Baked Jam Roly-Poly

Name: Baked Jam Roly-Poly
Cuisine: United Kingdom
Ingredients: 3 tablespoons sugar; 1¼ cups all-purpose flour; 1 teaspoon baking soda; 1 teaspoon baking powder; 3 tablespoons cold unsalted butter, cut into pieces; ½ teaspoon salt; ⅔ cup buttermilk or ⅓ cup each plain yogurt and low-fat milk, or more as needed; ⅔ cup buttermilk or ⅓ cup each plain yogurt and low-fat milk, or more as needed; 1 large egg; ⅔ cup buttermilk or ⅓ cup each plain yogurt and low-fat milk, or more as needed; ⅓-½ cup jam, such as raspberry, blackberry or cherry; ⅓-½ cup jam, such as raspberry, blackberry or cherry; 1 teaspoon pure vanilla extract; ⅓-½ cup jam, such as raspberry, blackberry or cherry; Milk, for glaze; Cinnamon sugar, for sprinkling; ⅓-½ cup jam, such as raspberry, blackberry or cherry; Milk, for glaze

Preparation info

Serves
6

Difficulty
Easy

Appears in

Classic Home Desserts

By Richard Sax

Published 1994

About

This version, a radically lightened version of English roly-poly, with a buttermilk biscuit dough, bakes until crisp and golden; it’s almost like a jam-filled cookie.

Ingredients

1¼ cups all-purpose flour
3 tablespoons sugar
1 teaspoon

Europe
United Kingdom
England
Pastry
Dessert
Vegetarian

Method

In a food processor or bowl, combine all of the dry ingredients; pulse or stir to combine well. Cut in the butter until crumbly. In a small cup or bowl, beat the buttermilk or yogurtmilk mixture with the egg and vanilla until smooth. Add to the flour mixture and pulse just until combined, no longer. (The dough can be made several hours in advance; flour lightly, wrap