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
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
- 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.