Raspberry & Liquorice Buns

Liquorice-flavoured cinnamon buns moistened with sugar syrup

Photography by Johan Ståhlberg. Worlds by Sophie Miskiw. Recipe by David Sandberg.

“I’ve always loved liquorice. It’s not very common to use in baking but I incorporate it into a lot of my recipes. The raspberry evens out of the liquorice flavour. This bun is quite out there and one to try for people who are a bit daring!”



50g Compound yeast 500g Milk 130g Caster sugar 780g Flour 10g Liquorice powder 3g Salt 150g Butter (room temperature)

Raspberry curd

250g Frozen raspberries 65g Caster sugar 1 Lime 1 tbsp Cornstarch 1 Egg 2 Egg yolks 25g Butter

Liquorice filling

150g Butter (room temperature) 90g Caster sugar 2 tbsp Liquorice powder 1 tbsp Bread crumbs


100g Water 100g Sugar Liquorice sprinkles



  1. Crumble the yeast in a bowl

  2. Bring the milk to about 30-35 degrees Celsius and pour over the yeast. Stir until the yeast is dissolved

  3. Add the remaining ingredients (except for the butter) and start kneading in a standing mixer with a hook on low speed. When the dough is combined increase the speed to a medium and start adding the butter a little at a time

  4. Let it knead for about 10 minutes and after that check to see that the gluten is developed with a window pane test

  5. Put a towel on top of the dough and let it proof for 30 minutes

Raspberry curd

  1. Put the raspberries, sugar and lime juice + peel in a pot and bring to a boil

  2. Strain the mix into a bowl

  3. Put the cornstarch in another bowl and mix it up with a little bit of the raspberry mix. Then add that back to the rest of the raspberry mix

  4. Whisk together the eggs and egg yolks and then combine with the raspberry mix

  5. Bring it all back to the stove and simmer while constantly stirring

  6. When the mix has thickened, take it off from the stove and pour in a clean bowl

7.Add the butter and stir until smooth

  1. Let cool

Liquorice filling

  1. Mix all the ingredients for the liquorice filling in a bowl

  2. Roll out the dough into a rectangle shape, about 35x60cm

  3. Spread the liquorice filling evenly over the dough

  4. Then spread the raspberry curd on top

  1. Fold the dough in half along the longer side of the rectangle so that it becomes roughly 17.5x60cm
  1. Cut thin strips (about 1,5 cm) and twirl the strip and then spin it around leaving the end of the strip underneath the bun you have now made
  1. Place the buns with space between them on trays with baking paper on them

  2. Cover the trays with towels and let rise for 30 minutes

  3. In a pot add sugar and water and bring to the boil. Allow all the sugar to dissolve

  4. Take the pot off the heat and let cool

  5. Bake the buns in the middle of the oven at 225 degrees C for about 10 minutes

  6. Take the buns out and brush them with the sugar syrup then sprinkle the liquorice sprinkles on top.