Marzipan pretzel à la Didi

Ingredients for 1 servings:

• 40 g yeast
• 750 g wheat flour (type 405)
• 375 ml milk, lukewarm
• 1 pinch of salt
• 75 g sugar
• 120 g butter, melted
• 200 g marzipan paste
• 3 egg whites
• 2 tbsp sugar
• 2 tbsp rum
• 2 tbsp brandy
• 2 tbsp brandy (Chantré Cuvee Rouge)
• 150 g ground almonds
• 150 g hazelnuts, ground
• 150 g ground walnuts
• 9 tbsp powdered sugar
• 4 tbsp lemon juice

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 35 minutes

Sift the flour into a bowl. Make a deep well, pour in the milk, crumble in the yeast, mix with a little flour, cover, and let rise in a warm place. Add the sugar, salt, and melted butter, and knead everything into a dough until the dough pulls away from the bottom of the bowl and bubbles. Cover the yeast dough and let rise in a warm place for another 30 minutes. In the meantime, divide the marzipan, egg whites, and sugar into thirds. Mix 1/3 with the rum and almonds, 1/3 with the hazelnuts and brandy, and 1/3 with the walnuts and brandy (Chantré Cuvee Rouge). Roll out the dough into three long rectangles. Spread a filling on each one and roll up from the long side. Twist each strand around itself and braid the three twisted strands together to form a long plait. Then shape this plait into a pretzel. Let rise on the baking sheet for another 20-25 minutes. Bake in a preheated oven at 180°C (convection oven) on the second rack from the bottom for 35 minutes. Test with a skewer to make sure the pretzel isn’t too brown. Cover with aluminum foil if necessary. Mix the powdered sugar with the lemon juice and brush over the pretzel while it’s still hot. Let cool.