for 4 pieces

Yeast dough

500 g	half-white flour
1 ½ tsp	salt
½ sachet	saffron
2 tbsp	sugar
½ cube	yeast (approx. 20 g
90 g	butter
3 ½ dl	milk

To fill

250 g	marzipan (almond mixture)
3 tbsp	cream
250 g	raspberries

To glaze

1

egg

To bake

icing sugar, to dust

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.

Show complete recipe