Lemon Curd Pinwheels

 

This recipe can be made with Aureate Artisan Foods Vegan Lemon Curd or Aureate Artisan Foods Lemon Curd, the example in the photos used the vegan version. It is a great recipe to use up leftover fresh or dried fruit also!

Make a bread, scone, or flakey puff pastry base. I used my breadmaker and made the recipe below:

Ingredients

  • 280ml lukewarm water

  • 2 tablespoons oil

  • 1 teaspoon salt

  • 1 tablespoon sugar

  • 3 ⅓ cups high grade flour

  • 3 ⅓ teaspoons / 17g breadmaker yeast

  • 1 Aureate Artisan Foods Lemon Curd or Vegan Lemon Curd (190 g jar)

  • 1 apple or other fresh fruit, cut into small pieces (optional)

  • 3 tablespoons or more of dried currants or other dried fruit (optional)

  • 2 tablespoons brown sugar (optional, for a sweeter result)

  • 1 cups icing sugar

  • 1 tablespoons butter, melted (or vegan butter)

  • approx. 1 tablespoons lemon juice

Method

Make the dough: Add ingredients to your breadmaker in the order listed of water, oil, salt, sugar, high grade flour, then yeast last. Run on DOUGH mode (Basic setting).

Roll out the dough: Once the dough cycle is complete, turn dough out onto a well-floured bench. Roll into a rough rectangle shape about 5 mm thick — it doesn't need to be the perfect shape!

Add the filling: Spread 1 Aureate Artisan Foods Lemon Curd or Vegan Lemon Curd (190g jar) evenly over the surface — a full 190g jar works well but is generous, so spread right to the edges. If using a 300g jar, use about half. Scatter over 1 apple or other fresh fruit, cut into small pieces (optional) and 3 tablespoons dried currants or other dried fruit (optional) if using. If you have a very sweet tooth, sprinkle 2 tablespoons of brown sugar (optional, for a sweeter result) evenly over the top.

Roll and slice: Starting from the far edge, roll the dough tightly toward you — rolling away-to-toward helps keep fruit in place. Slice into 3–5 cm pieces and place on a lined baking tray with a few centimetres gap between each one.

Prove until doubled: Leave pinwheels to rise until roughly doubled in size. On a warm day this takes about 90 minutes; on a cold day, place in an oven set to 40°C for a faster prove.

Bake: Remove tray from oven if proving in there. Heat oven to 180°C. Bake until golden brown, around 20–30 minutes.

Make the icing: Mix 1 cup icing sugar and 1 tablespoon butter, melted (or vegan butter). Add 1 tablespoon lemon juice a little at a time and gradually add more if needed until you reach either a drizzleable or a thick but pipeable or spreadable consistency.

Ice and serve: Drizzle, pipe or spread icing over the warm (not hot) pinwheels. Serve immediately, or store in an airtight container in the fridge for a few days — reheat 30–60 seconds in the microwave before eating.

Notes

Dough: Measurements are for the 750 g loaf setting on the Breville BBM400. No milk powder needed — the dough works well without it.

Lemon curd: A full 190 g jar gives a generous filling. If using a 300 g jar, half is plenty — a full 300 g jar tends to be a bit much.

Sweetness: The brown sugar sprinkle makes these quite sweet. Skip it unless you really love a sweet pinwheel.

Vegan version: Use Aureate Artisan Foods Vegan Lemon Curd and vegan butter in the icing.

Yield: Makes about a dozen pinwheels, depending on how you cut them.