Best Roly Poly Frenchman Sallye Recipes

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.

SOUTH AFRICAN ROLY-POLY BAKED DESSERT

Steps:

• Preheat oven to 350 deg F/180 deg Celsius.
• Grease a suitable oven dish, like a rectangular Pyrex dish.
• Mix the flour, baking powder and salt, and rub in the butter. (Can be done in a processor, also the next step).
• Add the beaten eggs, and then just enough milk, tablespoon by tablespoon, to make a fairly firm dough.
• It's easy to watch in the processor: as soon as a firm ball forms which is not sticky, but soft, the dough is ready.
• Roll the dough out quite thinly -- on a surface sprinkled with flour -- and form a rectangle, by cutting off bits and adding it on again -- you know how.
• Spread the dough with apricot jam.
• From one of the LONG sides, roll it up like a swiss roll.
• Cut this roll into 1 inch slices, using a serrated knife such as a bread knife. The jam WILL ooze out.
• Pack the slices, cut sides up, closely together, in the greased dish. Scoop the jam which oozed out on the surface you used, and just plonk back on to these rolls.
• In a pot, mix the boiling water (from your kettle), sugar, butter and vanilla and stir until sugar dissolves.
• With a tablespoon, ladle evenly over the slices of pudding, but beware: you will have more sauce than the baking dish can take. Usually you'll be left with about 3/4 cup. KEEP IT.
• Bake for about 40 - 45 minutes.
• When the sizzling pudding comes out of the oven, carefully pour the extra sauce over the centre slices: I find that, when baking, the sauce tends to pool on the sides.
• Now the hot pudding will absorb much of the leftover sauce in seconds. Use as much or as little as you like.
• Serve hot, with custard, ice cream or sweetened whipped cream.

ROLY POLY FRENCHMAN (SALLYE)

Steps:

• MAKING THE DOUGH: Combine the milk and butter in a bowl, add the yeast and stir until dissolved.
• Add flour a cup at a time, kneading with hands until a satiny dough forms. Place in greased bowl, cover and set aside in warm place for 30 minutes (to rise)
• PREPARATION: Peel and cut the onion into quarters; place in food processor. Peel the garlic clove and add to food processor. Clean mushrooms with barely damp paper towel, slice and add to food processor. Pulse until finely diced, turn off and set aside.
• PREPARING THE FILLING: Place heavy skillet over medium high heat and add 2 tablespoons of oil. When oil is heated, add onion mixture to skillet and cook for about 3 minutes, stirring often. Add ground beef to skillet, add salt, pepper and paprika and continue cooking until meat is "grey" but not brown. Stir often to keep from burning. Remove from heat and allow to cool (leave meat mixture in skillet).
• Whisk eggs until frothy, add eggs to meat mixture. NOTE: RESERVE ABOUT 1/4 CUP FOR "PASTING" THE DOUGH ROLLS. Add bread crumbs to meat mixture. Stir until well blended.
• Place skillet with meat mixture back on stove and turn heat to medium low. Add beef broth and wine to the meat mixture and cook until most of liquid is reduced. Remove from heat and set aside.
• Preheat oven to 375ºF
• BACK TO THE DOUGH: Turn the dough which should have risen to about twice its original size out onto a floured cutting board or clean flat surface. Divide into 4 to 6 separate balls (depending on how roly poly you want your frenchman)
• Lightly flour the top of the first ball, and roll into about a 6" x 8" rectangles (this doesn't have to be exact). Set aside. Repeat the process until all 6 balls are rolled into rectangles.
• Line a baking sheet with parchment paper.
• Place 1/6 of the stuffing onto each dough rectangle, leaving about 1/4" on each side for rolling. Roll the stuffing filled dough "jelly roll" fashion into 6 separate roly poly frenchmen.
• Using the reserved egg, paste the ends of rolls together and lay rolls seam down on parchment paper. Brush with any remaining egg wash.
• Place in preheated oven and cook for 10 mnnutes, then turn heat down to 350º F and cook for about 35 minutes, until crust is toasty brown.