Coming from Spain's island of Mallorca, this spiral pastry is made by kneading a butter-based dough, rolling it thin and coiling it into a spiral before proofing. Its no-added-sugar version offers a more balanced option without giving up the traditional flavour.
Dissolve the yeast in the warm water and knead with the flour, egg and salt into a soft dough.
Cover the dough with cling film and let it rise in a warm spot for 60 minutes until doubled.
Roll the dough into a thin rectangle, spread the softened butter over it and sprinkle with cinnamon.
Roll the dough into a long log, coil it into a spiral, and let it rest for another 20 minutes.
Bake in an oven preheated to 180°C for 20 minutes until golden.
Don't stretch the dough too much while coiling it; leave it thin but unbroken. Allergens: contains wheat (gluten), milk and dairy (butter), egg.
Letting the dough proof overnight in the fridge gives a more layered texture by morning.
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