Rosinenschnecken are a beloved pastry found in nearly every bakery throughout Germany.
Also known as Raisin Snails or Raisin Swirls, these sweet breakfast buns are rolled into a spiral shape after being filled with frangipane almond paste.
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What is Rosinenschnecken?
Rosinenschnecken are a beloved German pastry featuring a yeasted dough slathered with frangipane, sprinkled with soaked raisins and sliced into spirals before baking.
The name comes from “Rosinen” (raisins) and “Schnecken” (snails) — referring to the bread bun’s signature spiral shape.
The recipe is rooted in European sweet roll traditions like Danish pastries and French pain aux raisins, but with distinct German twists, especially the use of yeasted dough and frangipane or custard fillings.
The raisins are typically soaked in alcohol like brandy or rum to ensure they are moist and don’t burn in the oven.
We like to make Rosinenschnecken during the holiday season as they make for the perfect Christmas brunch pastry, served alongside croissants, bagels and muffins.
Be sure to serve with a hot pot of coffee or tea. They’re perfect for dunking in a frothy cappuccino or London Fog!
Rosinenschnecken German Raisin Frangipane Buns
Equipment
- Mixing bowls
- measuring cups
- measuring spoons
- Food processor
- Rolling pin
- Knife
- baking sheet
- Pastry brush
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
Dough
- Add instant yeast to the lukewarm milk in a small bowl and let rest for 5 minutes until foaming.
- In a large bowl add the flour, sugar, soft butter, egg, vanilla paste, pinch of salt and milk/yeast mixture. Knead into a smooth dough, either with your hands or with a food processor. Cover the dough and let it rise in a warm place for about 1 hour until it has doubled in size.
Filling
- Place the raisins in a bowl and cover with rum. Set aside.
- Place the almond paste in a bowl and using your fingers, knead in the softened butter, milk and salt until you have a smooth, creamy mixture. Drain the raisins.
Assembly
- Roll out the dough on a floured surface into a rectangle (approx. 1 cm thick). Spread the dough evenly with the almond cream, leaving no border. Sprinkle evenly with the plumped raisins. Roll up the dough from a short end and then slice the roll crosswise into 20-24 pieces.
- Place the rolls on a baking tray lined with parchment paper, leaving enough space between each bun. Cover the tray and let them rise for another 20-30 minutes.
- Preheat the oven to 400 F.
- Remove the dishcloth and place the baking sheet of risen buns in the oven. Bake for 18-20 minutes, or until golden brown.
Glaze
- Mix the powdered sugar with the lemon juice until you have a smooth glaze. Brush the raisin rolls with the glaze while they are still warm. Serve and enjoy!
Nutrition
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