Name: Blackberry Roly Poly
Total time: 2 h 5 min
Cuisine: Great BritainEurope
Ingredients: 10 ounces (283 grams/2 cups) blackberries; 2/3 cup (4⅔ ounces/132 grams) sugar; 1/2 teaspoon grated lemon zest; 3 cups (15 ounces/425 grams) all-purpose flour; 1 tablespoon baking powder; 1 teaspoon salt; 16 tablespoons (2 sticks) unsalted butter , cut into 1/2-inch pieces and chilled; 1 cup milk , whole or low-fat

Why This Recipe Works

The centuries-old Blackberry Roly Poly has undergone many tasty transformations, and we wanted a buttery, flaky, fruit-filled roll that was as rich as its predecessors. In a test of cooking methods, baking the roly poly easily outshined the old-fashioned methods of boiling or steaming. The baked product resembled a jumbo jammy biscuit that tasters loved, while the results of the other two methods were sodden and stodgy.

We eliminated shortening from our biscuits and replaced it with butter—and lots of it—which was more flavorful and less caloric. A short stay in the freezer firmed the dough, which the butter made too soft to roll out without this step.

Before You Begin

Both fresh and frozen blackberries will work. Like a biscuit, roly poly tastes best on the day it's baked. Use a serrated knife to slice it.

Instructions

MAKE JAM Cook berries and ¼ cup sugar in saucepan over medium-low heat until berries begin to release juice, about 3 minutes. Increase heat to medium-high and cook, stirring frequently, until berries break down and mixture is thick and jam-like, about 10 minutes (mixture should measure ½ cup). Transfer jam to bowl, stir in zest, and cool to room temperature.

PROCESS DOUGH Pulse flour, baking powder, salt, additional ⅓ cup sugar, and all but 1 tablespoon butter in food processor until mixture resembles coarse meal. Transfer to large bowl and stir in milk until combined.

SHAPE DOUGH Adjust oven rack to middle position and heat oven to 375 degrees. Line baking sheet with parchment paper. Turn dough out onto lightly floured surface and knead until smooth, 8 to 10 times. Pat dough into 6-inch square, wrap with plastic, and freeze until just firm, about 20 minutes. Following photos 1 to 4 at left, roll dough into 12- by 10-inch rectangle, spread with jam, roll into tight cylinder, and arrange seam-down on prepared baking sheet.

BAKE Melt remaining butter and brush over dough. Sprinkle with remaining sugar and bake until golden brown, about 45 minutes. Let cool 10 minutes on sheet, then transfer to wire rack. Serve warm or at room temperature.

MAKE AHEAD Roly poly can be prepared through step 3, then covered with plastic wrap and refrigerated on prepared baking sheet for 24 hours. To serve, remove plastic wrap and proceed with step 4, increasing baking time to 50 minutes.