Marzipan Rolls
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 2 hrs 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the yeast dough:
- 500g flour
- 250 ml milk
- 1 cube yeast
- 50 grams sugar
- 80 g butter
- 2 egg yolks
- 1 pinch (s) salt
For the filling:
- 300 g marzipan (raw mixture)
- 50 grams sugar
- 1 egg (s)
- 1 pack aroma (Citro - Back)
- 30 grams flour
- 1 egg yolk
- 3 tablespoon milk
- 100 g raisins
- some rum aroma
For the cast:
- 150 g apricot jam
- 100 g powdered suar
- 4 tablespoon water
Print Recipe
Pin Recipe Instructions
- First, warm up the milk for the pre-dough until it is lukewarm. Dissolve the yeast in it and cover and let rise for 15 minutes.
- In the meantime, put the flour in a bowl (preferably sifted) and mix with salt, sugar, soft butter and egg yolks. Add the yeast batch. Now knead all ingredients into a smooth dough and cover and let rise in a warm place for approx. 1 hour.
- For the filling, grate the marzipan (best stored in a cool place) and mix with sugar. Add the egg, Citroback and rum flavor and finally add the flour. If the mass is too firm for you, you can liquefy it with a dash of milk or rum (it depends on whether children are eating). But it shouldn`t be too fluid !!!
- Roll out the dough into a rectangle (approx. 42 x 32 cm) and distribute the filling evenly on top. Leave a small edge free and brush it with an egg yolk and milk mixture (consisting of 1 egg yolk + 3 tablespoon milk). Spread the raisins on top and roll up the dough. Cut about 20 pieces of the same size and place them as snails on a baking sheet lined with baking paper (leave enough space). Brush the surface again with the egg yolk and milk mixture.
- Preheat the oven to 200 ° C top / bottom heat and bake the snails on the 2nd rack from the bottom for 20-25 minutes.
- Heat the apricot jam with 4 tablespoons of water. Brush the snails while they are still warm and let them cool down.
- Then use powdered sugar and water (or lemon juice, rum, etc.) to make a glaze and cover the snails with it.
- It is best to eat it on the baking day or the day after (as the yeast dough unfortunately makes the pastry a bit dry after 2 days)
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