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.
What kind of preserves can I use instead of pear? I live in Spain and fruit preserves are very limited, and I don’t always have time to make my own. What we have here are made of strawberry, orange, plums, tomatoes and peach.
We think that you could make all sorts of fruit preserves instead of the pear. Strawberry or peach preservatives would be delicious in this recipe! Let us know how it turns out.
can I make the dough the night before and put in the fridge?
Thank you for your question!
I’ve asked our Test Kitchen, and they recommend making the dough through Step 2, punching down the dough, then covering it tightly and refrigerating it. Sometimes they will also punch it down a little in the first few hours in the refrigerator while the dough is getting cold/yeast is slowing down. Then, the next day, you’ll divide, shape, fill, and proof the loaves as directed (in this case, until doubled in size), allowing for extra time if the colder dough needs it. The loaves will also bake as directed, allowing for extra time if needed.
Hope this helps, and happy baking!