Description
Raspberry Buns, known as Hallonbullar, are sweet, soft pastries filled with a delightful raspberry mixture.
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.
- Mix on low for 5 minutes until incorporated.
- Increase speed to medium for 30 minutes to develop gluten.
- Flatten dough into a large rectangle, wrap in plastic, and refrigerate for 1 hour.
- Mix butter, sugar, vanilla, and salt for filling while dough rests.
- Roll dough into a large rectangle, about 1 cm thick.
- Spread filling on the dough.
- Sprinkle raspberries over filling.
- Fold dough into thirds.
- Roll out to about 2.5 cm thick.
- Cut into strips weighing 80-90 grams.
- Shape as desired and place on a baking tray (12 per tray).
- Cover and let rise until doubled in size (1-4 hours depending on the environment).
- Bake at 200C (400F) for about 9 minutes or until golden brown.
- Brush with egg wash or simple syrup and sprinkle with pearl sugar immediately after baking.
- Let cool and enjoy!
Notes
- Use fresh raspberries for best flavor.
- Adjust baking time based on your oven’s performance.
- Experiment with shapes for fun presentation.
- Prep Time: 2 hours
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Swedish
Nutrition
- Serving Size: 1 bun
- Calories: 300
- Sugar: 20 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 10 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg
Keywords: Hallonbullar, Raspberry Buns, Swedish Pastry