While in Japan this fall, I made it my mission to sample every macha, cream and chocolate pastry I could get my hands on. Although this treat pales in comparison to the Japanese pastries I enjoyed, it was nice to nostalgically peruse my vacation photos with a pain au chocolat in one hand and a cup of coffee in the other.
Oh Japan, I miss you!
Yield: 16 pinwheels
250 calories per pinwheel
Active time: 20 minutes
Total time: 260 minutes
1 cup lukewarm water
3 tablespoons granulated sugar
4 tablespoons butter
2 teaspoons vanilla extract
1½ cups all-purpose flour
3/4 cup wheat flour
3 tablespoons nonfat dry milk
1/3 cup potato flakes
1 1/4 teaspoons salt
2 teaspoons yeast
1 cup chocolate chips
1 can sweet condensed milk
1. In a 2 cup Pyrex bowl, combine the lukewarm water, yeast, and a pinch of sugar. Set aside for 10 minutes.
2. In your stand mixer bowl with the dough hook attached combine the remaining dough ingredients and yeast mixture.
3. “Stir” until a shaggy dough forms.
4. Increase the speed to 2 and knead until a smooth and cohesive dough forms, about 5 minutes.
5. Shape the dough into a ball, place in a bowl, cover with plastic wrap, and set aside to rise until doubled in bulk, about 90 minutes.
6. Turn the dough out onto your counter top and roll into a large rectangle.
7. In a medium sized bowl, combine “the filling” ingredients and stir well.
8. Spread the filling over the half of the dough, taking care to stay away from the ends.
9. Form a jelly roll, being sure to tightly roll and to seal the seams.
10. Cut the dough into 16 even pieces by cutting the roll in a series of halves.
11. Place the pinwheels in a parchment lined pan, cover with plastic wrap, and set aside until very puffy, about 90 minutes.
12. With about 30 minutes left in the final proof, preheat your oven to 350 degrees.
13. Bake until light golden brown, about 25 minutes.