Roly Poly Recipes

JAM ROLY-POLY

Steps:

• Put a deep roasting tin onto the bottom shelf of the oven, and make sure that there's another shelf directly above it. Pull the roasting tin out on its shelf, fill two-thirds with boiling water from the kettle, then carefully slide it back in. Heat oven to 180C/160C fan/gas 4. Tear off a large sheet of foil and greaseproof paper (about 30 x 40cm). Sit the greaseproof on top of the foil and butter it.
• Tip butter, flour and vanilla seeds into a food processor; pulse until the butter has disappeared. Tip into a mixing bowl. Stir through the suet, pour in the milk and work together with a cutlery knife until you get a sticky dough. You may need a drop more milk, depending on your flour.
• Tip the dough out onto a floured surface, quickly pat together to smooth, then roll out to a square roughly 25 x 25cm. Spread the jam all over, leaving a gap along one edge, then roll up from the opposite edge. Pinch the jam-free edge into the dough where it meets, and pinch the ends roughly, too. Carefully lift onto the greased paper, join-side down (you might find a flat baking sheet helpful for this), loosely bring up the paper and foil around it, then scrunch together along the edges and ends to seal. The roly-poly will puff quite a bit during cooking so don't wrap it tightly. Lift the parcel directly onto the rack above the tin and cook for 1 hr.
• Let the pudding sit for 5 mins before unwrapping, then carefully open the foil and paper, and thickly slice to serve.

APPLE ROLY-POLY

Steps:

• In a bowl, combine flour, sugar, baking powder and salt. Cut in shortening and butter until crumbly. Add sour cream and blend until a ball forms. , Roll out on a floured surface into a 15x10-in. rectangle. Spread with softened butter; sprinkle with remaining filling ingredients. , Roll up, jelly-roll style, starting with a long side. Cut into 12 slices. Place slices, cut side down, in a 13x9-in. baking pan. , For topping, combine water, brown sugar and cinnamon in a saucepan. Bring to a boil; remove from the heat. Stir in the cream., Carefully pour hot topping over dumplings. Bake, uncovered, at 350° for 35 minutes or until bubbly. (Center will jiggle when dumplings are hot out of the oven but will set as dumplings stand for a few minutes.) Serve warm.

JAM ROLY POLY

Steps:

• Preheat the oven to 350*F (180*C).
• and line a baking tray with baking paper.
• Sift the flour into a large bowl and add the butter.
• Using your fingertips, rub the butter into the flour until the mixture resembles fine breadcrumbs.
• Stir through the sugar.
• Add the milk and 50 ml water, and stir with with a flat bladed knife to make a soft dough.
• Turn onto a lightly floured surface and gather together to form a smooth dough.
• On a large sheet of non stick baking paper, roll the dough into a rectangle about 13.
• 5 inches by 9 inches.
• Spread with the raspberry jam, leaving a 1/2 inch border around the edge.
• Roll up lengthwise like a jelly roll (swiss roll) and place on the prepared tray, seam side down.
• Brush with extra milk and bake in the oven for about 35 minutes, until golden and cooked through.
• Leave to stand a few minutes, then cut into thick slices, using a serrated knife.
• Serve warm with custard.

CINNAMON TWIRL ROLY-POLY

Steps:

• Preheat oven to 375°. Line bottom and sides of a greased 15x10x1-in. baking pan with parchment; grease parchment., Beat eggs on high speed until thick and pale, about 5 minutes. Gradually beat in sugar until well mixed. Reduce speed to low; beat in water and vanilla. In another bowl, whisk together flour, baking powder and salt; add to egg mixture, mixing just until combined., Transfer batter to prepared pan. Bake until cake springs back when lightly touched, 10-12 minutes. Cool 5 minutes. Invert onto a kitchen towel dusted with confectioners' sugar. Gently peel off parchment. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., Meanwhile, beat butter, brown sugar and cinnamon until creamy. Unroll cake; spread brown sugar mixture over cake to within 1/2 in. of edges., For filling, beat cream cheese and butter until creamy. Beat in confectioners' sugar and cinnamon; gradually add cream until mixture reaches a spreadable consistency. Spread filling over brown sugar mixture. If desired, sprinkle with walnuts. Roll up again, without towel; trim ends if needed. Place on a platter, seam side down., For glaze, heat butter in a small saucepan over medium-low heat until foamy and golden, 6-8 minutes. Remove from heat. Stir in confectioners' sugar and vanilla, then add cream 1 tablespoon at a time, stirring well, until mixture reaches a pourable consistency. Slowly pour glaze over top of cake, allowing some to flow over sides. If desired, top with walnuts. Refrigerate, covered, at least 2 hours before serving.

CHERRY ROLY POLY

Steps:

• To make dough: In a medium bowl, sift together flour, baking powder and salt. Cut in shortening with a pastry blender or two knives, until mixture resembles coarse crumbs. Stir in milk, a little at a time, and mix well. Knead briefly. Set aside.
• For filling: In a medium bowl, stir together cherries, sugar, cinnamon and lemon zest until well mixed.
• On a floured surface, roll the dough into a rectangle 1/4 inch thick. Brush with melted butter. Spread the cherry filling evenly over the surface of the dough, leaving 1/2 inch around the edges. Roll up the dough, starting at a short end, and pinch together all the edges so that the juice will not escape. Wrap roll in a kitchen towel or cheesecloth and tie loosely.
• Place in a steamer or colander over boiling water, cover and steam for 90 minutes, until dough is firm. Remove cloth, slice and serve.

JAM ROLY-POLY

Steps:

• Pulse flour, sugar, baking powder, and salt in a food processor until combined. Add butter, and pulse until pieces are no larger than peas. Add milk; process until a soft dough forms. Place dough on plastic wrap, and pat into a rectangle; wrap in plastic. Refrigerate 30 minutes.
• Preheat oven to 400 degrees. Place a roasting rack in a large roasting pan. Butter a 21-inch piece of parchment paper; set aside. Bring a large pot of water to a boil.
• Turn out dough onto a lightly floured surface. Roll out to slightly thicker than 1/8 inch. Cut into a 15-by-12-inch rectangle. Spread jam over dough, leaving a 1-inch border. Sprinkle chocolate over jam if desired. Fold short sides of dough in by 1 inch. Roll lengthwise to form a cylinder, brushing off excess flour. Pinch ends and along length of cylinder to seal.
• Place seam side down in center of buttered side of parchment. Bring long sides of parchment together at top, and make a 1/2-inch fold. Fold over again, and seal. Tuck ends under. Repeat with foil, folding sides together and twisting ends.
• Place wrapped cylinder on rack in pan. Add enough boiling water to come about 1 1/2 inches up sides of pan (water should not reach pudding). Transfer to oven; bake 1 hour, adding boiling water occasionally to maintain level. Loosely tent with foil; bake until an instant-read thermometer inserted into center of pudding registers 180 degrees, about 30 minutes.
• Transfer pudding to a wire rack, and let cool 20 minutes. Remove foil and parchment, and slice. Serve warm, with creme anglaise if desired.

ROLY POLY

Steps:

• Preheat the oven to 375°F.
• Mix the flour and baking powder and rub in the butter/margarine.
• Using cold water, make the mix into a pastry.
• On a floured board, roll the pastry out into a rectangle about 1/4 inch thick (it cooks in a deep dish, so make sure the width is small enough to fit in the dish).
• Spread the syrup/jam over the pastry and roll it into a cylinder.
• Place the roll into a deep dish.
• Dissolve the sugar in the warm water and pour over the roll.
• Bake for 30-40 minutes until golden. Serve immediately.

JAM ROLY-POLY RECIPE

Steps:

• Preheat the oven to 200°C (400°F, gas mark 6). Sift the flour into a bowl with the salt and add the light brown sugar and suet, mix well. Stirring with a round bladed knife, add just enough water to create a soft, but not sticky, dough.
• Lightly knead the dough, then roll out on a lightly floured surface to a rectangle measuring about 30 x 20cm (12 x 8in). Spoon the jam into the centre of the rectangle, leaving a 5cm (2in) border free.
• Brush the border with milk, then fold over all the edges, brush these with more milk. Then starting from the short side, roll up the pastry loosely and seal the ends well.
• Place on a baking tray lined with baking parchment. Brush all over with more milk, then sprinkle over the sugar. Bake for 35-40 mins or until the outside is golden brown and crisp. Leave to stand for 5 mins before slicing and serving with custard. For a classic jam roly poly, check out our traditional jam roly poly with custard recipe - or how about making your own raspberry jam for that filling?

JAM ROLY-POLY WITH CUSTARD RECIPE

Steps:

• Preheat the oven to 200°C/180°F/Gas Mark 6. Butter one side of a sheet of baking parchment.
• For the jam roly-poly: sift the flour into a large mixing bowl, then stir in the sugar, suet and a pinch of salt.
• Add the egg and semi-skimmed milk and, using a wooden spoon, stir to form a firm dough.
• On a lightly-floured surface, roll out the dough to a 30 x 20cm rectangle, then spread with the jam, leaving a 2cm border around the edge. Roll up tightly and pinch each end to seal.
• Place the jam roly-poly on one end of the greased side of the baking parchment and roll up. Wrap in a sheet of foil and bake in the oven for 35-40 mins, until cooked through and browned.
• Meanwhile, for the custard: whisk together the egg yolks, caster sugar and cornflour in a large bowl. Heat the whipping cream, whole milk and vanilla pod in a pan. When just about to simmer, remove from the heat and pour over the egg yolk mixture, whisking all the time. Remove the vanilla pod and discard. Pour the mixture back into the pan and place over a gentle heat for 5-10 mins, stirring until the custard has thickened. Do not boil.
• Slice the jam roly-poly and serve hot in bowls with the homemade custard.