Bakery Pinwheels with Muscovado Butter, Roasted Pineapple, Candied Ginger, and Macadamia
Soft, aromatic bakery-style pinwheels made with enriched dough, filled with muscovado butter, roasted pineapple, candied ginger, and macadamia nuts. They are finished with a light lemon glaze for a fresh, bright contrast.
Ingredients
- 500 g bread flour (for the dough)
- 60 g granulated 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)
- 70 g unsalted butter, softened (for the dough)
- 90 g unsalted butter, softened (for the relleno)
- 120 g muscovado sugar (for the relleno)
- 3 g ground cinnamon (for the relleno)
- 180 g fresh pineapple, small diced (for rostizar)
- 45 g candied ginger, chopped (for the relleno)
- 80 g toasted macadamia nuts, chopped (for the relleno)
- 2 g lemon zest (for the relleno and glaseado)
- 100 g powdered sugar (for the glaseado)
- 20 ml lemon juice (for the glaseado)
- 10 ml water (si hace falta for ajustar the glaseado)
- 10 g melted butter (for engrasar the molde)
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 400°F / 200°C. Spread the diced pineapple on a small baking tray and roast for 12 to 15 minutes, until some moisture evaporates and the edges lightly caramelize. Remove from the oven and let it cool completely.
- 2
2. While the pineapple cools, make the dough. In a large bowl, combine the bread flour, granulated sugar, salt, and instant dry yeast.
- 3
3. Add the warm milk and egg to the dry ingredients. Mix until a shaggy dough forms. Gradually incorporate the 70 g of softened unsalted butter and knead for 10 to 12 minutes, until the dough is smooth, elastic, and slightly glossy.
- 4
4. Shape the dough into a ball, place it in a clean bowl, cover, and let it rise for 60 to 75 minutes in a warm spot, until nearly doubled in size.
- 5
5. Lightly grease a baking pan or tray with the melted butter.
- 6
6. In a small bowl, mix the 90 g of softened unsalted butter for the filling with the muscovado sugar, ground cinnamon, and lemon zest until it forms a spreadable paste.
- 7
7. Turn the dough out onto a lightly floured surface and roll it into a rectangle about 16 x 12 inches. Spread the muscovado butter mixture evenly over the surface, leaving a 1/2-inch border on one long side.
- 8
8. Scatter the cooled roasted pineapple, chopped candied ginger, and chopped toasted macadamia nuts evenly over the filling.
- 9
9. Roll the dough up from the long side into a firm log. Pinch the seam to seal. Cut the log into 10 even pieces and arrange them in the greased pan, leaving a little space between each one.
- 10
10. Cover the pinwheels and let them proof for 30 to 40 minutes, until puffy. Meanwhile, preheat the oven to 350°F / 175°C.
- 11
11. Bake for 22 to 26 minutes, until the pinwheels are golden and baked through in the center. If they brown too quickly, loosely cover with foil during the last few minutes.
- 12
12. For the glaze, whisk the powdered sugar with the lemon juice, the water if needed, and an extra pinch of lemon zest until smooth and thick but pourable.
- 13
13. Let the pinwheels rest for 10 minutes out of the oven, then drizzle the glaze over the still-warm tops. Serve warm or at room temperature.
Chef tips
Roasting the pineapple before using it keeps the filling from making the dough too wet. For cleaner slices, chill the rolled log for 10 minutes before cutting.
Substitutions
You can replace the macadamia nuts with pecans or toasted almonds. The candied ginger can be swapped for chopped candied orange peel, though the flavor profile will change.
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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