Fruit Roll (Roulade aux Fruits)

Ingredients

• Two cups flour
• one tablespoon sugar
• a pinch of salt
• two teaspoons Royal baking powder
• two tablespoons butter
• half cup milk
• one tablespoon brandy
• half cup chopped nuts
• one cup seeded raisins and currants
• one cup maple sugar

Method

1. 1

   Rub butter to the flour, add sugar, baking powder, salt, brandy, and milk.

2. 2

   Make a nice dough.

3. 3

   Cut in halves.

4. 4

   Roll out one half, sprinkle with chopped almonds and raisins.

5. 5

   Roll out the other half, cover and roll out half inch thick, spread with soft butter, sprinkle with sugar and cinnamon.

6. 6

   Roll up like a jelly roll, cut in inch slices.

7. 7

   Lay close together in a well-buttered pan and bake in a quick oven.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 609. The excerpt below is the record exactly as published.

Fruit Roll ( Roulade aux Fruits ) a la Europeenne Two cups flour, one tablespoon sugar, a pinch of salt, two tea¬ spoons Royal baking powder, two tablespoons butter, half cup milk, one tablespoon brandy, half cup chopped nuts, one cup seeded raisins and currants, one cup maple sugar. How to Make It. Rub butter to the flour, add sugar, baking powder, salt, brandy, and milk. Make a nice dough. Cut in halves. Roll out one half, sprinkle with chopped almonds and raisins. Roll out the other half, cover and roll out half inch thick, spread with soft butter, sprinkle with sugar and cinnamon. Roll up like a jelly roll, cut in inch slices. Lay close together in a well-buttered pan and bake in a quick oven. Cinnamon Buns ( Brioches a la Cannelle ) a la Irene Two cups flour, one tablespoon sugar, half teaspoon salt, two teaspoons Royal baking powder

Cook this with the app: pantry check, scaling, and the assistant.