Sweet Miso Apricot White Sesame Pinwheels
Soft, bakery-style pinwheels filled with a sweet miso butter, apricot preserves, and toasted white sesame seeds. They offer an original balance of sweet, savory, and nutty notes, finished with a light vanilla glaze.
Ingredients
- 420 g bread flour (for the dough)
- 55 g granulated sugar (for the dough)
- 6 g salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm whole milk (approx. a 100°F/38°C)
- 1 unit large egg (for the dough)
- 60 g unsalted butter, melted (for the dough)
- 5 ml vanilla extract (for the dough)
- 70 g unsalted butter, softened (for the relleno)
- 35 g white miso (for the relleno)
- 50 g brown sugar (for the relleno)
- 120 g apricot preserves (for the relleno)
- 25 g white sesame seeds (tostadas, for the relleno)
- 30 ml whole milk (for brush)
- 90 g powdered sugar (for the glaseado)
- 2.5 ml vanilla extract (for the glaseado)
- 22 ml whole milk (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
In a large bowl, mix the bread flour, granulated sugar, salt, and instant dry yeast.
- 2
Add the warm whole milk, large egg, melted unsalted butter, and 1 teaspoon vanilla extract. Mix until a cohesive dough forms.
- 3
Knead for 8 to 10 minutes until the dough is smooth, elastic, and only slightly tacky. Place it in a lightly greased bowl, cover, and let rise for 75 to 90 minutes, or until nearly doubled, in a warm spot around 75°F to 80°F (24°C to 27°C).
- 4
While the dough rises, make the filling by mixing the softened unsalted butter, white miso, and brown sugar into a spreadable paste. Lightly toast the white sesame seeds in a dry skillet over medium heat for 2 to 3 minutes, stirring, then let cool.
- 5
Deflate the dough and roll it out on a lightly floured surface into a rectangle about 12 x 16 inches (30 x 40 cm).
- 6
Spread the miso butter mixture over the surface, leaving a 1/2-inch (1 cm) border. Spoon the apricot preserves over it and sprinkle with the toasted white sesame seeds.
- 7
Roll the dough up from the long side into a firm log. Cut into 12 equal pieces and place them in a greased baking dish or tray, leaving space between them. Cover and let rise for 30 minutes more.
- 8
Preheat the oven to 350°F (175°C). Brush the pinwheels with 2 tablespoons whole milk.
- 9
Bake for 25 to 30 minutes at 350°F (175°C), until puffed and golden brown.
- 10
Let cool for 10 minutes. Meanwhile, whisk together the powdered sugar, 1/2 teaspoon vanilla extract, and 1 1/2 tablespoons whole milk into a pourable glaze.
- 11
Drizzle the glaze over the warm pinwheels and serve.
Chef tips
If the preserves are very thick, stir them well before using so they spread more easily. For cleaner slices, chill the rolled log for 10 minutes before cutting.
Substitutions
You can swap the apricot preserves for peach or mandarin preserves. White miso can be replaced with mild yellow miso in the same amount. For a non-glazed finish, sprinkle on a little extra toasted sesame right after baking.
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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