Roasted Pear and Orange Spanish Pan de Higo for Autumn

Tue, 06 Oct 2026 00:00:00 +0000

What Makes This Special

This bread uses the creaming method—a classic in cakes and enriched breads—to incorporate air and create a soft, tender crumb, balanced by the autumnal sweetness of roasted pears and aromatic orange zest.

Ingredients

The main ingredients are tailored for a soft, slightly sweet bread with a seasonal filling. The creamed butter and sugar establish the structure, while roasted pears provide moisture and flavor contrast.

For the Dough

Bread flour (400g): High protein content for structure.
Instant yeast (7g): Leavening.
Unsalted butter (60g): Fat for softness and flavor, creamed for aeration.
Granulated sugar (55g): Sweetness and assists creaming.
Eggs (2, about 100g): Enrich and bind the dough.
Whole milk (160ml): Hydration and tender crumb.
Fine salt (6g): Balances flavor and regulates yeast.
Orange zest (zest of 1 orange): Aroma and seasonal color.
Ground cinnamon (1 tsp): Spice.

For the Filling

Pear (200g): Roasted to concentrate flavor and reduce moisture.
Neutral oil (1 tbsp): Helps caramelization during roasting.

For the Glaze

Honey (20g) and water (15ml): Makes a sticky, shiny finish.

Instructions

Step 1: Roast the Pears

Preheat oven to 200°C (conventional). Toss diced pear with oil and spread on a lined baking tray. Roast for 18–22 minutes, stirring once, until golden and some edges caramelized. Pear must lose excess moisture—otherwise it will make the bread soggy. Cool completely.

Orange on bake.now