in

Walnut and Marzipan Yeast Plait

5 from 5 votes
Prep Time 1 hr
Cook Time 35 mins
Total Time 1 hr 35 mins
Course Dinner
Cuisine European
Servings 4 people
Calories 375 kcal

Ingredients
 

Yeast dough:

  • 350 g Spelt flour type 630
  • 120 ml Milk warm
  • 25 g Fresh yeast
  • 50 g Butter
  • 40 g Brown sugar
  • 1 Egg
  • 1 pinch Salt

Walnut marzipan filling:

  • 250 g Shelled walnuts
  • 200 g Marzipan raw mass
  • 150 ml Milk
  • 3 tbsp Cinnamon
  • 2 tbsp Brown sugar

Molding:

  • 100 g Powdered sugar
  • 5 tbsp Lemon juice

Extra:

  • 2 tbsp Chopped walnuts

Instructions
 

Dough:

  • Put the flour in a bowl and heat the milk with butter. Then dissolve the yeast in the butter-milk mixture. Stir in sugar. Make a well in the flour and add the milk mixture. Dust with flour and let rise for 10 minutes until it bubbles. Then add salt and egg and knead everything well! Cover and let rise for about 30-45 minutes!

Filling:

  • Crack and grind nuts. Roughly chop 2 tbsp. Finely grate the marzipan and mix well with the milk, cinnamon and nuts.

Dough: set the oven to 180 ° top / bottom heat!

  • Roll out the dough into a rectangle with a little flour. Approx. 50 / 30cm. Then spread the nut mixture on it and roll up the dough from the long side. Grease a wreath form and sprinkle with 1 tablespoon of chopped nuts! Cut the dough roll lengthways and twist the two strands into each other. Place in the prepared form. Sprinkle with the rest of the chopped nuts! Cover and let rise for another 20 minutes!
  • Then bake the cake in the oven for 30-35 minutes! If necessary, cover with aluminum foil in between! Then let cool on a wire rack.

Molding:

  • Mix powdered sugar with lemon juice and sprinkle the topping on the cake! Then let cool down completely! Enjoy! 🙂

Nutrition

Serving: 100gCalories: 375kcalCarbohydrates: 37.3gProtein: 8.9gFat: 21.1g
Avatar photo

Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe




Beef Carpaccio with Rocket, Parmesan and Honey Mustard Dressing

Bell Pepper Cashew Pesto