4 cups unbleached all purpose flour
1 cup of full cream milk
8 ounces of butter, diced into small pieces, cold
2 eggs, room temperature
2 tablespoons orange zest
4 teaspoons baking powder
2 tablespoons sugar
Pinch of salt
1 cup mixed berry preserve
1 cup orange marmalade
Preheat oven to 325 degrees F.
Combine flour, sugar, baking powder, orange zest, and salt in a large bowl. Using a pastry knife, cut butter into the dry ingredients until mixture is crumbly. Set aside.
Combine preserves and stir to combine. Set aside.
Whisk milk and eggs in a separate bowl. Fold wet ingredients into dry ingredients.
Pat dough out onto a lightly floured surface and bring together. Divide dough in half. While you're working on the first piece of dough, wrap the second piece in plastic wrap and refrigerate. With a floured rolling pin, roll the dough out to a square (about 1/2 inch thickness) piece. Spread preserve over the dough leaving about an inch all the way around free of preserve. Roll up like a Swiss roll and cut 8 even rolls. Place on a prepared 12" by 12" round tart pan or similar (refer to picture) leaving the other half of the pan open for the second batch. Refrigerate while you prepare the second batch. Take the 2nd piece of dough out of the refrigerator and repeat the process. Brush the top generously with melted butter.
Bake for 15 to 20 minutes or until rolls are baked and golden brown.
1/2 cup fresh orange juice
3 tablespoons butter
1/2 cup sugar
On medium to high heat, stir together orange juice, butter and sugar. Bring to a boil. Remove from heat. Drizzle all over hot jam roll and let it sit in the oven with door open until it reaches room temperature. Serve.