Bursting with delicious berries, Stephanie’s old-school classic blueberry roly poly makes an irresistible dessert or afternoon tea treat. Full recipe https://www.coles.com.au/recipes-inspiration/recipes/stephanies-blueberry-roly-poly. Subscribe to the Coles channel for brand new recipe videos every week, as well as kitchen hacks and handy cooking tips @coles. For more recipes check out the full playlist https://www.youtube.com/playlist?list=PL8rYS6B-sVuKHX3UqskOJotRbd2RstoJZ.
Stephanie Alexander’s Blueberry Roly Poly
Serves 8 Prep 20 mins (+ 1 hour 40 mins standing time) Cooking 30 mins
¼ cup (60ml) honey, at room temperature
200g Eureka blueberries
¾ cup (185ml) Coles Thickened Cream
Icing sugar, to dust
Dollop cream, to serve
Dough
2½ cups (225g) plain flour
Pinch of sea salt flakes
½ cup (125ml) milk
1 tsp caster sugar
1½ tsp instant dried yeast
1 Coles Australian Free Range Egg, lightly whisked
60g caster sugar, extra
60g lard or butter, at room temperature
1. To make the dough, sift flour and salt into a medium bowl. Make a well in the centre. Place the milk and sugar in a small saucepan over low heat. Stir until mixture is warm. Sprinkle over the yeast. Set aside for 10 mins or until frothy.
2. Whisk egg into the yeast mixture until combined. Pour into flour mixture and stir with a wooden spoon until almost combined. Use your hands to bring the dough together. Turn onto a floured surface and lightly knead until well combined. Return to the bowl. Cover and set aside for 1 hour or until the dough doubles in size.
3. Place extra sugar and lard or butter in a bowl. Whisk until combined. Grease a 20cm x 40cm baking dish. Turn out dough onto a floured work surface and shape into a rectangle about 16cm x 28cm. Lightly spread with sugar mixture. Starting from 1 short end, fold dough into thirds (fold top third over the middle third, then again over the last third). Turn dough 90 degrees and shape back into a 16cm x 28cm rectangle.
4. Transfer dough to the prepared dish. Drizzle with the honey and sprinkle with blueberries. Starting from 1 long end, roll up the dough to enclose the blueberries. Pinch the ends of the log together and place seam-side down. Set aside for 30 mins to rest.
5. Preheat oven to 180°C. Pour the thickened cream over the log. Bake for 25 mins or until golden brown and puffed. Transfer to a serving platter. Dust with icing sugar. Cut into slices and serve with dollop cream.
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