- 0.75 tsp. salt
- 1 eggs, whisked
- 2 tbsp. white flour
- 2 tbsp. sugar
- 50 g butter, soft
- 0.5 cube yeast (approx. 20 g), finely crumbled
- 3 dl milk, lukewarm
- 25 g dried cranberries
- 2 tsp. spice mixture for Birnbrot (bread with dried pear filling)
- 3 tbsp. Amaretto (liqueur)
- 3 tbsp. sliced almonds
Mix the flour and the remaining ingredients including yeast in a bowl. Add the butter and milk, mix and knead into a soft dough. Cover and leave to rise for approx. 1 hour until double in size.
Mix the berries with the Birnbrot spices and the Amaretto, cover and steep for about 30 mins. Beat the butter, sugar and half the ice cream until light and creamy. Crush the toasted flaked almonds, stir into the flour.
Shape: 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 again for approx. 30 mins.
Bake for approx. 45 mins. in the lower half of an oven preheated to 180°C.
- 3h 30 Preparation/cooking time: ca. 45m + Allow to rise: ca. 90m + Allow to brew: ca. 30m + Bake: ca. 45m
- Servings For 12 pieces
- Nutrition 268 Kcal