If I have something quick to make for coffee in the morning, I start with these chocolate and orange spirals. They are the kind of dough you make without any hassle, the ingredients are always found at home, and the glaze is optional but elevates everything to a fresher level. I've made them many times and have never had issues with rising or wrapping – the important thing is to follow the order of the steps. Whether it's the weekend or a busy day, they work just as well.
Quick Info
Total time: about 2 hours
Preparation: 20-30 minutes
Rising: 1 hour + an additional 10-20 minutes
Baking: 18-20 minutes per batch
Servings: about 20 spirals (depends on cutting)
Difficulty: easy to medium, requires no special techniques
Recipe type: homemade pastry, suitable for breakfast or coffee
Ingredients
For the dough:
- 400 g white flour
- 100 g whole wheat flour
- 3 tablespoons sugar
- 1 teaspoon dry yeast
- 200-220 ml lukewarm milk (adjust if necessary, but start with 200 ml)
- 2 eggs
- 2 tablespoons butter (melted)
- 3 tablespoons oil
- Zest of one orange
- Juice of one squeezed orange
- A pinch of salt
Filling:
- 10-12 tablespoons Nutella or another chocolate spread
Glaze:
- 4-6 teaspoons powdered sugar
- 1-2 tablespoons orange juice (or lemon, or water, if needed)
Preparation method
1. Take all ingredients out of the fridge at least half an hour beforehand to bring them to room temperature.
2. In a cup, put the dry yeast, one teaspoon of sugar, and two teaspoons of flour. Add 100 ml of lukewarm milk (from the total amount) and mix. Cover and let sit for 10 minutes until it starts to foam.
3. Sift the white flour and whole wheat flour into a large bowl. Add the salt and the grated orange zest. Make a well in the center of the flour and pour in the risen yeast mixture.
4. Start mixing by hand, gradually pouring in the rest of the lukewarm milk in which you dissolved the 3 tablespoons of sugar. Add the eggs and the orange juice.
5. When the dough comes together, add the melted butter and oil. Knead until it no longer sticks to your hands. If it's too sticky, sprinkle a little more flour.
6. Cover the bowl with a towel and let the dough rise in a warm, draft-free place for about an hour, until it doubles in size.
7. Divide the dough into two equal parts.
8. Dust the counter with flour and roll out each piece into sheets about 0.5-1 cm thick.
9. Spread each sheet with 5-6 tablespoons of Nutella, leaving a 1 cm border.
10. Roll each sheet tightly, like a roulade.
11. Cut each roll into slices about 2 cm thick with a thin, sharp knife.
12. Place the slices on a baking tray lined with parchment paper. Do not crowd them, as they will rise during the final proofing and baking.
13. Let them rise for another 10-20 minutes on the tray, lightly covered.
14. Preheat the oven to medium heat (about 180°C, but depends on the oven).
15. Bake the spirals for 18-20 minutes until golden. You may need two trays or to bake in two batches.
16. Remove the spirals from the oven and, after cooling for 5-10 minutes, place them on absorbent towels.
17. Mix the powdered sugar with the orange juice until you achieve a thick but pourable glaze.
18. Brush each spiral with glaze, then let them cool completely until the glaze hardens.
Why I make this recipe often
The truth is that these spirals require no special ingredients, and you can make them whenever you need something sweet without much effort. They keep well for a day or two and are even good plain, without glaze. Plus, you can play with the filling depending on what you have at home.
Tips and variations
Tips
- Use room temperature ingredients, especially eggs and butter, so you don’t halt the rising process.
- Do not cut the roll with a serrated knife, but with a smooth, sharp one, so you don’t crush the dough.
- If the chocolate spread is too thick, warm it for a few seconds to make it easier to spread.
Substitutions
- Whole wheat flour can be replaced with whole grain flour or you can use only white flour.
- Nutella can be swapped for any chocolate spread, or even thick jam if you want a different flavor.
- Milk can be partially replaced with plant-based drinks (soy, almond), but the texture will differ slightly.
Variations
- You can add some chopped nuts over the chocolate spread.
- Instead of orange, lemon also works, both in the dough and in the glaze.
- For a cocoa-free version, fill with jam and ground nuts.
Serving ideas
- They are good warm, but also cold, for breakfast or a snack.
- They pair well with coffee, cappuccino, or even tea.
- If you want to make them more festive, sprinkle additional powdered sugar after glazing.
Frequently asked questions
1. Can I prepare the dough in the evening and bake in the morning?
Yes, you can let the kneaded dough rise slowly in the fridge overnight, then bring it to room temperature before rolling and filling.
2. Can the spirals be frozen before or after baking?
After baking, they can be frozen, but ideally, you should glaze them after thawing and warming them slightly.
3. Does the glaze have to be made with orange?
No. You can use lemon juice or even water if you don’t want a citrus flavor.
4. What can I use if I don’t have parchment paper?
You can grease the tray with a little oil or butter and sprinkle flour.
5. Why did my dough turn out too sticky?
Flour absorbs liquid differently depending on the batch. Add flour little by little if you feel it can’t be worked with.
Nutritional values
Approximately, one spiral has between 120-140 kcal (depends on how thick you cut them and how much glaze you put). Per serving, about 18-22 g carbohydrates, 3-5 g fats, 2-3 g proteins. The glaze and Nutella significantly influence the final values. These are approximate calculations, not precise.
Storage and reheating
They keep best in a sealed box at room temperature for 1-2 days. After 2 days, they dry out a bit, but can be easily reheated for a few seconds in the microwave or oven. The glaze may become sticky upon reheating, but it does not affect the taste. They are not as good after more than 3 days. If you made too many, they can be frozen and consumed within a month, reheated and freshly glazed.
Quick Info
Total time: about 2 hours
Preparation: 20-30 minutes
Rising: 1 hour + an additional 10-20 minutes
Baking: 18-20 minutes per batch
Servings: about 20 spirals (depends on cutting)
Difficulty: easy to medium, requires no special techniques
Recipe type: homemade pastry, suitable for breakfast or coffee
Ingredients
For the dough:
- 400 g white flour
- 100 g whole wheat flour
- 3 tablespoons sugar
- 1 teaspoon dry yeast
- 200-220 ml lukewarm milk (adjust if necessary, but start with 200 ml)
- 2 eggs
- 2 tablespoons butter (melted)
- 3 tablespoons oil
- Zest of one orange
- Juice of one squeezed orange
- A pinch of salt
Filling:
- 10-12 tablespoons Nutella or another chocolate spread
Glaze:
- 4-6 teaspoons powdered sugar
- 1-2 tablespoons orange juice (or lemon, or water, if needed)
Preparation method
1. Take all ingredients out of the fridge at least half an hour beforehand to bring them to room temperature.
2. In a cup, put the dry yeast, one teaspoon of sugar, and two teaspoons of flour. Add 100 ml of lukewarm milk (from the total amount) and mix. Cover and let sit for 10 minutes until it starts to foam.
3. Sift the white flour and whole wheat flour into a large bowl. Add the salt and the grated orange zest. Make a well in the center of the flour and pour in the risen yeast mixture.
4. Start mixing by hand, gradually pouring in the rest of the lukewarm milk in which you dissolved the 3 tablespoons of sugar. Add the eggs and the orange juice.
5. When the dough comes together, add the melted butter and oil. Knead until it no longer sticks to your hands. If it's too sticky, sprinkle a little more flour.
6. Cover the bowl with a towel and let the dough rise in a warm, draft-free place for about an hour, until it doubles in size.
7. Divide the dough into two equal parts.
8. Dust the counter with flour and roll out each piece into sheets about 0.5-1 cm thick.
9. Spread each sheet with 5-6 tablespoons of Nutella, leaving a 1 cm border.
10. Roll each sheet tightly, like a roulade.
11. Cut each roll into slices about 2 cm thick with a thin, sharp knife.
12. Place the slices on a baking tray lined with parchment paper. Do not crowd them, as they will rise during the final proofing and baking.
13. Let them rise for another 10-20 minutes on the tray, lightly covered.
14. Preheat the oven to medium heat (about 180°C, but depends on the oven).
15. Bake the spirals for 18-20 minutes until golden. You may need two trays or to bake in two batches.
16. Remove the spirals from the oven and, after cooling for 5-10 minutes, place them on absorbent towels.
17. Mix the powdered sugar with the orange juice until you achieve a thick but pourable glaze.
18. Brush each spiral with glaze, then let them cool completely until the glaze hardens.
Why I make this recipe often
The truth is that these spirals require no special ingredients, and you can make them whenever you need something sweet without much effort. They keep well for a day or two and are even good plain, without glaze. Plus, you can play with the filling depending on what you have at home.
Tips and variations
Tips
- Use room temperature ingredients, especially eggs and butter, so you don’t halt the rising process.
- Do not cut the roll with a serrated knife, but with a smooth, sharp one, so you don’t crush the dough.
- If the chocolate spread is too thick, warm it for a few seconds to make it easier to spread.
Substitutions
- Whole wheat flour can be replaced with whole grain flour or you can use only white flour.
- Nutella can be swapped for any chocolate spread, or even thick jam if you want a different flavor.
- Milk can be partially replaced with plant-based drinks (soy, almond), but the texture will differ slightly.
Variations
- You can add some chopped nuts over the chocolate spread.
- Instead of orange, lemon also works, both in the dough and in the glaze.
- For a cocoa-free version, fill with jam and ground nuts.
Serving ideas
- They are good warm, but also cold, for breakfast or a snack.
- They pair well with coffee, cappuccino, or even tea.
- If you want to make them more festive, sprinkle additional powdered sugar after glazing.
Frequently asked questions
1. Can I prepare the dough in the evening and bake in the morning?
Yes, you can let the kneaded dough rise slowly in the fridge overnight, then bring it to room temperature before rolling and filling.
2. Can the spirals be frozen before or after baking?
After baking, they can be frozen, but ideally, you should glaze them after thawing and warming them slightly.
3. Does the glaze have to be made with orange?
No. You can use lemon juice or even water if you don’t want a citrus flavor.
4. What can I use if I don’t have parchment paper?
You can grease the tray with a little oil or butter and sprinkle flour.
5. Why did my dough turn out too sticky?
Flour absorbs liquid differently depending on the batch. Add flour little by little if you feel it can’t be worked with.
Nutritional values
Approximately, one spiral has between 120-140 kcal (depends on how thick you cut them and how much glaze you put). Per serving, about 18-22 g carbohydrates, 3-5 g fats, 2-3 g proteins. The glaze and Nutella significantly influence the final values. These are approximate calculations, not precise.
Storage and reheating
They keep best in a sealed box at room temperature for 1-2 days. After 2 days, they dry out a bit, but can be easily reheated for a few seconds in the microwave or oven. The glaze may become sticky upon reheating, but it does not affect the taste. They are not as good after more than 3 days. If you made too many, they can be frozen and consumed within a month, reheated and freshly glazed.