Raisin-frangipane spiral buns (Rosinenschnecken) from Classic German Baking: The Very Best Recipes for Traditional Favorites, from Pfeffernüsse to Streuselkuchen (page 202) by Luisa Weiss

  • almond paste
  • apricot jam
  • raisins
  • all-purpose flour
  • butter
  • fresh yeast
  • EYB Comments

    See recipe for variation.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    See recipe for variation.

  • anya_sf on March 15, 2022

    I ended up making this over 3 days, as the dough initially took 4 hours to rise, not 1. I used instant yeast and see from other notes that this is a common problem in the conversion from fresh yeast to instant. After the initial rise, the dough chilled overnight, then I laminated and shaped it the next day, chilled the shaped buns, then proofed (again for 4 hours) and baked them the next morning. The buns turned out great, but next time I'd consider using more instant yeast and still be prepared for much longer proof times.

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