Earl Grey Roly Poly

Earl Grey Roly Poly

Flavored with strawberry preserves and loose-leaf Earl Grey black tea, this Earl Grey Roly Poly is a delicious, bite-size dessert that can be made in large quantities. Earl Grey Roly Poly pictured with Treacle Tartlets and Peach & Blackberry Puddings

Earl Grey Roly Poly
Serves: 80
 
Ingredients
  • 6 cups water
  • ¼ cup plus 2 tablespoons cold unsalted butter, cubed and divided
  • 2 cups self-rising flour
  • ¼ cup plus 2 tablespoons granulated sugar
  • 1 tablespoon loose-leaf Earl Grey black tea
  • ½ teaspoon kosher salt
  • ⅓ cup shredded vegetable suet
  • ⅔ cup whole milk
  • 1 teaspoon vanilla extract
  • ¼ cup seedless strawberry preserves
  • Garnish: confectioners’ sugar
Instructions
  1. Position one oven rack on lowest shelf, and place a deep 3-quart roasting pan on top. Place a second oven rack directly above pan.
  2. In a medium saucepan, bring 6 cups water to a boil over high heat. Pour boiling water into roasting pan.
  3. Preheat oven to 350°.
  4. In a small microwave-safe bowl, melt 2 tablespoons butter in microwave.
  5. Cut 2 (14-inch) sheets of parchment paper into 6 (7×3½-inch) rectangles. Brush parchment sheets with melted butter.
  6. In the work bowl of a food processor, pulse together flour, sugar, tea, and salt. Add remaining ¼ cup cold butter, and pulse until mixture resembles coarse crumbs. Add shredded suet, and pulse until just combined. With processor running, gradually add milk and vanilla extract in a slow, steady stream until dough comes together.
  7. Turn out dough onto a heavily floured surface. Using a rolling pin, roll out dough into a 15×13-inch rectangle, ¼-inch thick. Cut dough into 6 (7×3½-inch) rectangles to fit buttered parchment sheets.
  8. Using a wide spatula, transfer dough onto prepared parchment sheets. Spread 2 teaspoons strawberry preserves onto each dough piece, leaving a ½-inch border on one end. Starting with opposite side of dough, roll up dough, jelly-roll style, gently pinching seam to seal. Loosely wrap in foil, crushing ends to seal. Repeat with remaining dough pieces.
  9. Bake directly on oven rack above roasting pan for 1 hour. Let cool on a wire rack for 5 minutes. Remove foil and parchment. Garnish with confectioners’ sugar, if desired.
  10. Using a sharp knife, cut rolls into ½-inch slices. Serve at room temperature.

 

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