest, and the remaining 2 tablespoons orange juice until you have a pourable glaze.
- 14
Let the spirals cool for 10 minutes, then drizzle with the orange glaze before serving.
Chef tips
For more defined spirals, chill the log for 10 minutes before slicing. Use kitchen twine or a serrated knife for clean cuts.
Substitutions
You can replace the dried cranberries with chopped dried cherries. Whole milk can be swapped for reduced-fat milk, though the crumb will be slightly less rich.
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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