cookRaspberry Pinwheels

These sugar-crusted, jam-filled pastries are a morning treat at Twofish Baking Company in Sea Ranch, California. From: Saveur MAKES 16

¼ cup water heated to 115°
2½ tsp. active dry yeast
½ cup milk
¼ cup granulated sugar
1 egg, plus 1 yolk
2½ cups flour, plus more
16 tbsp. unsalted butter, cubed and chilled
1 tsp. kosher salt
1 cup raspberry jam
2 tsp. heavy cream
¼ cup turbinado sugar

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 ½" 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 ¼" 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.

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