INGREDIENTS

INSTRUCTIONS

In large mixer bowl, combine 1 1/2 cups of all purpose flour, yeast,
sugar, and salt; mix well.  Heat water and butter until very warm
(120F to 130F); butter does not need to melt).  Add to flour mixture.
Add eggs. Blend at low speed until moistened; beat for 3 minutes at
medium speed. by hand, gradually stir in remaining flour to make a
soft dough. Cover with plastic wrap.  Refrigerate for 6 to 12 hours.
While dough is chilling, punch down several times.
Allow dough to come to room temperature.  Divide dough into 2 parts.
Roll each part into a 10 1/2 x14-inch rectangle.  Cut into 3 1/2 inch
squares. Place on greased baking sheets.  Cut each square diagonally
from each corner to within about 1/2 inch of center.  Place rounded
teaspoon of preserves in center.  There are now 2 points to each
corner. Lightly brush every other point with egg wash (1 egg and 1
tablespoon water slightly beaten).  Bring moistened points toward
center, gently twist and pinch to fasten together.  Top each center
with a small piece of dough, about 1/2 inch in diameter, or use a
candied cherry for extra decoration.
Lightly cover; let rise at room temperature until almost doubled, 10
to 15 minutes (15 to 20 minute for Active Dry Yeast).  Bake for 15
minutes at 350F or until golden brown.  Remove to a wire rack, let
cool slightly. Sprinkle with confectioners sugar.
Makes 24 pinwheels.
Posted by Stephen Ceideberg; December 13 1991.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip

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