Traditional South African Apricot Roly-Poly
Warm and comforting, this Traditional South African Apricot Roly-Poly dessert is perfect for chilly days. A beloved recipe passed down through generations, this delightful treat combines soft, sweet dough rolled with luscious apricot jam and baked to golden perfection. Once baked, it is drizzled with a rich buttery syrup that enhances its sweet flavor, making it a favorite among family and friends. Serve it warm, generously topped with ice cream, custard, or whipped cream for an indulgent dessert experience. Don't forget to check the step-by-step photographs provided for guidance on rolling the dough and the final pudding presentation!
N/A
Servings
300
Calories
12
Ingredients
Ingredients
flour
2 cups (plain, sifted)
baking powder
3 teaspoons (sifted)
salt
1 teaspoon (fine)
butter
1/2 cup (unsalted, softened)
eggs
2 (beaten)
milk
a few tablespoons (as needed)
vanilla extract
1 teaspoon (pure)
apricot jam
to spread (thick layer)
boiling water
1 1/2 cups (freshly boiled)
sugar
1 cup (granulated)
butter
2 tablespoons (unsalted)
vanilla extract
1 teaspoon (pure)
Instructions
1
Preheat your oven to 350°F (180°C) and grease a rectangular Pyrex dish.
2
In a mixing bowl, combine the flour, baking powder, and salt. Rub in the butter until the mixture resembles coarse crumbs. (Alternatively, you can do this in a food processor for quicker results.)
3
Add the beaten eggs to the bowl, followed by milk, one tablespoon at a time, until you have formed a soft, firm dough that is not sticky.
4
On a lightly floured surface, roll out the dough into a thin rectangle. Use flour to ensure it doesn't stick.
5
Spread a generous layer of apricot jam evenly over the rolled-out dough.
6
Starting from one of the long sides, carefully roll the dough up into a tight Swiss roll shape.
7
Using a serrated knife, cut the roll into 1-inch thick slices, allowing any excess jam to ooze out.
8
Arrange the slices in the greased dish, standing them cut-side up and packing them closely together. Scrape up any oozed jam and distribute it on top of the rolls.
9
In a separate pot, mix the boiling water, sugar, butter, and vanilla extract. Stir until the sugar has completely dissolved.
10
Using a ladle or large spoon, gently pour the syrup over the slices of pudding. Reserve about 3/4 cup of the syrup, as you may not need all of it in the baking dish.
11
Bake in the preheated oven for 40-45 minutes, or until the pudding is golden and bubbly.
12
Once out of the oven, pour the reserved syrup over the center of the pudding slices to keep them moist and flavorful as the pudding cools.
13
Serve warm with a generous helping of custard, ice cream, or sweetened whipped cream for an extra special treat.
Nutrition Information
12g
Fat
45g
Carbs
4g
Protein
20g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What is Traditional South African Apricot Roly-Poly?
It is a warm and comforting dessert consisting of soft, sweet dough rolled with apricot jam, baked in a rich buttery syrup until golden.
How many calories are in a serving of Apricot Roly-Poly?
Each serving contains approximately 300 calories.
What oven temperature is required for baking?
Preheat your oven to 350°F (180°C) before baking the pudding.
What type of baking dish should I use?
A greased rectangular Pyrex dish is recommended for this recipe.
Can I use a food processor to make the dough?
Yes, you can use a food processor to rub the butter into the flour mixture for quicker results.
How do I ensure the dough is the right consistency?
Add milk one tablespoon at a time until you form a soft, firm dough that is not sticky.
How thick should I slice the dough roll?
Using a serrated knife, cut the roll into slices that are approximately 1 inch thick.
What ingredients are in the syrup?
The syrup is made from boiling water, sugar, butter, and vanilla extract.
Should I use all of the syrup before baking?
No, you should reserve about 3/4 cup of the syrup to pour over the pudding after it has finished baking.
How long does the Roly-Poly take to bake?
Bake the pudding for 40 to 45 minutes until it is golden and bubbly.
What is the best way to serve this dessert?
Serve it warm with a generous topping of custard, ice cream, or sweetened whipped cream.
How much fat is in this recipe?
There are 12 grams of fat per serving.
How many carbohydrates are in a serving?
There are 45 grams of carbohydrates per serving.
What is the protein content of the Roly-Poly?
Each serving contains 4 grams of protein.
How much sugar is in one serving?
There are 20 grams of sugar per serving.
How much flour is needed for the dough?
The recipe requires 2 cups of plain, sifted flour.
How much baking powder is used?
The recipe calls for 3 teaspoons of sifted baking powder.
What kind of salt should I use?
Use 1 teaspoon of fine salt for the dough.
How much butter goes into the dough?
The dough requires 1/2 cup of unsalted, softened butter.
How many eggs are needed?
The recipe uses 2 beaten eggs.
What kind of vanilla extract is recommended?
Pure vanilla extract is used in both the dough and the syrup.
How do I arrange the slices in the baking dish?
Arrange the slices standing cut-side up and pack them closely together.
What should I do with jam that leaks out during cutting?
Scrape up any oozed jam and distribute it over the top of the rolls before baking.
Why is boiling water used in the syrup?
Boiling water helps to quickly dissolve the sugar and butter to create a smooth syrup.
When should I add the reserved syrup?
Pour the reserved syrup over the center of the pudding slices immediately after removing them from the oven.
Is the dough supposed to be sticky?
No, the goal is to form a soft, firm dough that is not sticky.
How much sugar is in the syrup?
The syrup uses 1 cup of granulated sugar.
How much butter is in the syrup?
The syrup requires 2 tablespoons of unsalted butter.
Can I see photos of the process?
Yes, step-by-step photographs are provided in the original recipe to guide you through rolling the dough.
How many ingredients are in this recipe?
There are a total of 12 ingredients used in this recipe.