The Pioneer Woman Tasty Kitchen
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Raspberry Pinwheels

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Level: Intermediate

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Description

Raspberry Pinwheels with a Chambord glaze.

Ingredients

  • FOR THE DOUGH:
  • ¼ cups Warm Water
  • 1 package (1/4 Oz. Packet) Dry Yeast
  • ¾ cups Lukewarm Low-fat Milk
  • ¼ cups Sugar
  • ½ teaspoons Salt
  • 1  Large Egg, At Room Temperature
  • ¼ cups Unsalted Butter, Softened
  • 3-½ cups Flour (approximate)
  • FOR THE FILLING:
  • 1-½ cup Raspberries
  • 2 Tablespoons Honey
  • 1 Tablespoon Water
  • 2 teaspoons Cornstarch
  • ¼ teaspoons Vanilla Extract
  • 1 teaspoon Chambord
  • FOR THE GLAZE:
  • ¾ cups Powdered Sugar, Softened
  • 3 teaspoons Fresh Lemon Juice
  • 2 teaspoons Chambord

Preparation

Combine warm water and yeast in a small bowl; let stand 5 minutes. Combine lukewarm milk, sugar, and salt in the bowl of a stand mixer fitted with a flat beater. Stir in egg and butter on low speed until combined, then stir in yeast mixture. Mix in 2 cups of flour until incorporated; gradually add remaining flour 1/4 cup at a time until dough feels tacky but doesn’t stick to your fingers. Switch out the flat beater for a dough hook, and knead dough for 5 minutes until smooth and elastic (you may need to add additional flour, 1 tablespoon at a time—I added 1 additional tablespoon). The dough is ready when it pulls away from bottom of the mixer bowl.

Place dough in a large bowl coated with cooking spray and cover with plastic. Let the dough rise in a warm place until doubled in size (about 1 hour). Meanwhile, prepare the filling. Combine raspberries and honey in a saucepan over medium-high heat, stirring constantly. When mixture begins to bubble, reduce heat to low and simmer for 20 minutes, stirring occasionally. Whisk water and cornstarch together in a small bowl. Add to fruit mixture and continue cooking until thickened, 1 or 2 minutes. Remove fruit mixture from heat and stir in vanilla and Chambord. Set aside.

To check if dough has doubled, lightly flour 2 fingers and press them down into center of dough. If indentations remain, gently press down dough; cover and let rest 5 minutes. Turn dough out on a lightly floured board and roll into an 18 x 12-inch rectangle. Brush dough with raspberry filling, leaving a 1/4-inch border. Carefully roll dough up into a tight log and pinch edges to seal. Trim off uneven ends, then score log every inch and use a sharp knife to slice crosswise into 18 equal slices. Place rolls cut side up into a 13 x 9-inch baking dish coated with cooking spray. Cover with plastic and let rise in a warm place until doubled in size, about 1 hour.

Preheat oven to 350°F. Bake rolls for 18 minutes, until tops are golden. Cool in pan on a wire rack for 5 minutes. To prepare glaze, whisk together powdered sugar, lemon juice, and Chambord in a small bowl. Pour glaze over warm rolls; glaze will set as rolls cool. Wrap leftover rolls well and store at room temperature up to 2 days. Warm in a 300°F oven before serving.

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