Ingredients:

  • 1 cup (240ml) Whole Milk, lukewarm (105°F / 40°C)
  • 2 ¼ teaspoons (7g sachet) Active Dry Yeast
  • ¼ cup (50g) Granulated Sugar, divided
  • 1 teaspoon Fine Sea Salt
  • 1 large (50g) Egg, lightly beaten
  • 4 tablespoons (55g) Unsalted Butter, melted and cooled slightly
  • 3 cups (360g) All-Purpose Flour (plus extra for dusting)
  • 8 ounces (225g) Full-Fat Cream Cheese, very soft (at room temperature)
  • ½ cup (100g) Granulated Sugar or Caster Sugar
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Zest (from about 1 medium lemon)
  • 1 large (50g) Egg Yolk
  • ½ cup (150g) Raspberry Jam (smooth or lightly seeded)
  • 1 cup (125g) Icing Sugar (Powdered Sugar)
  • 2–3 tablespoons (30–45ml) Whole Milk or Fresh Lemon Juice

Instructions:

  1. Activate the Yeast: In a small bowl, combine lukewarm milk, yeast, and 1 tablespoon of the sugar. Whisk lightly and let stand for 5–10 minutes until foamy.
  2. Combine Wet Ingredients: In the bowl of a stand mixer, whisk together the activated yeast mixture, remaining sugar, salt, egg, and melted butter.
  3. Mix and Knead: Gradually add the flour, mixing on low speed until a shaggy dough forms. Increase speed to medium-low and knead with the dough hook for 5–7 minutes until the dough is smooth and pulls away from the sides of the bowl. (Alternatively, knead by hand for 8–10 minutes.)
  4. First Proof: Place the dough in a lightly oiled bowl, turning once to coat. Cover tightly and let proof in a warm place for 60–90 minutes, or until doubled in size.
  5. Make the Filling: While the dough proofs, beat the softened cream cheese, sugar, vanilla, lemon zest, and egg yolk in a medium bowl until completely smooth and lump-free. Set aside.
  6. Roll the Dough: Punch down the proved dough gently. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, approximately 12 x 18 inches (30 x 45 cm), ensuring the thickness is even.
  7. Spread the Layers: Spread the cream cheese filling evenly over the dough, leaving a ½-inch border on the long edge furthest from you. Dollop the raspberry jam over the cream cheese and carefully spread it out.
  8. Roll and Slice: Starting from the nearest long edge, tightly roll the dough into a log. Pinch the seam shut firmly. Using a sharp knife or dental floss, slice the log into 12 even pieces, about 1 ½ inches (4 cm) thick.
  9. Second Proof: Place the pinwheels, cut side up, on the prepared baking sheets, leaving about 2 inches between them. Cover loosely and let rest for 20 minutes while you preheat the oven.
  10. Preheat and Bake: Preheat oven to 375°F (190°C). Bake the pinwheels for 18–20 minutes, rotating the sheets halfway through, until they are golden brown and the filling is set.
  11. Glaze and Serve: Whisk together the icing sugar and 2 tablespoons of milk/lemon juice until smooth. Drizzle generously over the warm pinwheels and serve.