If you remember my last post, I recently had another little forage, and came home with an abundance of bilberries from the top of the hill behind my house and, what with it being lammastide, I decided that I wanted to bake some manner of bread to fit in with the time of the year and so, based off of a recipe from one of my all-time favourite coobook authors, Isa Chandra Moskowitz, I came up with a Bilberry and Lemon Pinwheel recipe; soft, doughy and slightly sweet pinwheels smothered in a zesty lemon icing; They make for a delicious mid-afternoon treat with a cup of coffee and have been a big hit with both my boyfriend and my friends, so I thought that I would share the recipe should you wish to give it a try yourself!
Bilberry and Lemon Pinwheels Recipe (vegan)
Makes 12-14 pinwheels. Takes around 2.5 hours
For the dough:
4 1/2 cups all-purpose flour
1/3 cup granulated sugar
3/4 teaspoon salt
zest on 1 large lemon
1 1/2 cups soy milk
1/3 cup vegan margarine
1/3 cup warm water
1 oz active dry yeast
1 cup of bilberries, frozen. (Blueberries will also work if you don't have any bilberries.)
For the Filling:
2 tablespoons vegan margarine
2 1/2 tablespoons of agave or maple syrup
1 cup brown sugar, packed
2 tablespoons lemon rind
For the Lemon Icing:
1 cup icing sugar
2 tablespoons vegan margarine
1 teaspoon grated lemon rind
2 tablespoons lemon juice
1 tablespoon soy milk
Prepare the dough:
1. In a large mixing bowl, stir together the flour, granulated sugar, salt and lemon zest. Make a well in the center.
2. Heat the soy milk and margarine on a low heat until melted. Put to one side to cool until tepid.
3. Combine the warm water with the active dry yeast with a for and set aside for a few minutes until it begins to foam
4. Once the soy milk and margarine mixture has cooled, pour both it and the dry active yeast into the well in the center of the flour and stir until firm dough forms. If its sticky, add more flour a couple of tablespoons at a time. Fold in the bilberries.
5. Turn the dough out on to a lightly floured surface and kneed for around 6-8 minutes until it's smooth. Form into a ball. Drizzle less than a teaspoon of a light oil into the mixing bowl and turn the ball of dough in the bowl to lightly coat it. Cover with cling film and a kitchen towel and place somewhere warm for about an hour for the dough to rise.
6. When the dough is ready (it should slowly spring back when pressed with your thumb) punch it down and give it a quick kneed on a lightly floured surface before rolling it out into an 11x18inch rectangle. You may need to gently stretch it a little to get it into shape.
Fill the dough:
7. Melt the margarine and add the agave or maple syrup, giving it a good mix. Brush the mixture all over the dough, leaving around 2 inches unbrushed along one of the long edges.
8. In a small bowl, combine the brown sugar and lemon zest and sprinkle this all over the the parts of the dough that have been brushed with the margarine/agave mixture.
Making the pinwheels:
9. Grease two baking sheets. Starting with the filled long edge, roll the dough fairly tightly, sealing the seam of the roll with a little soy milk and placing seam down onto a chopping board.
10. Using a serrated knife, slice the roll into 1 1/2 inch pieces (you should get between 12-14 rolls in total) and place onto the prepared baking sheets about 2 inches apart. Cover with cling film and then a kitchen towel and leave to rise again for around 30 minutes.
11. Whilst the rolls are rising, preheat the oven to 350*f/180*c
12. Bake the rolls for around 25-30 minutes until golden brown and turn out onto a rack to cool.
13. Prepare the icing by cutting the icing sugar into the margarine to form crumbs. Whisk in the soy milk, lemon rind and lemon juice.
14. Once the pinwheels have cooled slightly, ice them with the lemon icing and devour.