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Raspberry pinwheels
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Prep Time:
320 minutes
Cook Time:
15 minutes
Total Time:
335 minutes
Ingredients:
  • 687.50 ml plain flour
  • 1.25 gm ground nutmeg
  • 250g butter, chilled, roughly chopped
  • 3/4 warm cup milk
  • 1 x 7g sachet dry yeast
  • 74.25 gm white sugar
  • 1 egg, lightly beaten
  • 1 x quantity Danish pastry
  • 330.00 gm raspberry jam
  • 1 eggwhite
  • 36.00 gm white sugar
Instructions:
  • In a food processor, mix flour, salt, cardamom, and nutmeg briefly. Add butter and pulse until butter is the size of small peas. Transfer mixture to a large bowl.
  • In a jug, mix milk, yeast, and 1 tablespoon sugar. Whisk until smooth. Let it sit in a warm spot for 10 minutes until bubbles appear on the surface.
  • Mix the remaining sugar into the flour mixture and create a well in the center. Pour in the yeast mixture and egg, then gently stir until just combined, being careful not to break up the butter. Cover with plastic wrap and refrigerate for 4 hours.
  • Sprinkle some flour on your work surface. Roll out the dough into a 25cm x 40cm rectangle. Fold it into thirds, turn it 90 degrees, and roll it out again. Fold into thirds once more, wrap in plastic wrap, and chill in the refrigerator for 30 minutes.
  • Preheat your oven to 200°C. Divide the pastry in half and roll out one half until it is 1/2cm thick. Cut the pastry into 10cm squares and spoon 1 teaspoon of jam into the center of each square.
  • Using a sharp knife, make 4cm diagonal cuts from each corner towards the center of the pastry. Brush the pastry points with egg white, then lift and press them together to create a pinwheel shape. Repeat with the remaining pastry and jam. Place them on greased baking trays, brush with egg white, sprinkle with sugar, and bake for 12 to 15 minutes until golden. Serve hot.

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