Raspberry Pinwheels

  • Serves

    makes 16


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.


  • 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


Step 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.

Step 2

On a lightly floured surface, roll dough into a 18" x 10" rectangle about 1⁄2" 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.

Step 3

Make the pinwheels: Heat oven to 350°. On a lightly floured surface, roll dough into a 20" square about 1⁄4" thick; cut into sixteen 5" squares and transfer to parchment paper-lined baking sheets.

Step 4

Place 1 tbsp. jam in the middle of each square. Make a 2" long diagonal cut from each corner toward jam at center.

Step 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.

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