Recipe: Raspberry Roly-Poly with Sliced-Lemon Sauce

RASPBERRY ROLY-POLY

FOR THE ROLY-POLY:
2 cups flour
2 tsp. baking powder
1/2 tsp. salt
4 tbsp. chilled unsalted butter, plus 2 tbsp. butter, melted
3/4 cup milk
2 cups fresh ripe raspberries
6 tbsp. sugar
FOR THE SLICED LEMON SAUCE:
1/2 cup sugar
2 tbsp. cornstarch
1/4 tsp. salt
1 1/2 cups water
1/3 cup fresh lemon juice
1 vanilla bean, split lengthwise and scraped
3 tbsp. unsalted butter
1 large or 2 small lemons, preferably Meyer lemons, peeled, halved lengthwise, seeded and cut into paper-thin slices crosswise

TO MAKE THE ROLY-POLY:
Heat the oven to 350 degrees F. Lightly butter 2 (12-inch) loaf pans.

Sift the flour, baking powder and salt together into a medium bowl. Using a pastry blender or 2 knives, cut in the 4 tablespoons cold butter until mixture resembles crumbs. Add the milk and mix with a fork until dough comes together. Turn out onto a floured board and knead 4 or 5 times, until smooth. Cut the dough in half.

On a floured board, roll out half the dough into a rectangle, 8 inches wide on the ends and 1/4 inch thick (the length of the rectangle doesn't matter).

Brush with half of the melted butter. Top with 1 cup of the raspberries and sprinkle with 3 tablespoons of sugar. Roll up, jelly roll-style, forming an 8-inch-long roll. Place, seam-side down, in one of the prepared pans. Repeat the process, using the remaining half of the dough and filling.

Bake 35 to 40 minutes, or until the crust is firm and beginning to brown.

TO MAKE THE SLICED LEMON SAUCE:
In a medium saucepan, blend the sugar, cornstarch and salt. Stir in the water, lemon juice, vanilla bean and scrapings until smooth. Cook over medium heat, stirring, for 5 minutes, or until the mixture is thick and clear.

Remove from the heat, add the butter and continue to stir until melted and blended. Let cool slightly and stir in the lemon slices. Take out vanilla bean.

TO SERVE:
Remove the roly-poly from the oven and let cool in the pans for 10 minutes. Turn out on a wire rack. Cut into 2-inch slices and serve with lemon sauce.

Note: The lemon sauce will keep for 3 to 4 days but is best served the day it is made. It will thicken when cold; stir to loosen the sauce.

Makes 8 servings
Source: Wildwood: Cooking from the Source in the Pacific Northwest by Cory Schreiber