Print

German Raisin Almond Spiral Buns

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.3 from 62 reviews

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.

Ingredients

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.

Find it online: https://yumfoodusa.com/german-raisin-almond-spiral-buns/