INGREDIENTS

STICKY BUN DOUGH

  • 3 ½ cups all-purpose flour
  • 3 tbsp granulated sugar
  • 1 ½ tsp instant yeast
  • ½ tsp baking soda
  • 1 tsp kosher salt
  • 1 cup buttermilk, warmed to 120 F to 130 F
  • 1 free range egg from Cedar Ridge Eggs (room temp)
  • ¼ cup canola oil

RASPBERRY GOAT CHEESE FILLING

  • 1/3 cup raspberry jam from Rockin JR Ranch
  • 2.5 oz goat cheese from Lost Ruby Ranch

GOAT CHEESE GLAZE TOPPING

  • 1.5 oz goat cheese from Lost Ruby Ranch
  • 1 tbsp whole milk from Swanson Bro Dairy at 413 Farms
  • 1 tsp vanilla extract
  • 1 ½ cups confectioners’ sugar, sifted

 

INSTRUCTIONS

  1. Make the Dough – handmade method below
  2. In a large mixing bowl, combine dry ingredients and whisk together for 30 seconds. Make a well in the center of the dry ingredients.
  3. Separately, whisk together warmed buttermilk, free range egg, and canola oil.
  4. Pour liquid ingredients into the large mixing bowl and slowly incorporate into the dry ingredients. Use hands to knead the dough for 10 minutes. Work the dough until round and smooth. When you can push your thumb lightly into the dough and the dough rises back, you’d kneaded it long enough.
  5. Coat the bowl lightly with oil and cover the dough in the bowl for 1 to 2 hours. Proof the dough until it has doubled in size.

SHAPE THE BUNS

  1. On a lightly floured surface, roll out the dough using a rolling pin to about ½ inch thick. Try to roll out the dough into a rectangle for best pinwheel shape to your buns.
  2. Spread raspberry jam and crumbles of goat cheese evenly over the dough.
  3. Starting from the shorter side of your rectangle, tightly and carefully roll up the dough to form a pinwheel log.
  4. Use a serrated knife to cut the individual pinwheels into six 2-inch sections. If your rectangle forming skills are like mine, you may need to discard the ends.
  5. Place the pinwheels on to a parchment paper lined baking sheet about 3 inches apart.
  6. Cover and let sit in a warm area to allow the buns to rise for another 1 – 2 hours, until doubled in size.

BAKE THOSE BUNS

  1. Preheat the oven to 350 F before the pinwheels finishing rising. Move the rack to the center of the oven.
  2. When the pinwheels have doubled in size, transfer to the oven. Bake for 30 to 35 minutes, until just golden brown.
  3. While the buns are baking, make the glaze topping.
  4. In a medium sizing mixing bowl, cream together goat cheese, milk, and vanilla. Slowly whisk in confectioners’ sugar until smooth and full incorporated.
  5. Remove buns from oven and allow to cool for about 10 minutes. Top with goat cheese glaze and enjoy!

 

Original recipe by Hummingbird High