Baked Jam Rolls Food

JELLY ROLL CAKE

Steps:

• Heat oven to 375°F. Line 15x10x1 -inch pan with waxed paper, foil or cooking parchment paper; generously grease waxed paper or foil with shortening.
• In medium bowl, beat eggs with electric mixer on high speed about 5 minutes or until very thick and lemon colored. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners.
• Bake 12 to 15 minutes or until toothpick inserted in center comes out clean. Immediately loosen cake from sides of pan and turn upside down onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While cake ¡s hot, carefully roll cake and towel from narrow end. Cool on cooling rack at least 30 minutes.
• Unroll cake and remove towel. Beat jelly slightly with fork to soften; spread over cake. Roll up cake. Sprinkle with powdered sugar.

JELLY ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Line a 10x15 inch jellyroll pan with parchment paper.
• Sift together the flour, baking powder and salt. Set aside. In a large bowl, beat eggs and sugar with an electric mixer until thick and pale, about 5 minutes. Stir in the vanilla and milk. Stir in the dry ingredients gradually. The batter will be thin. Pour into the prepared pan.
• Bake for 8 to 10 minutes in the preheated oven, until the center springs back when pressed lightly. Don't over bake, or it may crack.
• Generously dust a clean dish towel with confectioners' sugar. Turn the cake out onto the towel, and peel off the parchment paper. Gently roll up the cake using the towel, and let cool for about 10 minutes.
• Unroll the cake, and spread an even coating of jam onto the top. Roll the cake back up into a tight spiral, and remove the towel. Dust with confectioners' sugar before serving.

BAKED JAM ROLLS

Steps:

• Preheat oven to 400° or at mark 6. Grease a large ovenproof baking dish.
• To make the suet pastry, mix the flour and suet together in a bowl, and mix in just sufficient cold water to make a firm (but not sticky) dough.
• Roll out the pastry to 1/4-inch thickness on a lightly floured surface to form a strip 8 to 10 inches long. Spread a good layer of jam (warmed, if necessary) over the pastry to within 1/2 to 1 inch of the edges. Moisten the edges of the pastry, roll up carefully from a long side. Pinch the top edge to form a seal. Seal the two ends well too, to prevent jam filling from spilling out during baking.
• Place the jam roll in the baking dish and bake at 400° for about 30 minutes or until golden brown.
• Serve hot or cold. To serve, cut in slices, and serve with custard.
• Alternatively, the mixture can be rolled up in a floured pudding cloth and steamed for about 2 1/2 to 3 hours to make Jam Roly Poly.

JELLY ROLL

Steps:

• Preheat oven to 375°F.
• Spray a 11 x15 baking/jellyroll pan with a light spritz of Pam.
• Fit with waxed paper and spray with cooking Pam again.
• Whip eggs, sugar, vanilla and water until light.
• Mix in dry ingredients.
• Pour thin batter unto sheet.
• Bake until sponge is golden and springs to the touch.
• Turn out on cloth wrung in cold water.
• Remove waxed paper.
• Spread with jam/jelly.
• Using the cloth as an aid, roll up the cake into a roll and trim the ends.
• Place on platter.
• Sprinkle with confectioner sugar.
• Serve warm or cold. Enjoy! =).

CRESCENT ROLL RUGELACH

Steps:

• Open the crescent roll dough and lay on out in individual pieces on a baking sheet. Choose your filling of choice and spread to the edge of each piece of dough. Start at the pointd edge and roll to the opposite side.
• Brush with eggwash and sprinkle on cinnamon sugar and bake at 350 for 13 minutes. Finish with a dusting of powdered sugar.

NIGELLA'S JAM ROLY-POLY

Steps:

• Preheat the oven to 200C/400F/Gas 6.
• Sift the flour into a bowl with the salt and add the light brown sugar. Add the suet and just enough water to create a soft, but not sticky, dough.
• Place the dough onto a floured work surface and roll out into a rectangle about 20cm/8in x 30cm/12in.
• Brush one side of the pastry with the warmed raspberry jam, leaving a 1cm/½in border all around the edge. Fold the jamless border in and brush with milk.
• With the short side of the pastry sheet towards you, roll up the pastry loosely and seal the ends well.
• Place the pastry roll onto a greased baking sheet with the sealed edge underneath.
• Brush the pastry roll all over with beaten egg and sprinkle with demerara sugar.
• Place into the oven to bake for 35-40 minutes, or until golden-brown and cooked through.
• Remove from the oven and sprinkle on a little more demerara sugar.
• To serve, place generous slices of the roly-poly into bowls and serve hot with custard.

ENGLISH MUFFIN JAM ROLLS

Steps:

• Combine the flour, sugar, yeast and salt in the bowl of a stand mixer and whisk together. Add the water and yogurt. Using a rubber spatula, give it a mix to just combine. Place the bowl on the stand mixer and mix with the dough hook on medium speed, scraping down the sides of the bowl and hook as necessary. The dough will be soft and smooth, but sticky, and will pull away from the sides of the bowl when it has mixed long enough, 12 to 15 minutes. Transfer to a large, oiled bowl, cover with plastic, and allow to rise at room temperature until doubled in size, 1 1/2 to 2 hours.
• Grease a 9-by-13-inch baking dish with the butter and dust all over with the cornmeal, tapping out any excess.
• On a cornmeal-dusted surface, roll out the dough to a rectangle that is roughly 20-by-10-inches and just under 1/2-inch-thick. With a small, offset spatula, spread 1 side with an even layer of strawberry jam, leaving a 1/2-inch border at the top. Repeat with the blueberry jam on the other side. Roll up into a tight log and pinch the edges to seal. With a sharp knife, slice into 12 even rolls. Place alternating rolls in the prepared baking dish and cover with plastic wrap. Refrigerate overnight (anywhere from 8 to 12 hours is fine; try not to exceed 14 to 16 hours) or let rise at room temperature for another until doubled in size, 45 minutes to 1 hour.
• Place an oven rack in the middle position. Preheat the oven to 400 degrees F.
• When ready to bake, remove the rolls from the refrigerator and let sit at room temperature for an hour (unless they proofed at room temperature). Remove the plastic wrap, brush the tops with the egg wash. Bake until the rolls are a deep golden brown and the top feels hollow when you tap on it, start checking at 25 minutes.
• While the rolls are baking, prepare the Glaze (recipe follows).
• Remove the rolls from the oven and cool for 10 minutes. Drizzle over the glaze and serve. These can be stored in an airtight container on the counter for a day or so (reheat in the microwave).
• Combine the powdered sugar, yogurt and salt in a bowl and whisk until smooth.

BAKED JAM ROLLS

Steps:

• 1. Preheat oven to 400° or at mark 6. Grease a large ovenproof baking dish; set aside.
• 2. To make the pastry, mix the flour and suet (or oil) together in a bowl, and mix in just sufficient cold water to make a firm (but not sticky) dough.
• 3. Roll out the pastry to 1/4-inch thickness on a lightly floured surface to form a strip 8 to 10 inches long. Spread a good layer of jam (warmed, if necessary) over the pastry to within 1/2 to 1 inch of the edges. Moisten the edges of the pastry, roll up carefully from a long side. Pinch the top edge to form a seal. Seal the two ends well too, to prevent jam filling from spilling out during baking.
• 4. Place the jam roll in the baking dish and bake at 400° for about 30 minutes or until golden brown.
• 5. Serve hot or cold. To serve, cut in slices, and serve with custard. NOTE: Alternatively, the mixture can be rolled up in a floured pudding cloth and steamed for about 2 1/2 to 3 hours to make Jam Roly Poly.