For this Honey Pear Swirl Bread, we combined honey with pear preserves to create a silky filling that packs every bite with layers of fruit and spice.
Honey Pear Swirl Bread
Makes 2 (9x5-inch) loaves
- 2 cups warm whole milk (80° to 100°F)
- 1 tablespoon plus 1 teaspoon (12 grams) active dry yeast
- 2 large eggs
- 6 tablespoons (84 grams) unsalted butter, melted
- ¼ cup honey
- 1 tablespoon (9 grams) kosher salt
- 1 tablespoon fresh lemon juice
- 7 to 7½ cups (889-953 grams) bread flour, divided
- ½ cup honey
- 1 (11.5-ounce) jar pear preserves
- 2 tablespoons (16 grams) cornstarch
- 2 teaspoons (4 grams) ground ginger
- 1 large egg white, lightly beaten
- ¾ cup (60 grams) old-fashioned oats
- For dough: In the bowl of a stand mixer fitted with the paddle attachment, combine warm milk and yeast. Let stand until mixture is foamy, about 5 minutes. Add eggs, melted butter, honey, salt, and lemon juice; beat at medium speed until combined. Gradually add 3 cups (381 grams) flour, beating until smooth. Gradually beat in 4 cups (508 grams) flour until a soft dough forms. (If dough is too sticky, add remaining ½ cup [64 grams] flour.)
- Turn out dough onto a heavily floured surface, and knead until smooth and elastic, 4 to 5 minutes, sprinkling work surface with more flour as needed. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 2 hours.
- For filling: In a medium saucepan, bring honey, pear preserves, cornstarch, and ginger to a boil over medium heat. Cook for 1 minute, stirring constantly. Remove from heat, and let cool for 30 minutes.
- Spray 2 (9x5-inch) loaf pans with cooking spray. Divide dough in half. On a lightly floured surface, roll each half into an 18x9-inch rectangle. Spread half of filling onto one rectangle, leaving a ½-inch border. Starting at one short side, roll up dough, jelly-roll style, and press edge to seal. Place roll, seam side down, in prepared pan. Repeat with remaining dough and filling. Cover and let rise in a warm, draft-free place (75°F) until doubled in size, about 45 minutes.
- Preheat oven to 350°F.
- For topping: Brush tops of dough with egg white, and sprinkle with oats.
- Bake for 45 to 50 minutes, covering with foil 30 minutes into baking to prevent excess browning, if necessary. Let cool on a wire rack.