Bakery Spirals with Vanilla Ricotta, Dried Apricot and Toasted Hazelnut
Soft, fragrant enriched dough spirals filled with vanilla-scented ricotta, chopped dried apricots, and toasted hazelnuts. Finished with a light honey glaze and a pinch of salt for balanced sweetness and texture.
Ingredients
- 420 g bread flour (for the dough)
- 45 g granulated sugar (for the dough)
- 6 g fine salt (divided entre dough and acabado)
- 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)
- 180 g ricotta cheese (for the relleno)
- 5 ml vanilla extract (for the relleno)
- 35 g honey (20 g for the relleno and 15 g for the glaseado)
- 90 g dried apricots (chopped finely)
- 70 g toasted hazelnuts (chopped)
- 2 g ground cinnamon (for the relleno)
- 8 g all-purpose flour (for espolvorear the mesa si es necesario)
- 15 ml hot water (for the glaseado final)
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, 5 g of the fine salt, and the instant dry yeast.
- 2
2. Add the warm whole milk, egg, and softened unsalted butter. Knead for 8 to 10 minutes until you have a smooth, elastic, slightly glossy dough. If it sticks too much, use up to 1 tablespoon of all-purpose flour on the work surface.
- 3
3. Shape into a ball, place in a clean bowl, cover, and let rest for 20 minutes in a warm spot until slightly puffy.
- 4
4. Meanwhile, make the filling by mixing the ricotta cheese, vanilla extract, 20 g of honey, chopped dried apricots, chopped toasted hazelnuts, and ground cinnamon into a spreadable paste.
- 5
5. Preheat the oven to 375°F / 190°C. Lightly grease a 23 cm / 9-inch round or square baking pan.
- 6
6. Roll the dough on a lightly floured surface with the all-purpose flour into a rectangle about 30 x 40 cm / 12 x 16 inches.
- 7
7. Spread the ricotta filling evenly over the dough, leaving a 1 cm / 1/2-inch border clear along one long edge.
- 8
8. Roll the dough up from the long side to form a tight log. Pinch the final edge to seal.
- 9
9. Cut the log into 8 equal spirals and arrange them in the pan, leaving a little space between each one.
- 10
10. Bake for 25 to 30 minutes at 375°F / 190°C, until the spirals are fully puffed and golden.
- 11
11. Stir the remaining 15 g honey with the hot water and brush over the spirals as soon as they come out of the oven. Finish with the remaining 1 g fine salt very lightly sprinkled on top.
- 12
12. Let cool for 10 minutes before serving so the filling can set and the crumb can finish stabilizing.
Chef tips
For an even softer crumb, let the dough rest for 5 minutes halfway through kneading, then continue. Toast the hazelnuts before chopping for deeper flavor.
Substitutions
You can swap the hazelnuts for pecans or toasted almonds. Dried apricots can be replaced with chopped dried peaches. If you do not have honey, use maple syrup for both the glaze and filling.
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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