Soft Butter Ring with Quince Paste, Cinnamon and Sunflower Seeds
A tender, aromatic bakery ring made with an enriched butter-and-milk dough, filled with spiced quince paste and finished with toasted sunflower seeds. Original, elegant, and perfect for breakfast or an afternoon treat.
Ingredients
- 420 g bread flour (for the dough)
- 55 g sugar (for the dough)
- 6 g salt (fina)
- 7 g instant dry yeast (1 sobre)
- 4 g ground cinnamon (divided entre dough and relleno)
- 180 ml warm whole milk (approx. 100°F/38°C)
- 1 unit egg (for the dough)
- 70 g unsalted butter, softened (divided entre dough and acabado)
- 180 g quince paste (diced small)
- 4 g orange zest (finely grated)
- 35 g sunflower seeds (lightly tostadas)
- 25 g brown sugar (for the relleno)
- 1 unit egg yolk (for brush)
- 15 ml water (for mezclar with the yema)
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, instant dry yeast, and 1 teaspoon of the ground cinnamon.
- 2
2. Add the warm whole milk and 1 egg. Mix until a shaggy dough forms, then gradually incorporate 60 g of the softened unsalted butter.
- 3
3. Knead for 10 to 12 minutes, by hand or with a stand mixer fitted with a dough hook, until the dough is smooth, elastic, and only slightly sticky.
- 4
4. Shape into a ball, place in a lightly greased bowl, cover, and let rise for 75 minutes in a warm spot until nearly doubled in size.
- 5
5. Meanwhile, make the filling by combining the diced quince paste with the brown sugar, orange zest, and the remaining 1/2 teaspoon ground cinnamon. Set aside.
- 6
6. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 16 x 11 inches.
- 7
7. Spread the quince filling over the dough, leaving a 3/4-inch border. Sprinkle the toasted sunflower seeds on top.
- 8
8. Roll the dough up from the long side into a firm log. Cut the log lengthwise in half, leaving one end attached by about 1 inch.
- 9
9. Twist the two strands together with the cut sides facing up to show the filling. Join the ends to form a ring and place it on a parchment-lined baking sheet.
- 10
10. Cover the ring and let it proof for 35 minutes more. While it proofs, preheat the oven to 350°F / 180°C.
- 11
11. Whisk the egg yolk with the water and gently brush the surface of the ring. Dot the top with the remaining 10 g of butter.
- 12
12. Bake for 28 to 30 minutes at 350°F / 180°C, until the ring is deeply golden and cooked through in the center.
- 13
13. Let cool for 15 minutes before serving so the quince filling can settle and the crumb can finish setting.
Chef tips
If the quince paste is very firm, warm it for 10 to 15 seconds to make it easier to cut. For a more defined shape, chill the formed ring for 10 minutes before baking.
Substitutions
You can replace the quince paste with guava paste in the same amount. Sunflower seeds can be swapped for pumpkin seeds if you want a different texture.
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 imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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
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