Ingredients
For the Dough:
4 cups (500 g) all-purpose flour
2 ¼ teaspoons (7 g) active dry yeast
¾ cup (180 ml) warm milk
⅓ cup (70 g) granulated sugar
2 large eggs, room temperature
5 tablespoons (70 g) unsalted butter, softened
1 teaspoon vanilla extract
½ teaspoon salt
For the Egg Wash:
1 large egg
1 tablespoon milk
For Finishing:
Granulated sugar, optional
Powdered sugar, optional
Instructions
- Activate the Yeast
Pour the warm milk into a small bowl. Add the yeast and 1 teaspoon of the sugar. Stir gently and let it sit for about 5–10 minutes, until slightly foamy. - Make the Dough
In a large mixing bowl, combine the flour, remaining sugar, and salt.
Add the eggs, vanilla, and activated yeast mixture. Mix until the ingredients begin to come together.
Add the softened butter gradually and continue mixing until a soft dough forms. - Knead the Dough
Transfer the dough to a lightly floured surface. Knead for about 8–10 minutes, until the dough becomes smooth, soft, and elastic.
If the dough feels extremely sticky, add a little flour, but avoid adding too much because the dough should remain soft. - First Rise
Place the dough in a lightly greased bowl. Cover it with plastic wrap or a clean kitchen towel.
Let it rise in a warm, draft-free place for about 1–1½ hours, or until it has approximately doubled in size. - Roll Out the Dough
Gently press the air out of the risen dough and place it on a lightly floured work surface.
Roll the dough into a large rectangle, approximately ¼ inch (6 mm) thick. - Cut the Dough
Using a sharp knife or pizza cutter, cut the dough into several long, evenly sized strips. - Shape the Spirals
Take each strip and gently stretch it slightly. Roll or twist the strips into attractive spiral shapes, following the shape shown in the reference image.
Place the shaped pastries on a parchment-lined baking tray, leaving enough space between them. - Second Rise
Cover the tray loosely with a clean kitchen towel and let the pastries rise for another 30–45 minutes, until they look noticeably puffy. - Prepare the Egg Wash
Whisk together 1 egg and 1 tablespoon of milk.
Brush the tops of the risen pastries gently with the egg wash. - Bake
Preheat the oven to 350°F (175°C).
Bake for approximately 20–25 minutes, or until the pastries are beautifully golden brown and cooked through. - Finish and Serve
Remove from the oven and let them cool slightly on a wire rack.
For a sweeter finish, lightly dust the warm pastries with powdered sugar or sprinkle them with granulated sugar.
Final Result
Enjoy these soft, buttery, golden spiral pastries while they’re still slightly warm. They’re perfect with coffee, tea, or a glass of milk.