Bakery Spirals with Pistachio, Rosemary Honey and Candied Grapefruit
Soft, aromatic spiral buns made with a butter-enriched dough, filled with ground pistachios, rosemary honey, and diced candied grapefruit. They are finished with a light citrus glaze and a touch of fresh rosemary for an elegant, original flavor profile.
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 (38-43°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 120 g shelled pistachios (for the relleno, finely chopped or ground)
- 90 g rosemary honey (for the relleno)
- 35 g unsalted butter, melted (for the relleno)
- 90 g candied grapefruit (en cubitos small, for the relleno)
- 4 g fresh rosemary (finely chopped, divided entre relleno and acabado)
- 30 g brown sugar (for the relleno)
- 80 g powdered sugar (for the glaseado)
- 20 ml grapefruit juice (for the glaseado)
- 15 ml whole milk (for the glaseado, ajustar si hace falta)
- 1 g salt (a pinch 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, 6 g salt, and instant dry yeast.
- 2
2. Add the warm whole milk and egg. Mix until a shaggy dough forms. Incorporate the 60 g softened butter and knead for 10 to 12 minutes until the dough is smooth, elastic, and slightly glossy.
- 3
3. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 75 to 90 minutes at room temperature, until nearly doubled in size.
- 4
4. While the dough rises, make the filling by combining the pistachios, rosemary honey, 35 g melted butter, candied grapefruit, brown sugar, and half of the finely chopped fresh rosemary until you have a thick, spreadable paste.
- 5
5. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 12 x 16 inches.
- 6
6. Spread the pistachio filling evenly over the dough, leaving a 1/2-inch border on one long side. Roll tightly from the opposite long side to form a log.
- 7
7. Cut the log into 10 equal pieces. Arrange the spirals in a greased baking pan or on a baking tray, leaving space between them. Cover and let rise for 35 to 40 minutes, until puffy.
- 8
8. Preheat the oven to 350°F (175°C). Bake the spirals for 22 to 25 minutes, until golden and baked through in the center.
- 9
9. While they bake, make the glaze by whisking together the powdered sugar, grapefruit juice, whole milk, and pinch of salt until thick but pourable.
- 10
10. Let the buns rest for 10 minutes after baking. Glaze the warm spirals and finish with the remaining chopped fresh rosemary before serving.
Chef tips
For cleaner slices, chill the rolled log for 10 minutes before cutting. If the candied grapefruit is very moist, pat it dry lightly with paper towel so the filling does not slide.
Substitutions
You can replace rosemary honey with floral honey and add an extra pinch of chopped rosemary. If you cannot find candied grapefruit, use candied grapefruit peel or candied orange in the same amount, though the flavor will be less bitter and more sweet.
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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