Wild Blueberry Pinwheels Food

LEMONADE PINWHEELS

Steps:

• Whisk the flour, salt, baking powder and baking soda in a medium bowl. Beat the butter and granulated sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in the egg, then the vanilla and lemon extracts. Reduce the mixer speed to low and beat in the flour mixture until just combined.
• Remove half the dough to a large piece of plastic wrap, flatten into a disk and wrap. Add 2 tablespoons gelatin powder, the lemon zest and juice and the yellow gel food coloring to the remaining dough and beat until combined. Turn out onto another piece of plastic, flatten into a disk and wrap. Refrigerate both disks until firm, at least 2 hours or overnight.
• Roll out each disk of dough into a 10-by-11-inch rectangle on a lightly floured surface. Put the plain dough on top of the lemon dough and trim the edges. Sprinkle 1 tablespoon yellow sanding sugar over the top of the dough and gently spread to evenly cover. Starting with a long end, roll up the dough into a log. Wrap in plastic wrap and refrigerate until firm, at least 3 hours or overnight.
• Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Mix the remaining 2 tablespoons gelatin powder, 1 tablespoon yellow sanding sugar and the coarse white sugar in a bowl; sprinkle on a sheet of parchment. Roll the dough in the sugar mixture, pressing to adhere. Slice the log into 3/8-inch-thick rounds; arrange 1 1/2 inches apart on the prepared baking sheets. Bake, switching the pans halfway through, until the cookies are puffed and set around the edges, about 15 minutes. Let cool 5 minutes on the pans, then transfer to racks to cool completely.

WILD BLUEBERRY PINWHEELS

Steps:

• In a saucepan, heat milk and butter to 110 F 43 C
• In a large mixing bowl, dissolve yeast in warm milk mixture.
• Add the sugar, salt, egg and 2 cups flour; beat until smooth. Stir in enough remaining flour to form soft dough.
• Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top.
• Cover and let rise in a warm place until doubled, about 1-1/4 hours.
• Punch dough down. Turn onto a floured surface; divide in half. Roll each into a 14-in. x 8-in. rectangle; brush with melted butter.
• Combine sugar, cinnamon and lemon peel; sprinkle over dough to within 1/2 in of edges. Top with blueberries; press into dough. Roll up, jelly-roll style, starting with a long side; pinch seam to seal.
• Cut each into 12 slices. Place, cut side down, in two greased 13-in. x 9-in. x 2-in. baking pans. Cover and let rise until doubled, about 1-1/4 hours.
• Bake at 375 F 190 C for 20-25 minutes or until golden brown. Cool for 5 minutes before removing from pans to wire racks.
• For glaze, combine sugar, vanilla and enough water to achieve a desired consistency. Drizzle over warm rolls. Cool in pans on wire racks.