Butterfly rolls

Butterfly rolls

Total: 4 hr 15 min. | Active: 35 min.
Nutritional value / piece: 211 kcal
, Fat: 8 g
, Carbohydrate: 30 g
, Protein: 4 g


16 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


300 g half-white flour
½ tsp salt
50 g sugar
½ cube yeast (approx. 20 g), finely crumbled
1 egg, beaten
1 dl milk
70 g butter, soft


350 g cherries, pitted, roughly chopped
200 g whole-grain biscuits (e.g. organic four-grain, crushed)


1 tbsp lemon juice
5 tbsp icing sugar
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How it's done

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Combine the flour with all the other ingredients up to and including the butter. Using the dough hook on a food processor, knead the mixture to form a soft dough. Cover the dough and leave to rise for approx. 3 hrs. until doubled in size.


Mix the cherries and biscuits.

To shape

Roll out the dough into a 30 x 40 cm rectangle. Spread the filling on top, roll both sides of the dough in towards the middle. Cut into approx. 2,5 cm pieces, place on two baking trays lined with baking paper. Leave to rise for a further 20 mins.

To bake

Approx. 20 mins. in an oven preheated to 180 °C (convection).


Combine the lemon juice and icing sugar. Drizzle the lemon icing over the hot butterfly rolls, leave to cool on a rack.

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