Bakery Rosettes with Miso Butter, Pear and Walnuts
Soft rosette-shaped sweet buns filled with sweet miso butter, sautéed pear, and toasted walnuts. They offer an original balance of creamy, fruity, savory, and nutty notes, perfect for a homemade bakery spread.
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 (1 sobre)
- 180 ml warm milk (38-43°C)
- 1 unit egg (for the dough)
- 60 g unsalted butter, softened (for the dough)
- 70 g unsalted butter, softened (for the relleno)
- 18 g white miso (for the relleno)
- 45 g brown sugar (for the relleno)
- 180 g ripe but firm pear (pelada and cut diced small)
- 55 g walnuts (tostadas and chopped)
- 2 g ground cinnamon (for the relleno)
- 5 ml vanilla extract (for the relleno)
- 1 unit beaten egg (for brush)
- 20 g honey (for the glaseado final)
- 15 ml water (for the glaseado final)
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, combine the bread flour, sugar, salt, and instant dry yeast.
- 2
2. Add the warm milk, 1 egg, and 60 g softened unsalted butter. Knead for 8 to 10 minutes until the dough is smooth and elastic.
- 3
3. Place the dough in a lightly greased bowl, cover, and let it rest for 20 minutes in a warm spot until slightly puffy.
- 4
4. Meanwhile, make the filling by mixing 70 g softened unsalted butter with the white miso, brown sugar, ground cinnamon, and vanilla extract into a spreadable paste.
- 5
5. In a dry skillet, lightly toast the walnuts over medium heat for 2 to 3 minutes. Remove and let cool.
- 6
6. In the same skillet, cook the diced pear over medium heat for 3 to 4 minutes, just until it loses some moisture but keeps its shape. Let it cool completely, then combine with the toasted walnuts.
- 7
7. Preheat the oven to 375°F (190°C). Lightly grease a round or square pan that fits 8 buns.
- 8
8. Roll the dough out on a lightly floured surface into a rectangle about 16 x 11 inches.
- 9
9. Spread the miso butter mixture evenly over the dough. Scatter the pear and walnut mixture evenly on top.
- 10
10. Cut the dough into 8 long strips. Coil each strip around itself to form a compact rosette or spiral and place them in the pan with some space between each one.
- 11
11. Brush the rosettes with the beaten egg. Bake for 22 to 26 minutes at 375°F (190°C), until deeply golden and cooked through in the center.
- 12
12. Stir the honey with the water and brush over the rosettes as soon as they come out of the oven for a glossy finish. Let them cool for 10 minutes before serving.
Chef tips
If the pear is very juicy, cook it 1 extra minute to prevent the dough from becoming soggy. Make sure the walnuts are cool before adding so they keep their texture during baking.
Substitutions
You can replace the walnuts with pecans for a sweeter flavor. The pear can be swapped for a firm apple, and the final honey glaze can be replaced with maple syrup for a different finish.
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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