Bakery Spirals with Black Tea Butter, Baked Pear and Candied Walnut
Soft, aromatic enriched dough spirals filled with black tea–infused butter, spiced baked pear, and crunchy candied walnut. An original bakery pastry with tender layers, toasty notes, and a glossy finish.
Ingredients
- 500 g bread flour (for the dough)
- 70 g sugar (for the dough)
- 8 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 220 ml warm whole milk (a unos 100°F/38°C)
- 1 unit egg (for the dough)
- 80 g unsalted butter, softened (for the dough)
- 100 g unsalted butter (for the relleno)
- 6 g black tea leaves or from tea bags (for infusionar the mantequilla)
- 90 g brown sugar (for the relleno)
- 4 g ground cinnamon (for the relleno)
- 220 g firm pear, small diced (without core)
- 10 ml lemon juice (for the pera)
- 90 g chopped walnut (for garapiñar)
- 30 g sugar (for garapiñar the nuez)
- 15 ml water (for garapiñar the nuez)
- 1 unit beaten egg (for brush)
- 80 g powdered sugar (for the glaseado)
- 15 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. Preheat the oven to 375°F / 190°C. Spread the pear cubes on a small tray, toss with the lemon juice, and bake for 12 minutes until tender but not mushy. Remove and let cool completely.
- 2
2. In a small saucepan, melt the 100 g butter for the filling over very low heat. Add the black tea, turn off the heat, and let infuse for 10 minutes. Strain, cool until spreadable, and mix with the brown sugar and cinnamon to make a paste.
- 3
3. For the candied walnut, place the chopped walnut, 30 g sugar, and water in a skillet. Cook over medium heat for 3 to 5 minutes, stirring, until the sugar coats the nuts and they look glossy and toasted. Transfer to a plate, cool, and separate the pieces.
- 4
4. In a large bowl, combine the flour, 70 g sugar, salt, and yeast. Add the warm milk, 1 egg, and the 80 g softened butter. Knead for 10 to 12 minutes, by hand or mixer, until the dough is smooth, elastic, and slightly shiny.
- 5
5. Shape the dough into a ball and place it in a lightly greased bowl. Cover and let rise in a warm spot at 75°F to 82°F / 24°C to 28°C for 75 minutes, or until nearly doubled in size.
- 6
6. Gently deflate the dough and roll it out on a lightly floured surface into a rectangle about 40 x 30 cm / 16 x 12 inches.
- 7
7. Spread the black tea butter paste evenly over the dough, leaving 1 cm / 1/2 inch clear on one long side. Scatter the cooled baked pear and candied walnut evenly over the surface.
- 8
8. Roll up the dough from the long side into a firm log. Pinch the seam to seal. Cut into 10 equal pieces.
- 9
9. Place the spirals on a parchment-lined baking tray or in a large greased pan, leaving space between them. Cover and proof for 35 minutes in a warm place at 75°F to 82°F / 24°C to 28°C.
- 10
10. Preheat the oven to 350°F / 175°C. Brush the spirals with the beaten egg and bake for 18 to 22 minutes, until golden and baked through in the center. If they brown too quickly, loosely cover with foil for the last few minutes.
- 11
11. While the spirals bake, whisk together the powdered sugar, milk, and vanilla until you have a thick but pourable glaze.
- 12
12. Let the spirals rest for 10 minutes. Drizzle the glaze over the warm pastries and serve.
Chef tips
For cleaner layers, chill the rolled log for 10 minutes before slicing. Use a firm pear such as Bosc or Conference so it keeps its shape.
Substitutions
You can replace the walnut with almond or pecan if desired, adjusting allergens accordingly. The black tea can be swapped for chai tea without large pieces for a spicier 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
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