Hallonbullar

Ingredients

• 500 g Milk (non-fat) (room temperature)
• 1000 g All-Purpose Flour (sifted)
• 450 g Granulated Sugar (200 g for dough, 250 g for filling)
• 500 g Unsalted Butter (200 g for dough, 300 g for filling, softened)
• 18 g Salt (15 g for dough, 3 g for filling)
• 70 g Fresh Yeast (active dry or fresh baker's yeast)
• 20 g Ground Cardamom (optional for authentic Swedish flavor)
• 3 g Vanilla Sugar (or 1 tsp vanilla extract)
• 300 g Frozen Raspberries (thawed slightly, can be crushed)
• 50 g Pearl Sugar (for topping, optional)
• 2 Eggs (large, beaten for egg wash)

Instructions

1. Gather Ingredients and Warm Milk

   Measure 500 g non‑fat milk and set aside to reach room temperature.

   Time: PT5M

2. Combine Dry Ingredients

   In the mixing bowl add 1000 g flour, 200 g sugar, 15 g salt, 70 g fresh yeast, and 20 g ground cardamom. Mix briefly with a spoon.

   Time: PT5M

3. Knead the Dough

   Attach the hook to the stand mixer. Start on the lowest speed and mix for 5 minutes, then increase to a medium‑slow speed for another 5 minutes. Continue on medium speed, checking after 30 minutes; keep mixing until the dough is smooth, elastic, and pulls away from the bowl – about 45 minutes total.

   Time: PT55M

4. First Rest (Cold Fermentation)

   Shape the dough into a rough rectangle, cover tightly with plastic wrap and place in the refrigerator for at least 1 hour to cool the yeast and relax the gluten.

   Time: PT1H

5. Prepare the Sweet Filling

   In a separate bowl, beat 300 g softened unsalted butter with 250 g sugar, 3 g salt, and 3 g vanilla sugar (or 1 tsp vanilla extract) until light and fluffy, about 5 minutes.

   Time: PT5M

6. Roll Out the Dough

   On a lightly floured surface, flatten the chilled dough into a rectangle roughly 1/4‑inch (6 mm) thick and twice as long as it is wide.

   Time: PT5M

7. Add Filling and Raspberries

   Spread the butter‑sugar mixture evenly over the dough, reaching the edges. Sprinkle the thawed raspberries over the surface, gently pressing them in. Fold the top third down, then the bottom third up, sealing the edges.

   Time: PT10M

8. Shape the Buns

   Cut the rolled dough into 85 g portions (≈80‑90 g). Take each piece, twist it into a spiral, tuck the tail underneath, and place on a parchment‑lined baking tray. Leave space between buns; they may touch slightly.

   Time: PT15M

9. Second Proof

   Cover the tray loosely with plastic wrap (do not seal) and let the buns proof at room temperature until doubled in size, about 45 minutes.

   Time: PT45M

10. Preheat Oven

    Preheat the oven to 200 °C (390 °F).

    Time: PT5M

    Temperature: 200°C

11. Prepare Egg Wash

    In a small bowl, whisk together 2 eggs (or 2 tbsp milk + 1 egg) until smooth.

    Time: PT5M

12. Bake First Batch

    Place the first tray of buns in the oven and bake for 13 minutes.

    Time: PT13M

    Temperature: 200°C

13. Egg Wash and Pearl Sugar

    Immediately after removing the tray, brush each bun with egg wash and sprinkle with pearl sugar.

    Time: PT2M

14. Bake Remaining Batches

    Repeat steps 12‑13 for the remaining trays (second batch 11 minutes, third batch 11‑12 minutes as needed).

    Time: PT30M

    Temperature: 200°C

15. Cool and Serve

    Transfer baked buns to a wire rack and let cool for 10 minutes before serving.

    Time: PT10M

Nutrition Facts

Calories

800

Protein

9 g

Carbohydrates

101 g

Fat

34 g

Fiber

1.5 g

Ingredient Substitutions

• Instead of Milk (non-fat): Whole milk, Almond milk
• Instead of All-Purpose Flour: Bread flour, Whole wheat flour (will change texture)
• Instead of Granulated Sugar: Coconut sugar, Brown sugar
• Instead of Unsalted Butter: Margarine, Plant-based butter
• Instead of Salt: Sea salt, Kosher salt
• Instead of Fresh Yeast: Instant yeast (use 1/3 amount)
• Instead of Ground Cardamom: Ground cinnamon (different flavor)
• Instead of Vanilla Sugar: Vanilla extract
• Instead of Frozen Raspberries: Fresh raspberries, Frozen mixed berries
• Instead of Pearl Sugar: Coarse granulated sugar
• Instead of Eggs: Egg substitute (will affect shine)

Equipment Needed

• Stand Mixer with Hook Attachment
• Mixing Bowl
• Plastic Wrap
• Parchment Paper
• Baking Tray
• Rolling Pin
• Pastry Knife / Bench Scraper
• Digital Scale
• Oven
• Small Bowl
• Spatula

Critical Steps — Do Not Skip

• Kneading the dough until smooth and elastic (Step 3)
• Cold rest in the refrigerator to relax gluten (Step 4)
• Incorporating raspberries without making the dough soggy (Step 7)
• Proofing until doubled in size but not over‑proofed (Step 9)
• Applying egg wash while buns are hot for a glossy finish (Step 13)

Chef Tips from the Video

• Cardamom is traditional in Swedish sweet buns; it adds a subtle citrusy note that balances the raspberry.
• If you prefer a brighter flavor, increase the raspberry amount by 50 g and reduce sugar in the filling slightly.
• For extra shine, add a tablespoon of milk to the egg wash.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days.

Freezer: Freeze individually wrapped buns for up to 2 months; reheat in oven before serving.

Room temperature: Best eaten the same day; can sit at room temperature for up to 6 hours.

Make-Ahead Tips

• The dough can be prepared up to 24 hours ahead and kept refrigerated; shape the buns, cover loosely, and proof before baking.
• Unbaked buns freeze well; place on a tray, freeze solid, then transfer to a zip‑top bag. Bake from frozen, adding 2‑3 minutes to bake time.

Frequently Asked Questions