Toscabullar (Swedish Tosca buns – with almond paste filling)
Toscabullar (Swedish Tosca Buns) recipe—soft, cardamom-infused buns topped with a crunchy caramelised almond topping.
Toscabullar are soft, sweet buns from Sweden. They are filled with almond paste and topped with caramelised almonds. These buns are inspired by a famous Swedish cake called Toscatårta. The rich almond topping gives the buns a crispy, golden crown. Inside, they are soft, buttery, and slightly sweet.
Toscabullar are often enjoyed during fika, the Swedish coffee break. They are perfect with tea or coffee and are loved by both kids and adults.
A Twist on the Classic Bun
The dough for Toscabullar is similar to traditional Swedish sweet buns. It includes milk, sugar, yeast, cardamom, butter, and egg. Once the dough has risen, it is rolled out and filled with mandelmassa — a sweet almond paste.
After spreading the filling, the dough is folded and cut into strips. Each strip is twisted into a beautiful knot or swirl. This gives the buns a lovely homemade look.
Mandelmassa
Mandelmassa, also known as almond paste, is a sweet, dense mixture made from finely ground almonds and sugar. It’s commonly used in Scandinavian and European baking to add rich, nutty flavour and soft texture to pastries, buns, and cakes. Mandelmassa has a smooth consistency that becomes creamy when mixed with butter or milk, making it perfect as a filling for baked goods like Toscabullar. It’s different from marzipan, which contains more sugar and is firmer. Mandelmassa is softer and less sweet, allowing the almond flavour to shine. In many Swedish desserts, mandelmassa adds a signature taste that’s both comforting and luxurious.
The Tosca Topping
The name “Tosca” comes from the almond topping, which is also used in Swedish Tosca cake. The topping is made by melting butter with sugar, honey, and cream. Then, sliced almonds are added.
This mixture is spooned into the centre of each bun before baking. As the buns bake, the topping bubbles and turns golden. It creates a slightly crunchy, sweet layer that contrasts with the soft bun underneath.
Topped—these toscabuns are all set for the oven!
The Finishing Touch
When the buns come out of the oven, they are brushed with a sugar syrup. This step adds a glossy finish and keeps the buns moist. The syrup is made by simply heating sugar and water until the sugar dissolves.
Brushing the warm buns with syrup makes them look beautiful and taste even better. They also stay fresher longer thanks to the added moisture.
Tosabullar fresh out of the oven—crisp, caramelised, and perfect for your next fika break!
The classic taste of Swedish kanelbullar—soft, buttery cinnamon buns that are perfect for any fika moment.
A Treat for Any Occasion
Toscabullar are great for parties, brunches, or everyday coffee breaks. They are a little fancier than cinnamon buns, but still easy to make at home. The almond topping makes them feel special, and the twist shape looks impressive.
You can serve them fresh or freeze them for later. Just warm them slightly before serving for the best texture and flavour.
A Taste of Swedish Baking
Toscabullar are a great way to enjoy Swedish baking traditions. They combine soft dough, sweet almond flavour, and a crunchy topping. Whether you’re new to Scandinavian baking or already a fan, these buns are sure to impress.
They’re also fun to make with kids or friends. Shaping the twisted buns and adding the tosca topping can be a creative and relaxing activity.
Swedish Tosca buns (Toscabullar – with almond paste filling)
Ingredients
For the Dough:
- 1 tbsp instant yeast (7g instant yeast)
- 250 ml (1 cup) lukewarm milk
- 75 g (⅓ cup) sugar
- ½ tsp cardamom kernel ground
- ½ tsp salt
- 75 g (⅓ cup) butter, softened
- 1 egg
- 450 g (3½ cups) all-purpose flour
For the Mandelmassa Filling:
- 150 g mandelmassa almond paste, grated
- 50 g (1/4 cup) butter, softened
- 35 g sugar
- ½ tsp corn flour
- 1 tsp vanilla extract
- 1 tbsp milk or cream for a smoother texture
For the Tosca Topping:
- 50 g butter
- 45 g sugar
- 50 g honey
- 50 g heavy cream
- 110 g (1 cup) sliced almonds
For brushing
- 1 egg + 1 tbsp water
Sugar syrup
- 2 tbsp sugar
- 2 tbsp water
Instructions
Prepare the Dough
- In the bowl of a stand mixer, combine the flour, salt, sugar, instant yeast, and ground cardamom.
- Add the egg to the bowl.
- Gradually add the lukewarm milk while the mixer is on low speed.
- Increase the speed to medium and knead the dough for 5-7 minutes, until it starts to come together and become smooth.
- When the dough begins to form, add the softened butter, one tablespoon at a time, until it is fully incorporated into the dough.
- Continue kneading until the dough is soft and elastic.
First rise
- Transfer the dough to a lightly oiled bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise for about 1 hour, or until it has doubled in size.
Make the Mandelmassa Filling
- Mix grated almond paste, softened butter, sugar, vanilla, and milk/cream into a smooth paste.
Shape the Buns
- After the first rise, divide the dough into two equal portions (approximately 446g each).
- Take one portion and keep the other covered with a clean towel or plastic wrap to prevent it from drying out.
- Roll out the first dough portion on a lightly floured surface into a rectangle.
- Spread the mandelmassa filling evenly over the dough.
- Fold the dough in half lengthwise (long edge to long edge), creating a long, narrow rectangle. (so the filling is sandwiched inside).
- Gently press down with a rolling pin just enough to seal the layers and flatten slightly — don’t roll it too thin.
- Cut it into strips (about 2 cm wide).
- Twist each strip by rolling both ends in opposite directions, then tie into a loose knot by tucking the ends underneath.
- Place the twisted buns on a parchment-lined baking sheet. Cover and let rise for another 30 minutes.
- Repeat the same with the second ball of dough.
Make the Tosca Topping
- Melt butter in a saucepan over medium heat. Add sugar, honey, and cream, stirring until smooth.
- Stir in the sliced almonds and simmer for 2–3 minutes until thickened. Let it cool.
Assemble and Bake
- Preheat oven to 200°C.
- Brush each bun lightly with egg wash (1 beaten egg with a splash of water or milk). This gives them a shiny, golden finish.
- Using the back of a spoon, gently press into the centre of each bun to form a small well or dent. This helps hold the Tosca topping in place.
- Spoon about 1–2 teaspoons of the Tosca topping (almond-honey mixture) into the centre of each bun.
- Bake for 15–20 minutes until golden brown and caramelised.
- While the buns are baking, prepare a simple sugar syrup:
Sugar Syrup: Equal amount of sugar and water.
- Combine sugar and water in a small saucepan.
- Heat gently, stirring, until the sugar is fully dissolved and the mixture just begins to simmer.
- Remove from heat and set aside.
- As soon as the buns come out of the oven and while they’re still warm, brush each one with the warm sugar syrup.
- After 5 minutes, transfer them to a wire rack to cool completely. The syrup will absorb into the bun and give a glossy finish.
- Let it cool before serving. These buns are soft, rich, and packed with almond goodness!
Frequently Asked Questions
Tosca topping is a caramel-like mixture of butter, sugar, honey, cream, and sliced almonds, added on top of the buns before baking.
Not directly — mandelmassa (almond paste) has a specific texture. You can make a homemade version by mixing almond flour, powdered sugar, and a bit of milk or egg white.
Yes! Freeze them without the sugar syrup and reheat before brushing with syrup to refresh them.
Cardamom is traditional in Swedish baking, but you can skip it or replace it with cinnamon or vanilla for a different flavour.
Make a dent in the centre of each bun after the second rise and spoon the topping into the well — this helps it stay in place while baking.
Yes, you can replace the egg in the dough with a few extra tablespoons of milk and skip the egg wash, though the texture and colour may vary slightly.
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