Easter Braid with Marzipan Nut Filling

Crumble the yeast in a bowl and stir with a little milk and the sugar until smooth. Add egg, egg yolks, remaining milk, salt and flour and knead briefly with the dough hook of the food processor at low speed. Gradually knead the butter in small pieces into the dough. Knead at high speed for about 10 minutes to form a smooth dough. Cover with a cloth and let rise in a warm place for 2 hours.

Grate the marzipan with a grater and place in a bowl with the egg whites, almond liqueur and lemon juice. Mix with the hand mixer to a creamy mixture.

Knead the dough on a lightly floured work surface and roll out approx. 40 x 40 cm with a rolling pin. Spread the marzipan nut mixture on the dough using a dough card. Roll up the dough and cut in half lengthways. Twist the two strands of dough together. The filling must face up.

Place the braid on a baking tray lined with baking paper. Fold in the ends at the bottom. Bake top / bottom heat at 190 degrees in the lower third of the oven for 35 minutes.

Boil the jam in a small saucepan with 3 tablespoons of water. Mix the powdered sugar with 2–3 tablespoons of water until smooth. Brush the hot plait thinly with the hot jam. Let it dry briefly and finally brush with the powdered sugar glaze.