If you adore the comforting charm of traditional European pastries, the German Raisin Almond Spiral Buns will quickly become one of your favorites. These tender, fluffy buns boast a luscious frangipane almond filling studded with plump, rum-soaked raisins, all wrapped in a golden spiral of yeasty dough. When finished with a glossy lemon glaze, they deliver the perfect balance of sweetness, tang, and nutty richness. Whether you’re baking for a cozy breakfast, an indulgent snack, or a special occasion, these German Raisin Almond Spiral Buns bring warmth and joy with every bite.
Ingredients You’ll Need
Every ingredient for these German Raisin Almond Spiral Buns plays a vital role in creating their delightful texture and flavor, making the list simple but essential. From the softness imparted by milk and butter to the aromatic depth of vanilla and rum, each item contributes to a perfected end result.
- 250 ml Milk lukewarm: Acts as the liquid base to activate the yeast and tenderize the dough.
- 7 g Instant Yeast (or 1 packet): Makes the dough rise, giving the buns their airy, light structure.
- 550 g All Purpose Flour: Creates the fundamental structure of the dough for a soft but sturdy bun.
- 100 g White Sugar: Adds a subtle sweetness essential for flavor balance and yeast activation.
- Pinch Kosher Salt: Enhances all the other flavors and strengthens the dough.
- 1 Egg: Provides richness and moisture, improving texture and color.
- 120 g Unsalted Butter room temperature: Delivers incredible tenderness and flavor to the dough.
- 1 tsp Vanilla Paste: Offers warm, aromatic notes that complement the almond and raisin filling beautifully.
- 150 g Raisins: These sweet, plump fruits add chewiness and bursts of flavor inside every swirl.
- 1/4 cup Rum: Used to soak the raisins, imparting a gentle warmth and depth.
- 100 g Frangipane Almond Paste: The star of the filling, lending a creamy, nutty richness.
- 2 tbsp Unsalted Butter softened: Helps create a luscious, spreadable almond filling.
- 2 tbsp Milk: Lightens the filling for the perfect smooth consistency.
- Pinch Salt: Balances sweetness within the filling.
- 150 g Powdered Sugar: Forms the base of the glossy glaze for a bright finish.
- 2 tbsp Lemon Juice: Adds a fresh, zesty contrast to the sweet glaze.
How to Make German Raisin Almond Spiral Buns
Step 1: Activate the Yeast
Begin by stirring the instant yeast into the lukewarm milk. Let this bubbly mixture rest for about five minutes until it becomes foamy. This step guarantees your dough will rise properly, creating that coveted light, airy texture.
Step 2: Prepare the Dough
In a large bowl, combine the flour, sugar, softened butter, egg, vanilla paste, and a pinch of salt. Pour in your yeast-infused milk mixture and knead everything together until you achieve a smooth, elastic dough. You can do this by hand or with the help of a food processor. Cover the dough and tuck it in a warm spot to rise for about an hour, or until it doubles in size. This waiting time transforms simple ingredients into a pillowy base for your buns.
Step 3: Soak the Raisins
While the dough is rising, place the raisins into a small bowl and pour over the rum. Let them soak to plump up and soak in flavor. This little soak elevates the raisins from ordinary to irresistibly juicy gems within the spirals.
Step 4: Make the Almond Frangipane Filling
Take your almond paste and, with your fingers or a spoon, knead in the softened butter, milk, and a pinch of salt. Stir until you get a smooth, creamy mixture that will be delicious spread inside the dough. This luscious filling is the heart of the German Raisin Almond Spiral Buns, offering that perfect, nutty sweetness.
Step 5: Assemble and Shape
Generously flour your work surface and roll the risen dough out into a rectangle roughly 1 cm thick. Spread the almond filling evenly all over the dough, right up to the edges, ensuring every bite gets that rich flavor. Next, scatter the drained raisins over the filling for bursts of texture and sweetness. Starting with a short end, carefully roll the dough into a tight log. Then slice the log crosswise into 20 to 24 even pieces, the classic spirals we love.
Step 6: Second Rise
Place your buns spaced neatly on a parchment-lined baking tray. Cover them with a clean cloth, and let them rise again for 20 to 30 minutes. This final rise primes the buns for softness and fluffiness after baking.
Step 7: Bake to Golden Perfection
Preheat your oven to 400°F (about 200°C). Slide the tray into the oven and bake the buns for 18 to 20 minutes or until they turn a gorgeous golden brown. The smell will fill your kitchen with warmth, promising something truly special.
Step 8: Glaze and Finish
Mix powdered sugar with freshly squeezed lemon juice until smooth and glossy, then brush this glaze over the buns while still warm. This final touch adds a delightful sheen and a bright, tangy contrast that makes these German Raisin Almond Spiral Buns absolutely irresistible.
How to Serve German Raisin Almond Spiral Buns
Garnishes
For an elegant touch, sprinkle the buns with slivered almonds or a gentle dusting of powdered sugar after glazing. This adds a little crunch and lifts the visual appeal, delighting both eyes and taste buds.
Side Dishes
These spiral buns shine alongside a cup of freshly brewed coffee or spiced tea. They also pair wonderfully with a dollop of lightly whipped cream or a smear of butter for extra indulgence. You can even serve them as part of a brunch spread alongside fresh fruit and cheese for a balanced and inviting meal.
Creative Ways to Present
Arrange the buns in a circular pattern on a pretty serving platter to showcase their spiraled shape. Consider stacking a few like a mini tower, making them perfect for festive gatherings. For a sweet surprise, make a cream cheese or mascarpone dipping sauce on the side that guests can dollop on each bun.
Make Ahead and Storage
Storing Leftovers
If you have any German Raisin Almond Spiral Buns left, store them in an airtight container at room temperature for up to two days. This keeps them soft and fresh, perfect for a quick treat whenever the craving hits.
Freezing
You can freeze these buns after baking and glazing. Place them in a freezer-safe bag or container, separating layers with parchment paper to prevent sticking. When ready to enjoy, thaw at room temperature or gently warm in the oven.
Reheating
To refresh frozen or leftover buns, warm them in a preheated oven at 325°F (160°C) for 5 to 8 minutes. This method brings back the original softness and crispy edges, making them taste freshly baked again.
FAQs
Can I substitute the rum in the raisin soaking liquid?
Absolutely! If you prefer to avoid alcohol, you can soak the raisins in warm water or fruit juice like apple or orange juice. This will still plump them nicely but with a milder flavor.
Is frangipane almond paste difficult to find?
Frangipane almond paste is commonly available in most grocery stores or specialty baking shops. If not, almond paste or marzipan can be used as a substitute, though you might want to adjust the sugar slightly as these vary in sweetness.
Can I make the dough ahead of time?
You can prepare the dough the night before and refrigerate it after the first rise. Just bring it back to room temperature before rolling out to make shaping easier.
What’s the best way to get perfect spirals?
Rolling the dough tightly from the short end and slicing with a sharp knife ensures clean, even spirals. Dusting the knife with flour between cuts can help prevent sticking.
How long will these buns stay fresh once glazed?
Once glazed, these buns are best enjoyed within a day or two. The glaze can soften over time, but storing them airtight helps maintain freshness.
Final Thoughts
There’s something truly special about biting into a German Raisin Almond Spiral Bun fresh from your own oven — the tender dough, rich almond filling, and sweet, fruity bursts of raisins all wrapped up in a beautiful spiral. Give this recipe a try and watch how it effortlessly becomes a staple in your baking repertoire. Share them with friends and family and create cozy memories around these delectable buns!
PrintGerman Raisin Almond Spiral Buns
Rosinenschnecken are classic German raisin frangipane spiral buns featuring a soft, yeasted dough filled with a creamy almond paste and plump rum-soaked raisins. These delightful sweet rolls are baked to golden perfection and finished with a tangy lemon glaze, making them a perfect treat for breakfast or dessert.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 50 minutes
- Yield: 20–24 buns 1x
- Category: Baked Goods
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Dough
- 250 ml Milk, lukewarm
- 7 g Instant Yeast (or 1 packet)
- 550 g All Purpose Flour
- 100 g White Sugar
- Pinch Kosher Salt
- 1 Egg
- 120 g Unsalted Butter, room temperature
- 1 tsp Vanilla Paste
Filling
- 150 g Raisins
- 1/4 cup Rum
- 100 g Frangipane Almond Paste
- 2 tbsp Unsalted Butter, softened
- 2 tbsp Milk
- Pinch Salt
Glaze
- 150 g Powdered Sugar
- 2 tbsp Lemon Juice
Instructions
- Activate Yeast: Add the instant yeast to the lukewarm milk in a small bowl and let it rest for 5 minutes until foaming, signaling the yeast is active.
- Make Dough: In a large bowl, combine the flour, sugar, soft butter, egg, vanilla paste, a pinch of salt, and the milk-yeast mixture. Knead the ingredients thoroughly by hand or with a food processor until a smooth, elastic dough forms. Cover the bowl and place it in a warm area to rise for about 1 hour, or until the dough doubles in size.
- Prepare Filling: Place the raisins in a bowl and cover them with rum to soak and plump up while the dough rises. In another bowl, knead the almond paste with softened butter, milk, and a pinch of salt using your fingers or a spoon until smooth and creamy. Drain the soaked raisins before use.
- Assemble Rolls: On a floured surface, roll out the risen dough into a rectangle approximately 1 cm thick. Evenly spread the almond cream over the dough, leaving no border, then scatter the rum-soaked raisins on top. Carefully roll the dough up from a short end to create a spiral log. Slice this roll crosswise into 20-24 individual pieces.
- Second Rise: Place the sliced rolls on a baking tray lined with parchment paper, spacing them evenly. Cover the tray and allow the rolls to rise again for 20-30 minutes until slightly puffed.
- Bake: Preheat your oven to 400°F (200°C). Remove the cover and bake the rolls on the middle rack for 18-20 minutes, or until golden brown and cooked through.
- Glaze and Serve: While the rolls are baking, mix the powdered sugar with lemon juice to create a smooth glaze. Once the buns are out of the oven and still warm, brush them generously with the lemon glaze. Serve warm or at room temperature and enjoy the delicious flavors of these German raisin frangipane spiral buns.
Notes
- Make sure the milk is lukewarm, not hot, to properly activate the yeast without killing it.
- You can substitute rum with orange juice or water if you prefer a non-alcoholic version.
- Letting the dough rise properly is crucial for light, fluffy buns.
- Use almond paste for authenticity; marzipan is sweeter and can alter the flavor balance.
- The glaze adds a lovely tangy sweetness — adjust lemon juice to taste for preferred tartness.
- Store leftovers in an airtight container; they are best enjoyed within 2 days.
- Reheat gently before serving to refresh softness.