Strawberry-Pink Peppercorn Jammy Pinwheel Bun
Strawberry-Pink Peppercorn Jammy Pinwheel Bun—Pillowy soft dough with a spiral of sweet and floral strawberry-pink peppercorn jam, slathered with a silky cream cheese frosting, and finished with freeze-dried strawberries and crushed pink peppercorns.
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Hi!
Coming in this week, a massive Strawberry-Pink Peppercorn Jammy Pinwheel Bun!
This pillowy soft dough is complemented by the flavorful freshness of in-season strawberries and the aromatic notes of pink peppercorns. Years ago, I worked for a baker obsessed with pink peppercorns, and during my time with him, I learned the power of thinking more outside the box of conventional uses for spices. Spices aren’t savory; they are aromatics; flavorful notes to enhance all sorts of savory and sweet items. Since that time, I have incorporated many herbs and spices in nonconventional ways — one being the Fig & Oregano hot-cross buns I made recently.
I hope you enjoy this recipe as much as I am right now. I may or may have eaten the whole bun after photographing it, oops!
If you do make this Strawberry-Pink Peppercorn Jammy Pinwheel Bun, and I hope you do, I’d love to share that moment with you. Tag me on Instagram @foxandcrane and use my hashtag #foxandcrane so I may see your baking adventures.
xo -Jase
…Good to Knows…
Proofing
I love the overnight, cool proofing for this recipe. I feel the time in the refrigerator allows for better flavor development. However, you may do this recipe all in one day if you are pressed for time. Allow the dough to double fully in the first rise, then proceed to de-gassing and shaping. For the second rise, after shaping, you may need to cut the proofing time by half. Then continue with the baking instructions below.
I heard Ina say "store-bought" is fine. Is that true regarding the jam
Although I think this strawberry-pink peppercorn jam is "the jam" you may opt out from making homemade jam. Use a store-bought jam or preserve of your choice — Please note: that the consistency of jams purchased may have slightly liquid than what I have made for this recipe, so search for more of a spread than a jam; do not opt for a jelly, and be cautious of how much you spread on the dough. Less is more when it's got more liquid — Additionally, Ina is always right!
I'm spiraling over this spiral...
Never fear; this recipe does get very handsy and messy! The bun will bake up beautiful, even if the sprain does look rather rough once in the skillet. Even post-proofing, the appearance may look questionable, but trust me, it will all work out in the end — worst-case scenario, frosting frosting frosting.
Whys it gotta be this big?
It doesn't. This large skillet bun may be made into classic-sized pinwheel buns; the amount of dough in this recipe can easily make 8-large or 12-regular sized buns. You may use a 9x13-inch baking dish, a sheet pan, or whatever your preferred baking method for cinnamon roll/pinwheel buns may be.
If you do bake these, I'd love to share that moment with you. Tag me on Instagram @foxandcrane and use my hashtag #foxandcrane so I may see your baking adventures.
…Additional Tidbits…
I didn't know pink peppercorns could go with strawberries?
These spicy, dried berries possess a deeper, more rounded pepperiness, more reminiscent of the heat you get from chiles than the brash piper nigrum (aka black pepper). While still delivering that same peppery bite, pink peppercorns have a more sweet fruity note, reminiscent of a berry with an attitude.
Other complimentary pairings for pink peppercorns include:
Saffron, ginger, mint, rosemary and basil, citrus fruits, dried rosebuds, bergamot, cardamom, butter, vanilla, pineapple, lavender, pomegranate, cloves, lemongrass, and cream.
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Strawberry-Pink Peppercorn Jammy Pinwheel Bun
Ingredients
Method
Good to Knows:
Proofing
I love the overnight, cool proofing for this recipe. I feel the time in the refrigerator allows for better flavor development. However, you may do this recipe all in one day if you are pressed for time. Allow the dough to double fully in the first rise, then proceed to de-gassing and shaping. For the second rise, after shaping, you may need to cut the proofing time by half. Then continue with the baking instructions below.
I heard Ina say "store-bought" is fine. Is that true regarding the jam
Although I think this strawberry-pink peppercorn jam is "the jam" you may opt out from making homemade jam. Use a store-bought jam or preserve of your choice — Please note: that the consistency of jams purchased may have slightly liquid than what I have made for this recipe, so search for more of a spread than a jam; do not opt for a jelly, and be cautious of how much you spread on the dough. Less is more when it's got more liquid — Additionally, Ina is always right!
I'm spiraling over this spiral...
Never fear; this recipe does get very handsy and messy! The bun will bake up beautiful, even if the sprain does look rather rough once in the skillet. Even post-proofing, the appearance may look questionable, but trust me, it will all work out in the end — worst-case scenario, frosting frosting frosting.
Whys it gotta be this big?
It doesn't. This large skillet bun may be made into classic-sized pinwheel buns; the amount of dough in this recipe can easily make 8-large or 12-regular sized buns. You may use a 9x13-inch baking dish, a sheet pan, or whatever your preferred baking method for cinnamon roll/pinwheel buns may be.
If you do bake these, I'd love to share that moment with you. Tag me on Instagram @foxandcrane and use my hashtag #foxandcrane so I may see your baking adventures.
Easiest skillet recipe, although a handful of steps, that will impress your dinner guests every time!