Yield: makes 16
- 1⁄4 cup water heated to 115°
- 2 1⁄2 tsp. active dry yeast
- 1⁄2 cup milk
- 1⁄4 cup granulated sugar
- 1 egg, plus 1 yolk
- 2 1⁄2 cups flour, plus more
- 16 tbsp. unsalted butter, cubed and chilled
- 1 tsp. kosher salt
- 1 cup raspberry jam
- 2 tsp. heavy cream
- 1⁄4 cup turbinado sugar
- 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.
- 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.
- 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.
- Place 1 tbsp. jam in the middle of each square. Make a 2″ long diagonal cut from each corner toward jam at center.
- 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.