Nut and Plum Butter Pinwheels

Nut and Plum Butter Pinwheels
1 hr 45 min.


for 12 pieces
500 grams Pastry flour
1 cube fresh Yeast (42 grams)
250 milliliters lukewarm Milk
150 grams Sugar
1 pinch Salt
100 grams Butter
250 grams Plum butter
2 tablespoons Lemon juice
50 grams chopped Walnuts
50 grams chopped Hazelnuts
2 teaspoons Cinnamon
½ teaspoon ground Cardamom
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Preparation steps

Step 1/4

Dissolve the yeast in the lukewarm milk with 1 teaspoon sugar until smooth.

Step 2/4

Put the flour, 90 grams (approximately ½ cup) sugar, 1 pinch of salt and the chopped butter into a bowl. Pour in the yeast milk and knead with the kneading hook of the electric hand mixer to a smooth dough. Cover the dough and let rise for 45 minutes in a warm place.

Step 3/4

Heat the plum butter with lemon juice, remaining sugar, cinnamon and cardamom in a pan.

Step 4/4

Divide the dough in half and roll out each half on a floured surface to about 1 cm (approximately ½ inch) thick rectangle. Spread the plum butter mixture over the rolled dough and sprinkle with chopped walnuts and hazelnuts. Roll up the dough from the long side and cut into about 2 cm (approximately ¾ inch) thick slices to form the pinwheels.

Place the pinwheels at some distance from each other on a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for 20-25 minutes.

Remove the baking sheet from the oven and let the pinwheels cool.