|¼ cup||Orange juice|
|1||Orange; Zest of|
|2 teaspoons||Baking powder|
|4 cups||All-purpose flour; (to 5 cups)|
|6 tablespoons||Granulated sugar; (+ or -)|
|3 teaspoons||Cinnamon; (+ or -)|
|1 cup||Raisins; plumped and well|
|¼ cup||Strawberry or apricot jam; warmed|
|1 cup||Chocolate chips|
|1½ cup||Gummy Bears|
|1 cup||Coconut shreds; sweetened|
|1½ cup||Walnuts or pecans; finely chopped|
|Coarse or granulated sugar|
Line 2 baking sheets with parchment paper (using parchment paper is imperative for this recipe because of the sweet, sticky syrup that may leak out). Preheat oven to 350 F. In a large mixing bowl, stir together the eggs and sugar. Stir in oil, orange juice, orange zest, vanilla and salt. Fold in baking powder and flour to make a soft dough. (If you are not sure how much flour is enough, more can be added on your work board when the dough is rolled.) Divide dough in three sections. On a well-floured board, roll one section at a time into a 10-by-12-inch rectangle. If dough seems too soft, add a little more flour, as required, on the worktable. On each rolled-out section of dough, spread one-third of the ingredients in this order: sugar and cinnamon, then jam, raisins, chocolate chips, Gummy Bears, coconut and chopped nuts. Starting at the end nearest you, gently roll up pastry into a jelly-roll-style log. Paint with egg wash and sprinkle with sugar. Prepare the remaining dough sections in the same fashion. Place the three logs on a baking sheet. Brush with the beaten egg, then sprinkle with coarse or regular sugar. Bake until Roly Poly is nicely browned, around 25 to 28 minutes. Remove from oven, let cool on baking sheet, then remove to a board. Cut into ½-inch slices.
Recipe by: Felicia Pickering <MNHAN063@...> Posted to CHILE-HEADS DIGEST V3 #, converted by MM_Buster v2.0l.
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