Print

Fluffy Danish Rhubarb Marzipan Morning Buns

Danish rhubarb marzipan morning buns - featured image
Print Recipe

These fluffy Danish morning buns combine tart rhubarb and sweet marzipan wrapped in pillowy dough, topped with a gentle vanilla icing. Perfect for a cozy breakfast or brunch treat.

Ingredients

Scale
  • 3 ½ cups (440 g) all-purpose flour, plus extra for dusting
  • ⅓ cup (65 g) granulated sugar
  • 2 ¼ tsp active dry yeast (one packet)
  • 1 cup (240 ml) whole milk, warmed to about 110°F (43°C)
  • 4 tbsp (56 g) unsalted butter, softened
  • 2 large eggs, room temperature
  • 1 tsp salt
  • 1 ½ cups (about 150 g) fresh rhubarb, chopped into small pieces
  • ¾ cup (100 g) marzipan, grated or finely chopped
  • ¼ cup (50 g) granulated sugar
  • 1 tsp lemon zest
  • ½ tsp ground cinnamon (optional)
  • 1 cup (120 g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2–3 tbsp (30–45 ml) milk (dairy or dairy-free), adjust for desired consistency

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) with 1 tsp of sugar and the active dry yeast. Let it sit for 5-10 minutes until foamy.
  2. Make the dough: In a large mixing bowl or stand mixer, mix the flour, remaining sugar, and salt. Add the softened butter, eggs, and yeast mixture. Knead on medium speed for about 8-10 minutes (or 12-15 minutes by hand) until the dough is smooth and slightly sticky but not wet.
  3. First rise: Shape the dough into a ball, place it in a lightly greased bowl, cover with a damp towel or plastic wrap, and let it rise in a warm spot for 1 to 1 ½ hours, until doubled in size.
  4. Prepare the filling: While the dough rises, combine chopped rhubarb, grated marzipan, sugar, lemon zest, and cinnamon in a bowl. If desired, gently warm in a saucepan over low heat for 5 minutes, stirring occasionally. Let cool completely.
  5. Roll out the dough: Punch down the dough and place it on a floured surface. Roll it into a rectangle about 12×16 inches (30×40 cm). Spread the rhubarb-marzipan filling evenly over the dough, leaving a small border around the edges.
  6. Shape the buns: Starting from the long side, roll the dough tightly into a log. Cut into 12 equal slices and place them cut-side up on a parchment-lined baking sheet, spaced about 2 inches apart.
  7. Second rise: Cover the buns loosely with plastic wrap and let them rise for another 30-40 minutes until puffy.
  8. Bake: Preheat oven to 375°F (190°C). Bake the buns for 18-22 minutes until golden brown and cooked through.
  9. Prepare the vanilla icing: While the buns bake, whisk powdered sugar, vanilla extract, and milk together until smooth. Adjust milk to get a drizzle-friendly consistency.
  10. Finish and serve: Let the buns cool for 10 minutes on a wire rack, then generously drizzle the vanilla icing over the warm buns. Serve immediately.

Notes

If dough feels too sticky while rolling, sprinkle a little more flour but avoid overdoing it to keep buns tender. Keep an eye on baking time to avoid drying out. Frozen rhubarb can be used if thawed and drained. For gluten-free, substitute part of flour with almond or oat flour and xanthan gum. For nut allergies, substitute marzipan with cream cheese and almond extract.

Nutrition

Keywords: morning buns, Danish buns, rhubarb, marzipan, vanilla icing, breakfast, brunch, yeast dough, homemade buns

Find it online: https://elaraeats.com/fluffy-danish-rhubarb-marzipan-morning-buns-recipe-easy-homemade-delight/