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Raspberry and marzipan buttons
40 m active | 3 h 35 m total
Nutrition facts per serving:
  • Energy in kcal about 1035
  • Fat about 41g
  • Carbohydrates about 133g
  • Protein about 26g
This is needed
This is needed for 4 piece
Yeast dough
  • 500 g half-white flour
  • 1.5 tsp salt
  • 0.5 sachet saffron
  • 0.5 cube yeast (approx. 20 g)
  • 2 tbsp sugar
  • 3.5 dl milk
  • 90 g butter
To fill
  • 250 g marzipan (almond mixture)
  • 3 tbsp cream
  • 250 g raspberries
To glaze
  • 1 eggs
To bake
  • icing sugar to dust
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And that's how it's done
And that's how it's done
Yeast dough
In a bowl, mix the flour with all the other ingredients up to and including the sugar. Crumble the yeast, cut the butter into pieces, add to the flour along with the milk.
Knead into a soft, smooth dough using the dough hook on a food processor for approx. 10 mins. on a low setting. Cover and leave to rise at room temperature for approx. 2 hrs. until doubled in size.
To shape
On a lightly floured surface, roll the dough out into a rectangle of approx. 30 x 45 cm.
To fill
Beat the marzipan with the cream until smooth. Spread the mixture over the dough along with the raspberries.
To shape
Quarter the dough lengthwise, roll up from the long edge.
Shape the strands into 4 buttons, place on two baking trays lined with baking paper, cover and leave to rise for a further 30 mins.
To glaze
Beat the egg and use it to glaze the buttons.
To bake
Approx. 25 mins. in an oven preheated to 160 °C (convection). Remove from the oven, slide onto a cooling rack, allow to cool slightly then dust with icing sugar.