Description
Raspberry Buns made with a sweet dough and filled with fresh raspberries.
Ingredients
Scale
- 500 g nonfat milk
- 1100 g All purpose flour
- 200 g sugar
- 200 g unsalted room temp butter
- 23 g ground cardamom (optional)
- 70 g fresh yeast or 23 g dry yeast
- 15 g (2 ½ tsp) salt
- 300 g unsalted room temp butter (filling)
- 250 g sugar (filling)
- 3 g vanilla sugar or extract (filling)
- 3 g salt (filling)
- 250 g raspberries (fresh or frozen)
- 2 eggs (beaten, for topping)
- Pearl Sugar (for topping)
Instructions
- Add all ingredients to the bowl of your stand mixer.
- Using the hook attachment, mix on low for 5 minutes.
- Increase the speed to medium for 30 minutes.
- Flatten the dough into a large rectangle, wrap it in plastic wrap, and refrigerate for at least 1 hour.
- Mix together butter, sugar, vanilla, and salt for the filling.
- Roll the cold dough into a large rectangle, about 1 cm thick.
- Spread the filling onto the dough and sprinkle on raspberries.
- Fold the dough into thirds and roll it out to 2.5 cm thick.
- Cut into strips weighing 80 to 90 grams.
- Shape the buns as desired and place them on a baking tray.
- Cover and let rise until doubled in size.
- Bake at 200C (400F) for about 9 minutes or until golden brown.
- Brush with egg wash or simple syrup and sprinkle with pearl sugar.
- Let cool and enjoy!
Notes
- Rising time depends on the temperature of your environment.
- Check and rotate the tray halfway through baking.
- Prep Time: 60 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 1 bun
- Calories: 300
- Sugar: 15 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Hallonbullar, Raspberry Buns, Swedish Baking, Dessert Recipe