Advent roulade

Advent roulade

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

Ingredients

12 pieces

Hint:


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
kochen@bettbossi.ch

Yeast dough

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

Filling

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

Shape the roulade

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

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.

Filling

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.

Bake

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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