Advent roulade

Total time: 3hr 30m
Preparation Time: 45m

For 12 piece

Nutritional Information

Contains 343 Kcal, 9g Protein, 38g Carbohydrates, 16g Fat


  • Yeast dough
  • 3 dl milk
  • 60 g butter
  • 500 g white flour
  • 0.75 tsp salt
  • 1 tbsp sugar
  • 0.5 cube yeast (approx. 20 g)
  • Filling
  • 2 tsp spice mixture for Birnbrot (pastry with dried pear filling)
  • 25 g dried cranberries
  • 3 tbsp amaretto
  • 100 g flaked almonds
  • 1 eggs
  • 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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  • 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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