There truly is nothing quite as comforting and delightfully sweet as a batch of Rosinenschnecken Raisin Spiral Buns (German Style). These tender, buttery buns spiral around a luscious frangipane almond filling studded with plump, rum-soaked raisins, making each bite a heavenly mix of flavors and textures. Whether you’re serving them for breakfast, an afternoon treat, or a festive gathering, these buns bring that cozy homemade magic that invites everyone to linger a little longer at the table. Get ready to fill your kitchen with warm, irresistible aromas and create some joyful memories!
Ingredients You’ll Need
The magic behind Rosinenschnecken Raisin Spiral Buns (German Style) lies in its simple, high-quality ingredients that work together to create soft, flavorful dough and a rich, nutty filling. Each element contributes a unique note — from the creamy butter that tenderizes the dough to the fragrant vanilla that lifts the flavor.
- 250 ml Lukewarm Milk: Activates the yeast and gives moisture for a soft dough.
- 7 g Instant Yeast: Ensures a perfect rise and airy texture.
- 550 g All-Purpose Flour: The foundation of the bun providing structure.
- 100 g White Sugar: Adds sweetness and helps with browning.
- Pinch of Kosher Salt: Balances the sweetness and enhances flavor.
- 1 Egg: Adds richness and helps with dough elasticity.
- 120 g Unsalted Butter (Room Temperature): Brings tenderness and that irresistible buttery flavor.
- 1 tsp Vanilla Paste: Infuses a warm, aromatic sweetness.
- 150 g Raisins: Providing juicy bits that pop in every bite.
- 1/4 cup Rum: Tenderizes the raisins and adds depth.
- 100 g Frangipane Almond Paste: Delivers a creamy almond richness.
- 2 tbsp Unsalted Butter (Softened): Blended into the almond paste for smoothness.
- 2 tbsp Milk: Lightens the almond filling to a perfect spreadable consistency.
- Pinch of Salt: Enhances the filling’s flavor complexity.
- 150 g Powdered Sugar: For the sweet, shiny glaze that finishes the buns beautifully.
- 2 tbsp Lemon Juice: Adds bright acidity to the glaze for balance.
How to Make Rosinenschnecken Raisin Spiral Buns (German Style)
Step 1: Prepare the Dough
Start by activating your yeast in the lukewarm milk — this tiny waiting moment ensures the dough rises perfectly. Then, mix together the flour, sugar, butter, egg, vanilla paste, salt, and milk-yeast mixture. Knead everything into a smooth, slightly sticky dough that’s soft to the touch. Cover it and let it rest somewhere warm for about an hour until it doubles in size. This step is where the magic of fluffy buns begins!
Step 2: Soak the Raisins and Prepare the Filling
While your dough is rising, toss the raisins into rum and let them soak up all that boozy goodness — this plumps them up and adds a lovely punch of flavor. Then, gently knead together the almond paste, softened butter, milk, and pinch of salt until you get a silky, spreadable frangipane cream that’s just begging to be slathered onto your dough.
Step 3: Roll and Assemble the Buns
On a floured surface, roll your risen dough into a generous rectangle about one centimeter thick. Spread the almond cream evenly all over, making sure to cover every inch except the edges. Drain the rum-soaked raisins well, then sprinkle them generously across the filling. Roll the dough up tightly from the short end, like a cozy cinnamon roll log. Slice your roll into 20 to 24 even spirals — each one a promise of deliciousness!
Step 4: Second Rise and Bake
Arrange the buns on a parchment-lined baking tray, giving them enough space to puff up nicely during baking. Cover them loosely and let them rise again for 20 to 30 minutes — patience here means even fluffier results. Then, preheat your oven to 400 degrees Fahrenheit and bake your spirals for 18 to 20 minutes until they’re golden, fragrant, and absolutely mouthwatering.
Step 5: Glaze and Finish
While the buns are still warm, brush them generously with a smooth glaze made of powdered sugar and fresh lemon juice. This final touch adds a delicate shine and a subtle tangy sweetness that perfectly complements the almond and raisin flavors. Now, gather your loved ones and prepare for smiles at the first bite!
How to Serve Rosinenschnecken Raisin Spiral Buns (German Style)
Garnishes
These buns are lovely just as they are, but for an extra treat, dust some powdered sugar on top or scatter a few slivered almonds for a little crunch and elegance. A light drizzle of warm vanilla icing can also make your Rosinenschnecken look and taste even more irresistible.
Side Dishes
Pair these sweet spiral buns with a steaming mug of coffee or a frothy cappuccino for a classic European café vibe. They also excel alongside a fresh fruit salad or a dollop of creamy yogurt for a balanced breakfast or brunch spread that feels indulgent yet wholesome.
Creative Ways to Present
Why not arrange the spiral buns artfully on a wooden board for a rustic look at your next brunch? You can also create individual servings placed in cute cupcake liners or stack them in a bread basket lined with a colorful cloth napkin. For festive occasions, serve alongside bowls of whipped cream or fruit preserves, inviting guests to mix, match, and enjoy their own perfect bites.
Make Ahead and Storage
Storing Leftovers
If you have any Rosinenschnecken Raisin Spiral Buns (German Style) left after your gathering, simply store them in an airtight container at room temperature for up to two days. This helps keep the buns soft and tender while preserving their fresh-baked flavor.
Freezing
These buns freeze beautifully! Place cooled buns in a freezer-safe bag or container, and freeze for up to three months. When you’re ready to enjoy them again, thaw overnight in the fridge before reheating gently for that fresh-baked sensation.
Reheating
To revive stored or frozen buns, warm them in a preheated oven at low heat (around 325 degrees Fahrenheit) for 5 to 10 minutes. This heats the buns through without drying them out and helps refresh their soft crumb and tender crust. A few seconds in the microwave also works if you’re short on time.
FAQs
Can I use dried fruit other than raisins?
Absolutely! While the classic Rosinenschnecken Raisin Spiral Buns (German Style) rely on raisins for that traditional taste, you can substitute dried cherries, currants, or chopped dried apricots for a fun twist. Just soak them similarly in rum or juice to keep them juicy.
Is it possible to make these buns dairy-free?
Yes, you can replace the butter with a plant-based alternative and use a dairy-free milk like almond or oat milk for the dough and filling. The texture might shift slightly but you’ll still get beautifully soft, flavorful buns.
How do I know when the dough has risen enough?
A good rule of thumb is when the dough has roughly doubled in size and springs back slowly when you gently poke it with a finger. This indicates the yeast has activated well, creating those lovely air pockets inside the buns.
Can I prepare the dough the night before?
Definitely! After the first kneading, cover the dough tightly and refrigerate overnight. Let it come to room temperature and rise further before proceeding with rolling and filling. This slow fermentation adds even more flavor complexity to your buns.
What if I don’t have frangipane almond paste?
You can make your own by blending ground almonds, powdered sugar, a bit of butter, and an egg into a smooth paste. Alternatively, almond butter mixed with sugar and a splash of milk can approximate the creamy filling for these delicious Rosinenschnecken Raisin Spiral Buns (German Style).
Final Thoughts
There’s something wonderfully comforting about baking and sharing Rosinenschnecken Raisin Spiral Buns (German Style). With their tender dough, nutty filling, and those luscious, rum-soaked raisins, they are a heartfelt treat that brings joy with every bite. I truly hope you give this recipe a try — your kitchen will smell incredible, and your family and friends will thank you for it. So grab your rolling pin and get ready to create some delicious memories!
Print
Rosinenschnecken Raisin Spiral Buns (German Style)
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 1 hour 40 minutes
- Yield: 20–24 buns 1x
- Category: Baking
- Method: Baking
- Cuisine: German
Description
Rosinenschnecken are delightful German spiral buns filled with a sweet almond frangipane and plump rum-soaked raisins. Soft, tender dough is rolled out, spread with a creamy almond paste filling, sprinkled abundantly with juicy raisins, then rolled, sliced, and baked until golden. A light lemon glaze finishes these luscious pastries, perfect for breakfast, tea time, or a cozy treat any time of day.
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 instant yeast to the lukewarm milk in a small bowl and let it rest for 5 minutes until foaming to activate the yeast.
- Prepare Dough: In a large bowl, combine the flour, sugar, softened butter, egg, vanilla paste, salt, and the milk-yeast mixture. Knead thoroughly by hand or with a food processor until you get a smooth, elastic dough. Cover and let it rise in a warm place for about 1 hour until it doubles in size.
- Soak Raisins: Place raisins in a bowl and cover them with rum. Allow them to soak and plump up while preparing the filling.
- Make Almond Filling: In a separate bowl, knead the frangipane almond paste together with softened butter, milk, and a pinch of salt using your fingers until the mixture becomes smooth and creamy.
- Assemble Rolls: On a floured surface, roll out the risen dough into a rectangle about 1 cm thick. Spread the almond cream evenly over the dough, leaving no border. Drain the soaked raisins and sprinkle them evenly over the cream. Starting from a short edge, roll the dough tightly into a log. Slice the roll crosswise into 20-24 equal pieces.
- Second Rise: Arrange the sliced rolls on a baking tray lined with parchment paper, leaving space between each. Cover with a dishcloth and let rise for another 20-30 minutes until puffed.
- Preheat Oven: Preheat your oven to 400°F (200°C) to get ready for baking.
- Bake Rolls: Remove the cloth and place the tray of risen buns into the oven. Bake for 18-20 minutes or until they turn golden brown and cooked through.
- Prepare Glaze: While the buns bake, whisk together powdered sugar and lemon juice until smooth.
- Glaze and Serve: Once buns are out of the oven and still warm, generously brush them with the lemon glaze. Serve and enjoy these tender, flavorful German raisin frangipane spiral buns fresh.
Notes
- Ensure the milk is lukewarm, not hot, to properly activate the yeast without killing it.
- The rum-soaked raisins add moistness and depth, but non-alcoholic substitutes like orange juice can be used for children or alcohol-sensitive guests.
- Frangipane almond paste can be found in specialty or baking stores; if unavailable, almond meal mixed with sugar and butter works as a substitute.
- These buns can be stored in an airtight container for 2-3 days and lightly reheated.
- For a crunchier top, sprinkle some sliced almonds on the filling before rolling.
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