Summary

Ingredients

• 250 g flour
• 0.5 ½ pack yeast, (fresh yeast)
• 150 ml milk
• 1 egg (s)
• 60 g butter, (very soft)
• 30 grams sugar
• 1 pinch (s) salt
• 0.5 ½ lemon (s), the zest

For the filling:

• 100 ml milk
• 3 tablespoon honey
• 2 tablespoon amaretto
• 125 g almond (s), round
• 100 g marzipan

For painting:

• Butter, liquid
• powdered sugar

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Instructions

1. Dissolve yeast (yeast) in a little lukewarm milk, put the flour in a bowl, make a well in the middle, pour in the dissolved yeast and sprinkle some sugar over it and let it rise to the steamer for about 15 minutes.
2. Then knead everything together to form a nice yeast dough (if the dough is too firm, add some milk) - let rise for approx. 30-45 min.
3. For the nut mixture, heat the milk with honey and stir in the almonds and amaretto - then leave to cool.
4. Roll out the dough - spread the nut filling - grate the marzipan over it - roll it up (I roll up from both sides towards the middle) and place in the prepared loaf pan, bake in the preheated oven at 160 ° for approx. 30-35 min - brush with melted butter while the pan is still in place and sprinkle with icing sugar, when the cake has cooled, sprinkle with icing sugar again.