With a dollop of jam and a drizzle of icing they’re sure to sweeten any morning
The smell of fresh-baked bread may be the only thing to rival the aroma of a fresh pot of coffee wafting throughout the house, right? To make mornings even more enticing, we added a little spin on the fresh-bread-for-breakfast idea — Breakfast Pinwheels. With a dollop of jam and a drizzle of icing they’re sure to sweeten your day. Watch the video below to see how easily these come together, and then check out the recipe for a detailed how-to.
*Note: This recipe is part of a series of how to make a big batch of bread dough and turn it into three types of bread — get all of the recipes here.
- ⅓ Big Batch Bread Dough*
- 1 egg, for egg wash
- 4 tsp raspberry jam
- ½ cup icing sugar
- 1 tbsp milk
- ½ tsp vanilla extract
Roll the dough into a 16 x 8-inch rectangle. Cut into 8 (4-inch) squares, trimming the excess edges if needed (add any excess to the remaining Big Batch Bread Dough). Cut 2-inches deep from each corner to the centre of each square making 8 points. Fold every other point into the centre of the square. Gently press the points to the center to secure them.
Arrange the pinwheels on 2 parchment paper-lined baking sheets, spacing at least 2-inches apart. Cover and let the pinwheels rise until doubled in volume, about 30 minutes.
Preheat oven to 400˚F. Beat together the egg with 1 tbsp water; set aside.
Press together the points in the centre of each pinwheel one more time to secure them. Brush the egg wash over the pinwheels. Bake until golden brown, about 15 to 18 minutes. Spoon ½ tsp jam into the centre of each breakfast pinwheel.
Whisk together the icing sugar, milk and vanilla until blended. Using a spoon or fork, drizzle icing evenly over each pinwheel. Serve warm.
Yield: Makes 8 servings