In today’s post, I’ll show you a simple & delicious recipe for juicy yeast rolls with raisins & a marzipan filling, ideally for Christmas or the pre-Christmas period.
The raisnin rolls are made with a sweet yeast dough filled with a mixture of ground almonds, cream, marzipan & of course raisnins. Have fun baking!
Cooked/Baked today: Baking Raisin Marzipan Rolls
Preparation Time: 2 hours (incl. resting time)
Category: Baking Recipes, Recipes with Hazelnuts, Coffee & Cake, Christmas Recipes, Yeast Pastry
Our Recipe rating:
Ingredients for about 15 – 18 Rasin Marzipan Rolls:
…for the yeast dough:
- 500 grams flour
- 200 milliliters lukewarm milk
- 50 grams soft butter
- 50 grams sugar
- 1 egg
- ½ cube fresh yeast (about 20 grams)
- A pinch of salt
…for the marzipan filling:
- 200 grams marzipan paste
- 200 milliliters cream
- 125 grams raisins
- 100 grams ground almonds
…for the garnishing:
- 125 grams powdered sugar
- 2 tablespoons water
Required kitchen gadgets, helper & preparations:
- Tall container to stir together yeast & milk
- Mixing bowl for the dough
- Kitchen machine or mixer with dough hooks
- Kitchen towel
- Mixing bowl for the marzipan filling
- Peeler or grater for the marzipan
- Rolling pin
- Baking tray + baking paper
- Small bowl for the icing
…for the dough:
Crumble yeast into a tall container, also add 50 grams sugar & 200 milliliters lukewarm milk & stir together with a whisk or fork until sugar & yeast have completely dissolved.
Next, combine yeast milk mixture along with 500 grams flour, 50 grams soft butter, 1 egg & a pinch of salt in a mixing bowl & knead together with a kitchen machine or mixer with dough hooks for about 4 – 5 minutes until a smooth dough.
Next give dough a ball shape, lay it back to the mixing bowl & allow to rest covered with a kitchen towel for about 45 – 60 minutes in a warm place until the dough volume has doubled in size.
…for the marzipan filling:
It is best to put the marzipan paste in the freezer for about 1 – 2 hours before preparation, so the mixture can be better handled, then slice it up into small pieces with a grater or a peeler.
Then put the marzipan together with 200 milliliters of cream & 100 grams of ground almonds in a mixing bowl & stir or mash together with a spoon until all ingredients are evenly distributed, then set aside for a moment.
…for the raisin marzipan rolls:
Preheat oven to 200°C (top/bottom heat) in good time. After resting time thoroughly knead the dough again with your hands on a slightly floured countertop & then roll out using a rolling pin to a rectangle of 50cm x 40cm in size.
Spread prepared marzipan filling evenly onto the yeast dough, sprinkle the filling with 125 grams raisins & then roll up the dough sheet from the longitude side. Cut the roll into about 15 – 18 equal sized rolls & place with a little distance to each other on a lined baking tray.
Flatten the rolls a bit with your hands & then bake in a preheated oven for about 12 minutes until golden brown. Meanwhile stir together 125 grams powdered sugar & 2 tablespoons water until you got a viscous icing.
Get the done raisin marzipan rolls out of the oven, allow to cool on the tray or a wire rack & then decorate the rolls with icing & serve still warm. I wish you lots of fun baking!
Watch the video tutorial to see the recipe and the preparation method precisely (German Audio only, English Subtitles available):