Marzipan – Yeast – Braids

Summary

Ingredients

• 1 cube yeast, fresh
• 60 g suar
• 40 g butter / mararine
• 0.25 liter ¼ milk
• 500g flour
• 2 egg (s)
• 1 packet vanilla sugar
• 1 pinch (s) salt
• 200 g apricot (s), dried
• 250 g marzipan raw mixture
• 3 tablespoon liqueur (almond liqueur - amaretto)
• 75 g powdered suar
• 2 tablespoon lemon juice

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Instructions

1. Sprinkle the fresh yeast with 1 tablespoon sugar. Melt the butter over medium heat, pour in the milk, and remove immediately from heat. In a large bowl, mix the flour, 1 egg, vanilla sugar, remaining sugar, and salt. Add the yeast and the lukewarm milk-butter mixture. Knead into a smooth dough for about 10 minutes. Dust with flour, cover with a cloth, and let rise in a warm place for 30 minutes.
2. Dice the apricots very finely. Separate the second egg and reserve the yolk for later. Mix the egg white, marzipan mixture, and almond liqueur until creamy. Stir in the diced apricots. Knead the dough for 1-2 minutes to recombine. Roll it out on a floured surface into a rectangle approximately 60 cm × 45 cm. Spread the marzipan-apricot mixture over the dough, leaving a 2 cm margin on one short side. Roll up tightly from the opposite short side and press the edges firmly to seal.
3. Place the roll seam-side down. Cut into 5 pieces approximately 12 cm long. Cut each piece in half lengthwise. Cut each half lengthwise again, leaving about 2 cm intact at one end to keep the strands connected. Lay the strands on top of each other and twist into a braid. Place the braids on a baking sheet lined with baking paper and let rise for 10-15 minutes.
4. Preheat the oven to 200 °C (392 °F) for electric ovens or 175 °C (347 °F) for convection ovens. Bake the braids for 5 minutes at the initial temperature, then reduce the heat to 175 °C (347 °F) for electric or 150 °C (302 °F) for convection. Continue baking for 15-20 minutes until golden brown.
5. Mix the reserved egg yolk with 1 teaspoon water. About 5 minutes before the end of baking (around 20 minutes total), brush the braids with the egg wash. Mix the powdered sugar and lemon juice until smooth. Remove the braids from the oven and immediately brush with the glaze while still hot.