Bakery Rosette with Salted Vanilla Butter, Roasted Peach and Pumpkin Seed Praline
A soft, aromatic bakery-style rosette made with enriched dough, filled with salted vanilla butter, spiced roasted peach, and crunchy pumpkin seed praline. It balances tender crumb, juicy fruit, and a caramelized finish.
Ingredients
- 420 g bread flour (for the dough)
- 55 g granulated sugar (for the dough)
- 6 g fine salt (for the dough)
- 7 g instant dry yeast (for the dough)
- 180 ml warm whole milk (38-43°C)
- 1 50 g egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 260 g fresh peaches, diced (for the relleno)
- 35 g brown sugar (for roasting the duraznos)
- 2 g ground cinnamon (for the duraznos)
- 10 ml lemon juice (for the duraznos)
- 70 g unsalted butter (for the mantequilla of vainilla salada)
- 40 g granulated sugar (for the mantequilla of vainilla salada)
- 5 ml vanilla extract (for the mantequilla of vainilla salada)
- 2 g fine salt (for the mantequilla of vainilla salada)
- 70 g pumpkin seeds (for the praliné)
- 45 g granulated sugar (for the praliné)
- 15 ml water (for the praliné)
- 1 50 g beaten egg (for brush)
- 60 g powdered sugar (for the glaseado)
- 15 ml whole milk (for the glaseado)
- 2 ml vanilla extract (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. Preheat the oven to 400°F / 200°C for roasting the fruit. Toss the diced peaches with the brown sugar, cinnamon, and lemon juice. Spread on a baking tray and roast for 12 minutes at 400°F / 200°C, until tender but not falling apart. Cool completely.
- 2
2. For the praline, place the sugar and water in a small skillet and cook over medium heat until you get an amber caramel. Add the pumpkin seeds, stir to coat well, and pour onto parchment paper or a silicone mat. Let cool completely, then chop into small pieces.
- 3
3. For the salted vanilla butter, mix 70 g unsalted butter with 40 g sugar, 5 ml vanilla extract, and 2 g fine salt until you have a spreadable paste. Keep at room temperature.
- 4
4. For the dough, combine the bread flour, 55 g sugar, 6 g fine salt, and instant dry yeast in a large bowl. Add the warm milk, 1 egg, and 60 g softened butter. Knead for 10 to 12 minutes until the dough is smooth and elastic.
- 5
5. Shape the dough into a ball, place it in a lightly greased bowl, cover, and let it rise for 60 to 75 minutes in a warm spot, until nearly doubled in size.
- 6
6. Deflate the dough and roll it out on a lightly floured surface into a rectangle about 16 x 12 inches / 40 x 30 cm. Spread the salted vanilla butter evenly over the surface.
- 7
7. Scatter the cooled roasted peaches over the dough, leaving a 3/4-inch / 2 cm border. Sprinkle the chopped pumpkin seed praline on top.
- 8
8. Roll up the dough from the long side to form a firm log. Cut into 8 equal portions. Place each portion on a parchment-lined tray and gently open the center with your fingers to create a rosette shape.
- 9
9. Cover the rosettes and let them proof again for 30 to 35 minutes, until puffy. Meanwhile, preheat the oven to 350°F / 175°C.
- 10
10. Brush each rosette with the beaten egg. Bake for 18 to 20 minutes at 350°F / 175°C, until golden and cooked through in the center. Cool for 10 minutes on a rack.
- 11
11. Stir the powdered sugar with 15 ml whole milk and 2 ml vanilla extract until smooth. Drizzle the glaze over the warm rosettes.
- 12
12. Serve the rosettes warm or at room temperature, making sure each serving includes dough, roasted peach, pumpkin seed praline, and vanilla glaze.
Chef tips
If the peaches are very juicy, let them drain before placing them on the dough to prevent the filling from leaking. Cool the praline fully before chopping so it stays crisp.
Substitutions
You can swap the peaches for nectarines. Pumpkin seeds can be replaced with sunflower seeds for a similar profile. For a less sweet finish, skip the glaze and dust lightly with powdered sugar instead.
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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