Roro's ingenious marzipan-almond yeast plait

Ingredients for 1 servings:

• 500 g flour
• 250 ml milk 3.5%
• 1 point dry yeast
• 80 g butter, melted
• 50 g sugar
• 1 pinch of salt
• 1 pkt. lemon peel, sugared
• 1 pt. marzipan raw mixture, (200g)
• 150 g almond(s), grated
• 2 egg whites
• 2 tbsp sugar
• 2 cl rum
• 5 tbsp powdered sugar
• 1 tbsp lemon juice
• some water

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 35 minutes; Total time approx. 2 hours 5 minutes

easy preparation with dry yeast

Preheat oven to 50°C (this makes for excellent dough!). Make a yeast dough with flour, milk, dried yeast, melted butter, sugar, salt, and lemon zest – this works great in a stand mixer (use the dough hook). Transfer the dough to a larger bowl. Turn off the oven and place the covered dough in the oven (on the lowest rack). Let it rise for about 15 minutes. Cut the marzipan into small pieces and mix with the sugar, egg whites, rum, and almonds using a mixer until smooth. Roll out the dough to about 50 x 40 cm. Distribute the filling in small piles and carefully spread it evenly over the dough using a spatula. Now roll up the dough, starting from the longer side. Then halve the dough lengthwise and twist the two strands together to form a braid. Place the braid on a baking sheet lined with baking paper (ideally diagonal) and let it rise for another 15 minutes. Meanwhile, preheat the oven to 200°C (top/bottom heat). Bake the plaited loaf on the lowest rack for about 35 minutes. Sift the icing sugar and mix with lemon juice and a little water until smooth (only add enough water to create a slightly thick consistency). Brush the glaze onto the finished, still-hot plaited loaf and let it cool. Note: Even if the batter doesn’t rise as much beforehand, the cake will still turn out great!