Seabuckthorn Berry Layered Mousse


Recipe courtesy of Franziska Davies-Perret

Check out her YouTube Channel at:


150ml warm water

9g instant yeast

40g sugar

1 large egg

75g melted butter

1 packet vanilla sugar

1/4 tsp salt

325g AP flour

Seabuckthorn spread

melted butter

confectioners sugar


In a mixing bowl add the yeast over the warm milk, add sugar and set it aside for 10 minutes for the yeast to dissolve and activate. Next, add in egg melted butter, vanilla sugar and salt, give it a mix until combined. Lastly, add in all of the flour and use the dough hooks on your hand mixer to mix until you get a smooth dough. Let stand, covered, for 1 hour in a warm place until the dough has doubled.

Take your dough out and divide into 10 equal parts. If the dough is sticky, add a bit of flour. Flatten each piece with the palm of your hand, making sure the centre is a bit thicker. Add 1 teaspoon of seabuckthorn spread to the center and wrap the dough around the spread. Seal tightly, making sure the spread doesn’t peak out. Repeat this for the rest of the sweet rolls, and place all of them seam down into a buttered baking dish. Melt some more butter and brush each sweet roll with it.

Let sweet rolls proof again for 30 minutes in a warm place. Bake them at 375 °F in the oven for about 20-25 minutes until golden brown. Dust with powdered sugar and enjoy!


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