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Pinwheels Recipe

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This recipe for Pinwheels, by , is from The Otey Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Sunday, August 26, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg dry yeast
3 to 31/4 c flour
1 tsp salt
1/3 c sugar
2 eggs
1/2 c water
1/3 c shortening
Cherry or raspberry preserves

Directions:
Directions:
In large mixer bowl, combine 11/2 c of flour, yeast, sugar and salt; mix well. Heat water and butter until very warm (120-130); butter does not need to melt. Add to flour mixture. add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Cover with plastic wrap. Refrigerate 6 to 12 hours. While dough is chilling, punch down several times. Allow dough to come to room temperature. Divide dough into 2 parts. Roll each part into a 101/2"x14" rectangle. Cut into 31/2" squares. Place on greased baking sheets. Cut each square diagonally from each corner to about 1/2" of center. Place rounded teaspoon of preserves in center. There are now 2 points to each corner. Lightly brush every other point with egg was (1 egg and 1 tablespoon water slightly beaten). Bring moistened points toward center, gently twist and pinch to fasten together. Top each center with a small piece of dough, about 1/2 inch diameter, or use a candied cherry for extra decoration. Lightly cover; let rise at room temperature until almost doubled, 15 to 20 minutes. Bake 15 minutes at 350 or until golden brown. Remove to wire rack, let cool slightly. Sprinkle with powdered sugar.

 

 

 

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