The pumpkin will help these pinwheels keep for longer and contribute a subtle flavour. The most difficult thing about these is trying not to eat them all.
Sift together the plain flour, wholemeal flour and half of the cinnamon
Mix together the dry ingredients with the milk and yeast, first measure of margarine, mashed pumpkin and vanilla extract to form a sticky dough
Cover dough and allow to rise
Knead the dough gently after 45 minutes and again 45 minutes later then allow to rise until doubled in size
Heat oven to 220°C
On a well floured bench roll the dough out into a large rectangle to a thickness of approximately 5mm
Brush the dough lightly with the melted second measure of margarine and sprinkle over brown sugar, remaining cinnamon and raisins
Roll the dough along the long edge to form a long sausage shape
Cut into approximately 2cm rounds
Place rounds approximately 2cm apart on a greased baking tray and allow to rise again until doubled in size
Bake for approximately 15-20 minutes or until cooked through and golden brown
Remove from oven and lightly brush with melted honey while still hot
Allow to cool on a wire rack
Tip
It is possible to leave bread dough to rise overnight in the refrigerator. However it is really only useful for the first rise if of a two rise method.
2 tsp
dried active yeast
¾ cup
milk, reduced fat
1 cup
plain white flour
1 cup
wholemeal flour
1 tbsp
ground cinnamon
2 tsp
margarine
½ cup
pumpkin, cooked, mashed, cooled
½ tsp
vanilla extract
1 tbsp
melted margarine
1 tbsp
brown sugar
¼ cup
raisins
2 tsp
honey, melted
Per serve
Energy
872kJ
Total Fat
3.4g
Saturated Fat
1.4g
Total Carbohydrate
37.7g
Sugars
8.8g
Total Fat
3.1g
Sodium
38mg
Method
Dissolve the yeast in the warmed milk
Sift together the plain flour, wholemeal flour and half of the cinnamon
Mix together the dry ingredients with the milk and yeast, first measure of margarine, mashed pumpkin and vanilla extract to form a sticky dough
Cover dough and allow to rise
Knead the dough gently after 45 minutes and again 45 minutes later then allow to rise until doubled in size
Heat oven to 220°C
On a well floured bench roll the dough out into a large rectangle to a thickness of approximately 5mm
Brush the dough lightly with the melted second measure of margarine and sprinkle over brown sugar, remaining cinnamon and raisins
Roll the dough along the long edge to form a long sausage shape
Cut into approximately 2cm rounds
Place rounds approximately 2cm apart on a greased baking tray and allow to rise again until doubled in size
Bake for approximately 15-20 minutes or until cooked through and golden brown
Remove from oven and lightly brush with melted honey while still hot
Allow to cool on a wire rack
Tip
It is possible to leave bread dough to rise overnight in the refrigerator. However it is really only useful for the first rise if of a two rise method.
Method
Dissolve the yeast in the warmed milk
Sift together the plain flour, wholemeal flour and half of the cinnamon
Mix together the dry ingredients with the milk and yeast, first measure of margarine, mashed pumpkin and vanilla extract to form a sticky dough
Cover dough and allow to rise
Knead the dough gently after 45 minutes and again 45 minutes later then allow to rise until doubled in size
Heat oven to 220°C
On a well floured bench roll the dough out into a large rectangle to a thickness of approximately 5mm
Brush the dough lightly with the melted second measure of margarine and sprinkle over brown sugar, remaining cinnamon and raisins
Roll the dough along the long edge to form a long sausage shape
Cut into approximately 2cm rounds
Place rounds approximately 2cm apart on a greased baking tray and allow to rise again until doubled in size
Bake for approximately 15-20 minutes or until cooked through and golden brown
Remove from oven and lightly brush with melted honey while still hot
Allow to cool on a wire rack
Tip
It is possible to leave bread dough to rise overnight in the refrigerator. However it is really only useful for the first rise if of a two rise method.
