Baking

Fruit spirals with white chocolate sauce

There’s something a little bit Christmassy about the mixed peel and spice flavours that we’ve combined in our spirals, which would make them a perfect Christmas morning treat, or lunch or brunch dessert.
8
1H 20M

Ingredients

Filling
White chocolate sauce

Method

1.Stir milk, yeast and 1 tablespoon of the sugar in a jug until yeast dissolves. Cover; stand in a warm place for 10 minutes or until mixture is frothy. Stir in egg and egg yolk.
2.Place flour, salt, remaining sugar and the yeast mixture in a large bowl of an electric mixer fitted with a dough hook. Mix on low speed until just combined. Increase speed to medium; knead for 4 minutes or until dough is soft and elastic – dough may be a little sticky at this stage. With motor operating, gradually add chopped butter, a piece at a time, making sure butter is incorporated before adding another piece. Mix until dough is very smooth and elastic. Cover bowl with plastic wrap. Stand in a warm place for 1 hour or until dough is doubled in size. The temperature should not be too warm while standing or the butter will melt and the dough will be greasy.
3.Meanwhile, make filling.
4.Preheat oven to 200°C/400°F. Grease a 26cm {10½-inch} ovenproof frying pan; line base and side with baking paper.
5.Knead dough lightly on a floured surface until smooth. Place dough on a piece of floured baking paper; roll out into a 30cm x 45cm {12-inch x 18-inch} rectangle. Turn paper with dough, so that a long side of the dough is in front of you.
6.Sprinkle filling evenly over the dough. Roll up dough from a long side to enclose filling. Cut into eight equal pieces. Place one piece in the centre of the pan; arrange remaining seven pieces around the centre. Cover pan with a clean tea towel. Stand pan in a warm place for 30 minutes or until dough has almost doubled in size.
7.Bake spirals for 35 minutes or until cooked through; cover spirals loosely with foil if they start to over-brown. Leave spirals in pan for 5 minutes to cool slightly. Combine marmalade and liqueur in a small bowl; brush over spirals.
8.Make white chocolate sauce.
9.Serve spirals in pan, drizzled with warm white chocolate sauce.

Filling

10.Combine ingredients in a small bowl.

White chocolate sauce

11.Stir ingredients in a small heatproof bowl over a small saucepan of simmering water (don’t let water touch base of bowl) until smooth. Cool slightly.
  • Tip You can make the white chocolate sauce in the microwave. Place the ingredients in a medium microwave-safe bowl; microwave on HIGH {100%} in 30-second bursts, stirring after each, until melted and smooth. Cool 10 minutes.

    Do ahead Spirals are best eaten warm the day they are made.

    Spirals are suitable to freeze; thaw, then warm in the oven before serving.

Note

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