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1
In a small bowl, stir yeast into hot water and set aside.
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2
Hot lowfat milk and pour over sugar, butter and salt in large bowl; cold to lukewarm.
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3
Blend in Large eggs and yeast mix, then add in 4 c. flour and stir to make soft dough.
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4
Turn out on floured board, knead remaining flour into dough, and knead till smooth and satiny, about 5 min.
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5
Place in greased bowl, turning once to grease top.
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6
Cover and let rise in hot place till double, about 1 hour.
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7
Punch down.
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8
Roll into 28-by-14-inch rectangle.
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9
Combine 1/2 c. of the brown sugar, currants, pecans, lemon and orange zest; sprinkle proportionately over dough.
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10
Beginning with wide side, roll dough up tightly.
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11
Cut into 18 1 1/2 inch pcs.
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12
In pan, combine remaining 1 c. brown sugar, and orange juice; cook over medium heat, stirring occasionally, till mix boils and sugar melts.
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13
Divide syrup into 2 well-buttered 8-inch square pans.
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14
Arrange 9 pinwheels of rolled dough in each pan.
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15
Cover and let rise till doubled, about 45 min.
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16
Preheat oven to 350 degrees.
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17
Bake 35 to 40 min, till lightly browned.
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18
Invert onto heated platter and serve.
