Raspberry and marzipan buttons

Total time: 3hr 35m
Preparation Time: 40m

For 4 piece

Nutritional Information

Contains 1035 Kcal, 26g Protein, 133g Carbohydrates, 41g Fat


  • 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
  • 90 g butter
  • 3.5 dl milk
  • 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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  • 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.
  • Tip:

    These marzipan buttons taste best fresh.

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