Butterscotch Velvet Roly Poly

DifficultyBeginner

Butterscotch Velvet Roly Poly

Roly Poly
Yields6 Servings
Prep Time15 minsCook Time40 minsTotal Time55 mins
Ingredients:
For the Roly Poly:
 280 g cake flour
 15 ml baking powder
 45 g castor sugar
 2.5 ml salt
 125 g First Choice Butter
 2 eggs
 200 ml First Choice Butterscotch Velvet
 150 g apricot jam
For the Velvet Sauce:
 60 g brown sugar
 60 g First Choice Butter
 250 ml water
 250 ml First Choice Butterscotch Velvet
 pinch of salt
Directions:
For the Roly Poly:
1

Preheat the oven to 180°C and grease an ovenproof pie or casserole dish.

2

Sieve the cake flour, baking powder, castor sugar and salt together and rub in the First Choice Butter, using your fingertips. Mix together the eggs and the First Choice Butterscotch Velvet and cut/mix into the flour – be gentle and do not overmix the dough.

3

Gently roll out the dough into a rectangle (±20 cm by 30 cm) on a floured surface and spread with the apricot jam.

4

Roll up the dough and secure the edges. Use a sharp knife and cut it into 3cm thick slices.

5

Spread the circles in the prepared pie or casserole dish – it must be slightly apart.

6

Pour over the hot First Choice Velvet sauce and bake for ±40 minutes until cooked and golden brown.

7

Serve warm with more First Choice Butterscotch Velvet drizzled over.

For the Velvet Sauce:
8

Place all the ingredients for the sauce in a saucepan, stir to dissolve the sugar and bring to a gently simmer.

Category, Cuisine,

Ingredients

Ingredients:
For the Roly Poly:
 280 g cake flour
 15 ml baking powder
 45 g castor sugar
 2.5 ml salt
 125 g First Choice Butter
 2 eggs
 200 ml First Choice Butterscotch Velvet
 150 g apricot jam
For the Velvet Sauce:
 60 g brown sugar
 60 g First Choice Butter
 250 ml water
 250 ml First Choice Butterscotch Velvet
 pinch of salt

Directions

Directions:
For the Roly Poly:
1

Preheat the oven to 180°C and grease an ovenproof pie or casserole dish.

2

Sieve the cake flour, baking powder, castor sugar and salt together and rub in the First Choice Butter, using your fingertips. Mix together the eggs and the First Choice Butterscotch Velvet and cut/mix into the flour – be gentle and do not overmix the dough.

3

Gently roll out the dough into a rectangle (±20 cm by 30 cm) on a floured surface and spread with the apricot jam.

4

Roll up the dough and secure the edges. Use a sharp knife and cut it into 3cm thick slices.

5

Spread the circles in the prepared pie or casserole dish – it must be slightly apart.

6

Pour over the hot First Choice Velvet sauce and bake for ±40 minutes until cooked and golden brown.

7

Serve warm with more First Choice Butterscotch Velvet drizzled over.

For the Velvet Sauce:
8

Place all the ingredients for the sauce in a saucepan, stir to dissolve the sugar and bring to a gently simmer.

Butterscotch Velvet Roly Poly
IngredientsDirections