Bakery Spirals with Panela Butter, Roasted Guava, and Sunflower Seeds
Soft, aromatic enriched dough spirals filled with spiced panela butter, roasted guava, and toasted sunflower seeds. Baked until golden and finished with a light lime glaze for a fresh contrast.
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 (1 sobre)
- 240 ml warm whole milk (tibia, no hot)
- 1 50 g egg (for the dough)
- 70 g unsalted butter, softened (for the dough)
- 300 g ripe guavas (without extremos, diced small)
- 90 g unsalted butter (for the relleno)
- 120 g grated panela (or piloncillo finely grated)
- 4 g ground cinnamon (for the relleno)
- 1 g ground ginger (for the relleno)
- 60 g sunflower seeds (tostadas lightly)
- 30 ml lime juice (for the glaseado)
- 80 g powdered sugar (for the glaseado)
- 2 g lime zest (for the glaseado)
- 10 g melted butter (for engrasar the molde)
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, egg, and softened unsalted butter. Knead for 10 to 12 minutes until the dough is smooth, elastic, and slightly glossy.
- 3
3. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise for 75 minutes, or until nearly doubled in size.
- 4
4. While the dough rises, preheat the oven to 400°F / 200°C. Place the diced guava on a small tray and roast for 12 to 15 minutes, until softened and concentrated in flavor. Let cool.
- 5
5. In a medium bowl, mix the filling butter with the grated panela, ground cinnamon, and ground ginger until you have a spreadable paste.
- 6
6. Toast the sunflower seeds in a dry skillet over medium heat for 3 to 4 minutes, stirring constantly, until nutty and fragrant. Remove and cool.
- 7
7. Grease a rectangular or round baking pan with the melted butter.
- 8
8. Punch down the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches.
- 9
9. Spread the panela butter mixture over the dough, leaving a 1/2-inch border. Scatter the cooled roasted guava over the surface, then sprinkle with the toasted sunflower seeds.
- 10
10. Roll the dough up from the long side into a tight log. Cut into 10 even spirals and arrange them in the greased pan.
- 11
11. Cover the pan and let the spirals rise for 35 minutes, until puffed and lightly touching.
- 12
12. Bake at 350°F / 175°C for 28 to 30 minutes, until the spirals are golden and baked through in the center. If they brown too quickly, loosely cover with foil during the last 10 minutes.
- 13
13. While they bake, make the glaze by mixing the powdered sugar with the lime juice and lime zest until smooth and thick but pourable.
- 14
14. Let the spirals rest for 10 minutes after baking, then drizzle the lime glaze over the top. Serve warm or at room temperature.
Chef tips
Roasting the guava keeps it from releasing too much moisture into the filling. For cleaner slices, use a serrated knife or unflavored kitchen string.
Substitutions
You can replace the guava with feijoa or firm diced pear. Panela can be swapped for dark brown sugar, and sunflower seeds can be replaced with toasted pumpkin seeds for a deeper earthy note.
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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