Pinwheels

Directions

Preheat oven to 350℉ (180℃).

In large mixer bowl, combine 1½ 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 1½ x14 inch rectangle.

Cut into 1½ inch squares.

Place on greased baking sheets.

Cut each square diagonally from each corner to within about ½ 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 of 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 ½ inch in diameter, or use a candied cherry for extra decoration.

Lightly cover; let rise at room temperature until almost doubled, 15 to 20 minutes.

Bake for 15 minutes at 350℉ (180℃) or until golden brown.

Remove to a wire rack; let cool slightly.

Sprinkle with confectioners sugar.