Fruit spirals with white chocolate sauce

October 31, 2021 (Last Updated: October 30, 2021)

Is it tea time yet? These fruit spirals with white chocolate sauce are the perfect Sunday dessert!



  • ¾ cup warm milk 
  • 4 tsp. instant yeast 
  • ½ cup caster sugar 
  • 2 eggs, lightly beaten
  • 1 egg yolk 
  • cups flour 
  • tsp. sea salt flakes 
  • 150 grams butter, chopped and softened 
  • ¼ cup orange marmalade, warmed 
  • 2 Tbsp. orange-flavoured liqueur
  • ½ cup mixed peel 
  • ½ cup roasted almonds, chopped 
  • cup firmly packed brown sugar 
  • 2 tsp. cinnamon 
  • 125 grams dark chocolate, chopped  
White chocolate sauce
  • 180 grams white chocolate, chopped 
  • ¼ cup pouring cream 
  • 2 Tbsp. orange-flavoured liqueur



STIR milk, yeast and 1 Tbsp. of the sugar in a jug until the yeast dissolves. Cover and stand in a warm place for 10 minutes or until the mixture is frothy. Stir in egg and egg yolk. 

PLACE flour, salt, remaining sugar and the yeast mixture in a large bowl of an electric mixer fitted with a dough hook. Mix on low speed until just combined. Increase speed to medium and knead for 4 minutes or until dough is soft and elastic, dough may be a little sticky at this stage. With the motor operating, gradually add chopped butter, a piece at a time, making sure butter is incorporated before adding another piece. Mix until the dough is very smooth and elastic. 

COVER bowl with plastic wrap. Stand in a warm place for 1 hour or until the dough is doubled in size. The temperature should not be too warm while standing or the butter will melt and the dough will be greasy. 

Filling Combine ingredients in a small bowl. 

PREHEAT oven to 200°C. Grease a 26 cm ovenproof frying pan and line the base and side with baking paper.  

KNEAD dough lightly on a floured surface until smooth. Place dough on a piece of floured baking paper and roll out into a 30 cm x 45 cm rectangle. Turn paper with dough, so that a long side of the dough is in front of you. Sprinkle filling evenly over the dough. Roll up dough from a long side to enclose the filling. Cut into eight equal pieces. 

PLACE one piece in the centre of the pan and arrange the remaining seven pieces around the centre. Cover the pan with a clean tea towel and stand in a warm place for 30 minutes or until the dough has almost doubled in size.

BAKE spirals for 35 minutes or until cooked through. Cover spirals loosely with foil if they start to over-brown. Leave in the pan for 5 minutes to cool slightly. Combine marmalade and liqueur in a small bowl and brush over spirals. 

White chocolate sauce Stir ingredients in a heatproof bowl over a small pot of simmering water (don’t let water touch the base of the bowl) until smooth. Cool slightly.

SERVE spirals in the pan, drizzled with warm white chocolate sauce. 

TIP:  You can make the white chocolate sauce in the microwave! Place the ingredients in a microwave-safe bowl and microwave on high for 30 seconds at a time, stirring after each, until melted and smooth. Cool for 10 minutes. 




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