Bakery Spirals with Sweet Tahini, Green Apple and Black Sesame
Soft, aromatic enriched dough spirals filled with a lightly spiced sweet tahini spread, sautéed green apple, and a crunchy touch of black sesame. An original bakery pastry balancing sweetness, toasted notes, and fresh fruit brightness.
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, melted (for the dough)
- 120 g tahini (for the relleno)
- 70 g brown sugar (for the relleno)
- 4 g ground cinnamon (for the relleno)
- 1 g ground cardamom (for the relleno)
- 180 g green apple (pelada and cut diced small)
- 15 g unsalted butter (for saltear the manzana)
- 10 ml lemon juice (for the manzana)
- 18 g black sesame seeds (for the relleno and acabado)
- 60 g powdered sugar (for the glaseado)
- 22 ml whole milk (for the glaseado)
- 5 ml vanilla extract (for the glaseado)
- 1 g salt (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, salt, and instant dry yeast.
- 2
2. Add the warm whole milk, egg, and 60 g melted unsalted butter. Mix until a dough forms, then knead for 8 to 10 minutes until smooth and elastic.
- 3
3. Place the dough in a lightly greased bowl, cover, and let it rise for 60 minutes in a warm spot until nearly doubled in size.
- 4
4. While the dough rises, make the filling. In a bowl, mix the tahini, brown sugar, ground cinnamon, and ground cardamom into a spreadable paste.
- 5
5. Melt 15 g unsalted butter in a skillet over medium heat. Add the green apple and lemon juice and cook for 3 to 4 minutes, until the fruit softens slightly but still holds its shape. Let cool.
- 6
6. Lightly toast 1 tablespoon of the black sesame seeds in a dry skillet for 1 minute over low heat and set aside. Reserve the other tablespoon for finishing.
- 7
7. Deflate the dough and roll it out on a floured surface into a rectangle about 14 x 11 inches.
- 8
8. Spread the tahini mixture over the dough, leaving a 1 cm border. Scatter the sautéed apple on top and sprinkle with the toasted black sesame seeds.
- 9
9. Roll the dough up from the long side into a tight log. Cut into 10 equal spirals and place them in a greased or parchment-lined baking dish, leaving a little space between them.
- 10
10. Cover the spirals and let them rest for 20 minutes while you preheat the oven to 350°F / 175°C.
- 11
11. Bake for 22 to 25 minutes at 350°F / 175°C, until puffed and golden brown.
- 12
12. While they bake, make the glaze by stirring together the powdered sugar, 22 ml whole milk, vanilla extract, and 1 g salt until smooth.
- 13
13. Let the spirals cool for 10 minutes. Drizzle the glaze over the top and finish with the remaining black sesame seeds. Serve warm or at room temperature.
Chef tips
For cleaner slicing, chill the rolled log for 10 minutes before cutting. If your kitchen is cool, let the dough rise inside a turned-off oven with a cup of hot water beside it.
Substitutions
You can use a firm red apple instead of green apple. Black sesame can be replaced with white sesame, though the toasted flavor and visual contrast will change. If you do not have cardamom, use an extra pinch of cinnamon.
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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