Cinnamon and raisin spirals

Cinnamon and raisin pastries with an enriched dough, butter and cinnamon filling, and a final white icing.
baked
bread
sweet
vegetarian

Yield: 6 4-6 pastries

Ingredients
Servings
6
Measurement units

Dough

  • 225 gbread flour
  • 52 gsugar
  • 3.6 gsalt
  • 3.2 ginstant baker's yeast
  • 25 gwhole egg
  • 40 gbutter at room temperature
  • 120 mlwhole milk at room temperature (120–135 ml)
  • 1 lemon (grated zest)

Filling

  • 60 gsoftened butter (60–70 g)
  • 2 culleradetesground cinnamon
  • 25 gcane sugar
  • 70 graisins (optional; soaked and drained)

Icing

  • 40 gicing sugar
Nutritional Information

Per serving

Calculated for 6 servings

Calories
385 kcal
Protein
5.8 g
Fat
15.3 g
Carbohydrates
57.5 g

Calculated from reviewed ingredient weights and pinned USDA FoodData Central records.

Step-by-step Guide

Dough preparation

  1. Take the butter and milk out of the refrigerator 2 hours before preparing the pastries, weigh the necessary quantity, and leave them at room temperature.
  2. Put the raisins to soak in a little liqueur.
  3. Mix the room-temperature butter with the sugar and salt using the “K” paddle at medium speed, or in a bowl with a spoon.
  4. Add the lightly beaten egg and lemon zest, and continue mixing with the “K” paddle at medium speed.
  5. Add the flour, yeast, and milk, without adding all of it so you can adjust the final hydration, and continue with the “K” paddle at low speed until a ball forms.
  6. Replace the “K” paddle with the dough hook and knead at medium speed for 10 minutes.
  7. If kneading by hand, turn the dough out onto a lightly floured work surface and knead it for 13 minutes, until it has the indicated consistency; if necessary, alternate resting and kneading.
  8. The dough should be smooth and silky, tacky but not very sticky; it should pass the windowpane test and have an internal temperature of about 25-27ºC.
  9. If it does not pass the windowpane test, let it rest for 5 minutes and repeat the kneading and resting until it has the desired consistency.
  10. Let the dough rest for 2 hours in a bowl lightly greased with oil and covered with plastic wrap, until it doubles in volume.
  11. You can leave it inside the switched-off oven with a pot of hot water on the tray to provide a little warmth and humidity.
  12. If it doubles in volume before 2 hours, give it a few folds and leave it in the bowl again until the 2 hours have passed.

Shaping and proofing

  1. Take the butter for brushing the filling out of the refrigerator so that it is well softened when you use it.
  2. After the resting time, lightly grease the work surface with a little oil and turn the dough out onto it.
  3. Degas the dough by pressing it gently with your fingers.
  4. Let it rest for 10 minutes.
  5. Gently roll out the dough with a rolling pin into a rectangular shape approximately 1.5 cm thick and about 45x22 cm; do not press too hard with the rolling pin to prevent the dough from becoming compacted.
  6. If the dough shrinks when you try to roll it out, let it rest for 10 minutes and try again.
  7. In a small bowl, mix the softened butter, sugar, ground cinnamon, and grated lemon zest, and spread the mixture over the dough, leaving a 1 cm-wide strip unbuttered along the long side closest to you.
  8. If you want to add the raisins, scatter them over the top; they should have been soaked for a while and well drained before adding them.
  9. Roll up the dough like a cigar, starting from the farthest long side, to create a cinnamon-sugar spiral; tighten the turns, but do not press.
  10. Moisten the strip left unbuttered with a little water and seal the seam well by pressing with your fingers; turn the roll so the seam is underneath.
  11. Cut the roll into slices about 3 cm-3.5 cm thick with a sharp knife.
  12. If you have a muffin tin with sufficiently large cups, grease it with butter and place the slices in the cups with the cinnamon-sugar spiral facing up.
  13. If you do not have a tin, line a baking tray with baking paper.
  14. Place the slices on the tray with the cinnamon-sugar spiral facing up, about 2.0-2.5 cm apart so they can rise without touching.
  15. Let the pastries rest for 60-70 minutes, covered with a kitchen towel.
  16. You can leave them in the refrigerator for their secondary cold fermentation for 24 hours; they are even better this way. You can keep them for two days.
  17. When you take them out, leave them for 3 or 4 hours at room temperature before baking.

Baking and finishing

  1. Preheat the oven to 175ºC for 30 minutes before baking, with the rack positioned halfway up.
  2. Meanwhile, prepare the white icing.
  3. Mix the icing sugar with the lemon extract and a few tablespoons of warm milk, and stir until the sugar dissolves.
  4. Add milk gradually until you obtain a thick, smooth paste.
  5. Just before putting them in the oven, brush the tops of the pastries with a little milk or with a mixture of egg yolk and milk.
  6. Bake them at 175ºC for 25-30 minutes.
  7. When you take them out, let them cool on the tray for about 10 minutes and, when they are warm, drizzle the white icing over them in strands, without covering them.
  8. To make icing strands, dip a fork in the icing and pass it over the pastries, letting strands of icing fall from the fork.
  9. Remove them from the tray and let them cool for about 20 minutes on a rack before eating them.
Original recipe
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    Cinnamon and raisin spirals | The Catalan Table