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Raisin bread buns with almond paste

Also called rozijnen bollen in Dutch. They are bread buns with raisins and I added a little almond paste as a surprise in the middle.
Prep Time30 mins
Cook Time15 mins
Course: Breakfast
Cuisine: Bread
Keyword: almondpaste, kerstbrood, Raisin, raisinbuns, rozijnenbollen
Servings: 24
Author: Ester van Boesschoten


Almond paste

  • 1 1/2 Cup almond flour
  • 1 1/2 Cup powdered sugar
  • 1 egg white room temperature
  • 1 Teaspoon pure almond extract

Raisin bread bun

  • 4 Cups all purpose flour
  • 1 1/4 Tablespoons active dry Yeast
  • 3 1/2 Tablespoons unsalted butter melted and cooled down a bit
  • 1 1/4 Teaspoons salt
  • 1 1/2 Cup milk lukewarm (90 Fahrenheit)
  • 3 Tablespoons light brown sugar
  • 1 1/2 Cup raisins
  • 2 eggs
  • Zest of one lemon



  • Soak the rasins overnight in lukewarm water, in a closed container, on the counter.

Almond paste

  • Combine all the ingredients in a food processer or blender. Pulse to combine.
  • On a counter, lightly dusted with powdered sugar, place the combined ingredients. Gather them into a ball. Roll it and then shape it into a log that is about 2” in diameter.
  • Wrap it in kitchen plastic wrap and allow it to chill for at least 1 hour and up to one week.

Raisin bread buns

  • Sift the flour.
  • Warm up the milk. Mix the yeast and brown sugar into the warmed milk until dissolved. Let it stand for 5 minutes to activate the yeast.
  • Add the lemon zest to the flour, ensuring it is mixed in evenly.
  • After the 5 minutes, add the flour to the yeast mixture. Mix till combined.
  • Let is rise for 20 minutes.
  • Mix in the melted butter, 1 egg yolk, 1 whole egg and raisins.
  • Knead until it is combined and elastic. It shouldn't stick to your hands. Add more flour when needed.
  • Let is rise again for 20 minutes.
  • Form 24 balls out of the dough. Weigh out each dough ball of 35 grams. Gently, with your fingers, make the dough into a flat round circle. Into the circle place a small ball of almond paste. Gather dough around the paste and pinch it together. With the seamside down, roll the ball in your palm and gently press it a little while rolling it. This makes a beautiful ball shape.
  • Place each ball on a baking tray, covered with parchment paper, and let is rise for another 20 minutes.
  • Preheat the oven at 460 Fahrenheit.
  • Mix the saved egg white with a little bit of water and powdered sugar. Gently brush this on the buns before baking. It gives it a nice shine.
  • Bake the buns in the warm oven for 12-15 minutes or until they are a nice golden brown.
  • Cool on a cooling rack.


Inspired by: Amsterdamse huishoudschool cookbook from CJ Wannee