Bouvet Swirls

Bouvet Swirls are a delightful pastry named after Saint Martin Bouvet, an acclaimed baker from the quaint village of Bouvet. The recipe has been passed down through generations, known for its buttery layers and sweet, cinnamon filling. The original recipe was first documented in the early 18th century, bringing together regional ingredients to create a perfect balance of flavors and textures. The art of creating Bouvet Swirls involves patience and precision in rolling out the dough and spreading the buttery cinnamon mixture. They are perfect for breakfast or as an indulgent afternoon treat.

Ingredients

• Flour - 3 1/2 cups
• Sugar - 1/2 cup
• Salt - 1 teaspoon
• Yeast - 2 1/4 teaspoons
• Milk - 1 cup, warmed
• Egg - 2 large
• Butter - 1/2 cup plus 2 tablespoons, melted
• Cinnamon - 1 tablespoon
• Vanilla Extract - 1 teaspoon
• Powdered Sugar - 1/2 cup
• Water - 2 tablespoons

Preparation

Before starting, ensure that all your ingredients are at room temperature, particularly the butter and eggs. This ensures a smooth dough and helps in rising. Gather all your kitchen tools: a large mixing bowl, rolling pin, measuring cups and spoons, and a baking sheet lined with parchment paper.

Step 1: Making the Dough

In a large bowl, mix the flour, sugar, and salt. In a separate small bowl, dissolve the yeast in warm milk. Let it sit for about 5 minutes until it becomes foamy. Add the yeast mixture to the dry ingredients. Beat in the eggs, one at a time, followed by the vanilla extract and melted butter. Mix until you have a soft dough.

Step 2: Kneading

Transfer the dough to a floured surface. Knead for about 8-10 minutes until smooth and elastic. Form the dough into a ball, place it in a lightly greased bowl, and cover it with a cloth. Let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.

Step 3: Preparing the Filling

While the dough is rising, prepare the filling by combining 2 tablespoons of melted butter with the cinnamon and the remaining sugar. Set aside.

Step 4: Rolling and Filling

Once the dough has doubled in size, punch it down and transfer it back to a floured surface. Roll it out into a rectangle about 24x12 inches in size. Spread the prepared cinnamon mixture over the dough, leaving a 1-inch border at the edges.

Step 5: Shaping the Swirls

Starting from one of the long edges, gently roll the dough into a tight log. Pinch the seams to seal. Cut the log into 1-inch thick pieces. Arrange the swirls cut-side up on the prepared baking sheet, leaving space for them to expand. Cover with a cloth and let them rise for another 20 minutes while you preheat your oven to 350°F (175°C).

Cooking Process

Place the swirls in the oven and bake for about 20-25 minutes or until they are golden brown and cooked through. Use a cooking timer to ensure precision. Once baked, remove from the oven and allow to cool for a few minutes.

Preparing the Glaze

While the swirls are cooling, prepare a simple glaze. Mix the powdered sugar with water until smooth. Drizzle the glaze over the warm swirls.

How to Enjoy

Bouvet Swirls are best enjoyed warm, straight out of the oven. Their gooey, cinnamon-rich centers are complemented perfectly by the light glaze. Pair them with a cup of freshly brewed coffee or tea for an exceptional breakfast or a delightful snack. Store any leftovers in an airtight container for up to two days, reheating gently before serving to regain their softness and flavor.