John Myers
Marzipan Bread
The perfect marzipan bread recipe with a picture and simple step-by-step instructions.
- 500 g Flour (Type 405) Flour (Type 405) Wheat flour, Type 405
- 30 g Fresh yeast
- 250 ml Milk lukewarm
- 10 g Bach malt
- 75 g Sugar
- 2 Eggs including 1 yolk
- 1 tsp Sea-Salt
- 75 g Soft butter
- Marzipan filling:
- 100 g Chopped almonds
- 300 g Marzipan paste
- 100 g Soft butter
- 1 tbsp Soft butter powdered sugar
- 2 Protein (class M)
- 6 drops Bitter almond flavor
- 2 tbsp Lemon juice
- 75 g Sultanas
- Glaze:
- 150 g Apricot jam
- 200 g Powdered sugar
- 2 Protein
- Preheat the oven to 190 ° C. Roast the almonds on a baking tray in the oven until golden brown. Mix the almonds in between.
- Crumble the yeast in a bowl and stir with a little milk and the sugar until smooth.
- Add egg, egg yolks, remaining milk, salt, baking malt and flour and knead with the dough hook of the food processor at low speed for 3 minutes. Increase the speed, knead for another 5 minutes.
- Gradually knead the butter in small pieces into the dough. Knead at high speed for another 5 minutes to form a smooth dough. Cover with a cloth and let rise in a warm place for 1 hour.
- In the meantime, roast the almonds in a pan until golden brown and let them cool. Grate the marzipan on the square grater and place in a bowl with the egg whites, bitter almond flavor, butter and lemon juice and stir until it is creamy.
- After one hour, beat the dough up on a lightly floured work surface, let it rest for another 10 minutes and then roll it out with a rolling pin to approx. 45 x 45 cm.
- It is best to use a spatula to spread the marzipan mixture over the dough. Scatter the almonds and sultanas on top. Roll up the dough and cut in half lengthways. Twist the two strands of dough together.
- Place the resulting braid on a baking sheet lined with baking paper. Fold in the ends at the bottom and let rise again in a warm place for about 15 minutes.
- Bake in a hot oven at 190 degrees in the lower third of the oven for 35 minutes (convection not recommended).
- Boil the jam (apricot) in a small saucepan with 3 tablespoons of water. Mix the icing sugar with 2 egg whites until smooth. Immediately brush the hot plait thinly (apricot) with the hot jam (apricot). Let dry for 10 minutes. In the meantime, stir in the icing sugar and then glaze the braid with the icing sugar icing.
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