Raspberry Pinwheels

Raspberry Pinwheels

Raspberry Pinwheels

These sugar-crusted, jam-filled pastries are a morning treat at Twofish Baking Company in Sea Ranch, California.André Baranowski

These sugar-crusted, jam-filled pastries are a morning treat at Twofish Baking Company in Sea Ranch, California. This recipe first appeared in our May 2014 issue with the story Early to Rise.

Raspberry Pinwheels
These sugar-crusted, jam-filled pastries are a morning treat at Twofish Baking Company in Sea Ranch, California. This recipe first appeared in our May 2014 issue with the story Early to Rise.
Yield: makes 16

Ingredients

  • 14 cup water heated to 115°
  • 2 12 tsp. active dry yeast
  • 12 cup milk
  • 14 cup granulated sugar
  • 1 egg, plus 1 yolk
  • 2 12 cups flour, plus more
  • 16 tbsp. unsalted butter, cubed and chilled
  • 1 tsp. kosher salt
  • 1 cup raspberry jam
  • 2 tsp. heavy cream
  • 14 cup turbinado sugar

Instructions

  1. Make the dough: Place water and yeast in a bowl; let sit until foamy, about 10 minutes. Whisk in milk, granulated sugar, and egg; set aside. Pulse flour, butter, and salt in a food processor into pea-size crumbles. Add yeast mixture; pulse until dough comes together. Form dough into a disk and wrap in plastic wrap; chill 1 hour.
  2. On a lightly floured surface, roll dough into a 18" x 10" rectangle about 12" thick. Working from narrow ends, fold dough in thirds like a letter. Repeat, rolling and folding twice more; wrap in plastic wrap and chill 1 hour.
  3. Make the pinwheels: Heat oven to 350°. On a lightly floured surface, roll dough into a 20" square about 14" thick; cut into sixteen 5" squares and transfer to parchment paper-lined baking sheets.
  4. Place 1 tbsp. jam in the middle of each square. Make a 2" long diagonal cut from each corner toward jam at center.
  5. Fold same side of each cut corner up and over jam, leaving opposite sides flat. Mix yolk and cream in a bowl and brush over dough, avoiding the jam; sprinkle with turbinado sugar. Bake pinwheels, rotating baking sheets once halfway through, until golden brown, 20–25 minutes. Let pinwheels cool completely before serving.
How to Form Raspberry Pinwheels
Brenda Weaver