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Biscuit-Jelly Roll with Rhubarb and Raspberries
Credit:
Yuki Sugiura
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Serves 6 to 8
Ingredients
Ingredient Checklist
1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 3 cups)
6 ounces fresh raspberries
1/3 cup plus 2 tablespoons granulated sugar
1 teaspoon pure vanilla extract
2 cups unbleached all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 stick cold unsalted butter, cut into 1/2-inch pieces
3/4 cup buttermilk, plus more for brushing
Coarse sanding sugar
Gallery
Biscuit-Jelly Roll with Rhubarb and Raspberries
Credit:
Yuki Sugiura
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Serves 6 to 8
Gallery
Biscuit-Jelly Roll with Rhubarb and Raspberries
Credit:
Yuki Sugiura
Biscuit-Jelly Roll with Rhubarb and Raspberries
Credit:
Yuki Sugiura
Biscuit-Jelly Roll with Rhubarb and Raspberries
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Serves 6 to 8
Recipe Summary
prep: 30 mins
total: 2 hrs
Yield: Serves 6 to 8
prep: 30 mins
total: 2 hrs
prep:
30 mins
total:
2 hrs
Yield: Serves 6 to 8
Serves 6 to 8
Ingredients
Ingredients
- 1 pound rhubarb, trimmed and cut into 1/2-inch pieces (about 3 cups)
- 6 ounces fresh raspberries
- 1/3 cup plus 2 tablespoons granulated sugar
- 1 teaspoon pure vanilla extract
- 2 cups unbleached all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 stick cold unsalted butter, cut into 1/2-inch pieces
- 3/4 cup buttermilk, plus more for brushing
- Coarse sanding sugar
Directions
Preheat oven to 350 degrees. In a bowl, toss rhubarb and berries with 1/3 cup granulated sugar and vanilla. Spread mixture in a single layer on a parchment-lined baking sheet; bake, stirring twice, until juices have thickened but have not burned, 45 to 50 minutes. Immediately transfer to a bowl; let cool completely. (You should have 1 cup. Rhubarb mixture can be refrigerated in an airtight container up to 5 days.)
Increase oven temperature to 400 degrees. Whisk together flour, baking powder, baking soda, remaining 2 tablespoons granulated sugar, and salt. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. Add buttermilk; stir in with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). With a floured rolling pin, roll out to an 8-by-10-inch rectangle, 1/2 inch thick.
Spread rhubarb mixture over dough to edges, then fold tightly into thirds like a letter, sealed-side up. Using a large spatula, transfer to a parchment-lined baking sheet. Brush top with buttermilk; sprinkle generously with sanding sugar. Bake until puffed and golden brown, about 40 minutes. Transfer to a wire rack using parchment; let cool about 30 minutes before serving.
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Reviews
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All Reviews for Biscuit-Jelly Roll with Rhubarb and Raspberries
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Reviews:
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All Reviews for Biscuit-Jelly Roll with Rhubarb and Raspberries
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
