Sunday, 13 December 2009

Whole Grain Fruit-Filled Pinwheels: HBinFive

Today in the bread-baking blog we're featuring Fruit-Filled Pinwheels, the second Holiday bread made with Healthy Bread in Five Minutes Whole Grain Challah dough. We featured Whole Wheat Challah last time.

These delicious Fruit-Filled Pinwheels are a healthier alternative to regular pastries. The dough, made with a large percentage of whole wheat flour, is very flavorful with the addition of dried cranberries and orange zest.  To enhance the whole experience, the pinwheels are filled with a mixture of cream cheese, honey and lemon zest and topped with delicious jam. 

I've been making a lot of jams recently so I decided to fill the pinwheels with several different flavors of jam and marmalade.  I used homemade citrus marmalade, peach preserves, cranberry pear jam, and grapefruit cranberry marmalade

Whole Grain Fruit-Filled Pinwheels
The recipe for the Whole Grain Challah can be found here.

Shaping the Pinwheels

Take the dough out of the refrigerator and dust the surface with flour.  Cut off a 1 1/2 pound piece of dough. Dust with more flour and shape the dough into a tight ball by stretching the surface all around.


Roll out the dough into a 1/8-inch thick, 11 x 15-inch rectangle.  Use enough flour to prevent the dough from sticking to the counter, but not too much to make the dough dry.  This part was pretty tricky since the dough is very wet. 

At this point, I moved the rectangle to a parchment-lined baking sheet so I wouldn't have to move the pinwheels once they were shaped.

Cut the dough into 12 small squares by making evenly spaced cuts along the length and width of the dough.

I made the pieces smaller so they ended up looking more like rectangles than squares.

Topping the Pinwheels

Fill the center of each square with a teaspoon of cream cheese filling and preserves.

Here are the jams I used: Citrus Marmalade, Grapefruit Cranberry Marmalade, Peach Preserves and Cranberry Pear Jam.

Cut a slash from the filling to each of the corners of the dough.  I separated onto 2 baking sheets before doing this part.

Brush every other point with egg wash. Lift one of the egg-washed points up and to the center, repeat with the rest of the egg-washed points.  Press them firmly together over the filling.

Proofing the Pinwheels

Cover the pinwheels loosely with plastic wrap and let them rest for 40 minutes.


Preparing the Pinwheels for Baking

Preheat the oven to 350 degrees and place the rack in the middle of the oven.  Brush the tops with egg wash.  Place an almond in the center of each pinwheel.


Baking the Pinwheels

Bake about 20 to 25 minutes, until golden brown and well set in the center.

Cooling and Serving the Pinwheels

Serve them warm or cool. They taste good either way.

These beautiful pinwheels would look festive on any Holiday luncheon table.  They also make a tasty afternoon snack with coffee or tea.

Thanks for joining us today in the bread-baking blog.  Look for more breads from the Healthy Bread in Five Minutes Baking Group. 

Happy Baking!

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