This bread is so moist and flavorful that I could eat the entire loaf by myself. On second thought, I couldn’t leave Doc out. He is so good to me I would let him have the first piece… then I would devour the rest!
This bread has an easy fruit filling. Preserves! I used cherry preserves but If you don’t like cherries, never fear. Any preserve flavor can be used. Try strawberry, blueberry, blackberry, or peach. The options are endless!
3 and 1/2 cups all purpose flour
1 package active dry yeast
1/4 cup 2% milk
1/4 cup half and half
1/2 cup sour cream
6 tablespoons unsalted butter, cubed
1/3 cup granulated sugar
1 teaspoon kosher salt
1 large egg
One 18 ounce jar cherry preserves
1 teaspoon lemon zest
Powdered Sugar Glaze
1 and 1/2 cups powdered sugar, sifted
1 to 1 and 1/2 tablespoons half and half
Combine flour and yeast in the bowl of a stand mixer. Place milk, half and half, sour cream, butter, sugar and salt in a small saucepan. Cook over medium heat, stirring, until it registers 125F on a candy thermometer. Slowly add half of milk mixture to flour on low speed using the paddle attachment. Add egg. Add the other half of the milk mixture. Mix for 2 minutes or until dough forms. Switch to the dough hook and beat for 5 minutes or until dough is smooth. The dough will not stick to the sides of the mixing bowl but will still be connected to the bottom of the bowl.
Spray a clean large glass bowl with non-stick canola oil spray. Place dough in bowl and turn over to coat both sides with the non-stick spray. Cover bowl with a non-stick sprayed plastic wrap then cover with a clean towel. If you have granite countertops put a towel under the bowl to prevent the granite from keeping the bowl cold or the dough won’t rise. Let dough sit on the countertop for 1 and 1/2 hours or until doubled in size.
Grease a 10 inch cast iron skillet with canola oil. Set aside. Spray clean countertop, a rolling pin and a bench scraper (or knife) with non-stick spray (don’t use flour). Roll dough into an 18 X 16 inch rectangle. Spread cherry preserves on dough leaving a 1 inch border free of preserves. Roll dough up starting on the long side. You won’t be able to roll tightly or all the preserves will come out! Lift and roll the dough over to keep all the preserves inside the dough. Press seam and ends to seal. Turn dough so it is seam side down. Re-measure and make the dough roll 18 inches long again.
Cut roll in half lengthwise leaving one end still connected. With cut side up, lift and place one half of the dough on the opposite side of the other piece. Repeat. (Pretend you are braiding someone’s hair.) Make sure the cut side is always facing the ceiling. When you get to the end of the roll connect the two ends of the braid then shape into a circle and connect those two ends. Transfer dough to the greased cast iron skillet. (Let your kids help you with this part…it is tricky to do by yourself – I held 2 huge spatulas with my elbows and used my hands. I held my breath too!)
Let the Pinwheel Bread rise for 45 minutes or until double in size. Preheat oven to 350F. Cook for 35 to 40 minutes or until an instant read thermometer reads 190F. About halfway through the cooking time, tent bread with foil or it will get too brown.
To make the glaze whisk powdered sugar and half and half together. Drizzle along the lines of the pinwheel. Happy Baking!
Published in The News and Neighbor on August 17, 2016