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.

  • 1 hr 20 mins cooking
  • Serves 8
  • Print


  • ¾ cup (180ml) warm milk
  • 4 teaspoons {14g} dried yeast
  • ½ cup (110g) caster sugar
  • 2 eggs, beaten lightly
  • 1 egg yolk
  • 3½ cups (525g) plain flour
  • 1½ teaspoons sea salt flakes
  • 150g butter, chopped, softened
  • ¼ cup (80g) orange marmalade, warmed
  • 2 tablespoons orange-flavoured liqueur
  • ½ cup (85g) mixed peel
  • ½ cup (80g) natural almond kernels, roasted, chopped coarsely
  • 1/3 cup (75g) firmly packed brown sugar
  • 2 teaspoons ground cinnamon
  • 125 grams dark chocolate, chopped coarsely
White chocolate sauce
  • 180 grams white chocolate, chopped
  • ¼ cup (60ml) pouring cream
  • 2 tablespoons orange-flavoured liqueur


  • 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.
  • 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.

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