Advent roulade

Advent roulade

Total: 3 hr 30 min. | Active: 45 min.
Nutritional value / piece: 343 kcal
, Fat: 16 g
, Carbohydrate: 38 g
, Protein: 9 g


12 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

Yeast dough

60 g butter
3 dl milk
500 g white flour
¾ tsp salt
1 tbsp sugar
½ cube yeast (approx. 20 g)


25 g dried cranberries
2 tsp spice mixture for Birnbrot (pastry with dried pear filling)
3 tbsp amaretto
100 g flaked almonds
1 egg
50 g butter
2 tbsp sugar
2 tbsp white flour

Shape the roulade

a little white flour
3 tbsp flaked almonds
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How it's done

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Yeast dough

Remove the butter from the fridge, warm the milk. Mix the flour, salt, sugar and crumbled yeast in a bowl. Add the butter and milk.

Knead everything to a soft dough. Cover and leave to rise for approx. 1 hr. until double in size.


Mix the berries with the Birnbrot (pear bread) spices and the Amaretto, cover and steep for approx. 30 mins.

Toast the almonds in a pan, allow to cool. Beat the egg. Reserve half the egg. Beat the remaining egg with the butter and sugar until frothy. Crush the toasted flaked almonds, stir into the flour.

Shape the roulade

On a surface lightly dusted with flour, roll out the dough to approx. 30 x 45 cm. Coat the dough with the liquid from the steeped berries. Top with the almond filling then the berries.

Loosely roll up the dough, starting from the narrow end.

Transfer to the prepared tin with the sealed edge facing down. Coat with the remaining egg. Scatter over the almonds.


Make several diagonal incisions approx. 3 cm deep. Leave to rise for about another 30 mins.

Bake for approx. 45 mins. in the lower half of an oven preheated to 180°C.

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