Yield: 6 servings
|1 cup||Unsalted butter, room temperature|
|1 cup||Plus 2 tablespoons sugar|
|2½ cup||Unbleached all purpose flour|
|2½ teaspoon||Baking powder|
|1 pinch||Of salt|
|1 cup||Thick fruit jam *|
|1 \N||Egg yolk beaten with 2 teaspoons milk (glaze)|
* sour cherry, fig, strawberry, quince, or apricot This recipe makes four rolls that are sliced into pinwheels. Fill each with a different type of jam. The recipe can be halved.
Using electric mixer, cream butter with sugar until fluffy. Beat in eggs 1 at a time. Sift in flour, baking powder and salt. Mix on low speed until just incorporated. Form dough into ball. Wrap in waxed paper and flatten into disc. Refrigerate dough 1 hour.
Position racks in center and upper third of oven and preheat to 375 degrees F. Line 2 baking sheet with parchment. Cut off ¼ dough; return remainder to refrigerator. Dust piece of dough with flour.
Roll out between sheets of waxed paper to 10 X 6-inch rectangle.
Free top sheet of waxed paper from dough and then replace lightly.
Turn dough over and remove top sheet of paper. Spread scant ¼ cup jam over top of dough, leaving ½ inch border. Roll up jelly roll fashion, starting at one short side. pinch seams to seal; fold ends under. Place in prepared sheet. Repeat with remaining dough and jam, spacing rolls 5 inches apart.
Brush rolls with glaze. Bake 15 minutes. Rotate sheets and continue baking until rolls are golden brown, about 15 minutes; rolls will spread. Transfer to racks and cool completely. (Can be prepared 3 days ahead. Store in airtight container.) Shortly before serving, cut each roll into ¾-inch-thick slices.
Source: Cooking with Bon Appetit - Cookies Shared by: Carol Collins - Cooking Echo 9/92