Cinnamon Raisin Walnut Pinwheels
|
What you need:
Filling: 1/2 cup packed dark brown sugar 1/2 cup raisins 1/2 cup walnuts 1 tsp Soul Warming Cinnamon Blend 2 Tbsp melted butter Biscuit Dough: 1 3/4 cups flour 2 tsp baking powder 1/2 tsp baking soda 1 tsp sugar 1/2 tsp salt 6 Tbsp cold butter 3/4 cup buttermilk |
Method:
Preheat the oven to 425°F
Chop raisins and walnuts. In a small bowl, combine the sugar, raisins, walnuts, and Soul Warming Cinnamon Blend. Set aside.
In a large baking bowl, combine flour, baking powder, baking soda, sugar, and salt. Cut butter into small pieces, then using a pastry cutter or fingers, work in the butter until the mixture resembles coarse meal with some small lumps.
Using a spatula or wooden spoon, fold the buttermilk into the flour mixture, just enough that the flour mixture is moist. Do not overmix. The dough will be sticky but will hold together.
Place the dough on a floured surface and gently knead 6 to 8 times. Dust lightly with flour if needed to keep it from sticking. Pat the dough into a square, then use a floured rolling pin to roll dough into 12-inch square.
Use a pastry brush to brush the dough with the melted butter. Then sprinkle raisin, walnut, sugar mixture evenly over the dough. Roll the dough into a tight, jelly-roll like roll. Pinch the dough at the seam to seal shut. Use a sharp knife, to cut the roll crosswise into 12 pieces. Place pinwheels spiral facing up on a baking sheet that has been greased or is covered in parchment paper.
Bake until puffy and golden-brown about 15 to 18 minutes. Transfer to a cooling rack and let cool before serving.
Preheat the oven to 425°F
Chop raisins and walnuts. In a small bowl, combine the sugar, raisins, walnuts, and Soul Warming Cinnamon Blend. Set aside.
In a large baking bowl, combine flour, baking powder, baking soda, sugar, and salt. Cut butter into small pieces, then using a pastry cutter or fingers, work in the butter until the mixture resembles coarse meal with some small lumps.
Using a spatula or wooden spoon, fold the buttermilk into the flour mixture, just enough that the flour mixture is moist. Do not overmix. The dough will be sticky but will hold together.
Place the dough on a floured surface and gently knead 6 to 8 times. Dust lightly with flour if needed to keep it from sticking. Pat the dough into a square, then use a floured rolling pin to roll dough into 12-inch square.
Use a pastry brush to brush the dough with the melted butter. Then sprinkle raisin, walnut, sugar mixture evenly over the dough. Roll the dough into a tight, jelly-roll like roll. Pinch the dough at the seam to seal shut. Use a sharp knife, to cut the roll crosswise into 12 pieces. Place pinwheels spiral facing up on a baking sheet that has been greased or is covered in parchment paper.
Bake until puffy and golden-brown about 15 to 18 minutes. Transfer to a cooling rack and let cool before serving.