Overnight Sunshine Pinwheels

Denise Pounds, Hutchinson, Kansas


1 cup (2 sticks) unsalted butter, plus 2 tablespoons soft unsalted butter
1 (¼ ounce) package RED STAR® Platinum Superior Baking Yeast
¾ cup warm water (110°F - 115°F)
¼ cup granulated sugar
¼ cup instant nonfat dry milk
2 teaspoons salt
5 ¼ - 5 ½ cups King Arthur® Unbleached Bread Flour, divided
6 large eggs, beaten plus 1 egg for egg wash
1 tablespoon water
7 ounces sweetened condensed milk
1 tablespoon finely grated lemon zest 
¼ cup fresh lemon juice
¼ cup King Arthur® Unbleached Bread Flour
½ cup granulated sugar
1 tablespoon unsalted butter, melted
1 tablespoon finely grated lemon zest 
1 tablespoon finely grated orange zest 


KWC Test Kitchen Note: Prepare dough in advance and refrigerate overnight.
1. For the dough: Place 2 sticks butter in freezer until frozen solid. Whisk together yeast and water and wait 5 - 10 minutes for it to foam (proof). 
2. In bowl of a stand mixer fitted with paddle attachment, combine sugar, dry milk, salt and 4 cups flour. Add yeast mixture, eggs, and 2 tablespoons soft butter; beat at medium speed 7 minutes. Cover; allow to rise at room temperature until doubled. 
3. While dough is rising, grate frozen butter on the large holes of a grater. Coat butter with ¼ cup flour. Return to freezer. 
4. Using spoon, stir frozen butter into dough. Gradually add 1 cup flour, just until incorporated, to form a workable dough. Place in greased sealable bowl and refrigerate overnight. The next day remove dough from refrigerator and deflate.
5. For the filling: Whisk together condensed milk, lemon zest and lemon juice; mixture will thicken slightly. 
6. For the streusel: Combine flour, sugar, butter, lemon zest and orange zest, until crumbly. 
7. To make pinwheels, divide dough in half. On well-floured work surface, roll half of the dough into a 20” x 15” rectangle. Cut into twelve 5” squares. Cut slashes from corners, leaving center intact. Lift every other point in toward the center, pressing the corner into the dough. Place on parchment-lined baking sheets. Repeat with second half of dough. 
8. Beat the egg with 1 tablespoon water; brush gently on each pinwheel. Spoon filling in centers of squares; sprinkle on streusel. Cover loosely with plastic wrap; let rise until almost doubled. Preheat oven to 400°F.
9. Bake pinwheels 8 minutes. Rotate baking sheet and bake 1 - 2 more minutes, until golden brown. Transfer pinwheels to rack.
Yield: 24 pinwheels.

Nutrition Information Per Serving (1 PINWHEEL, 86g)

280 calories, 7g protein, 36g carbohydrates, 1g dietary fiber, 12g fat, 7g saturated fat, 0g trans fat, 80mg cholesterol, 76mcg folate, 236mg sodium, 2mg vitamin C, 2mg iron, 55mg calcium.