Marzipan – Yeast – Braids
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 10) |
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
Print Recipe
Pin Recipe Instructions
- Sprinkle the yeast with 1 tablespoon of sugar. Melt the fat, pour in the milk, remove from the stove immediately. Mix the flour, 1 egg, vanilla sugar, remaining sugar and salt. Add yeast and lukewarm milk-fat mixture. Knead everything into a smooth dough. Dust with flour and cover with a cloth and let rise in a warm place for about 30 minutes.
- Dice the apricots very finely. Separate the rest of the egg. Mix the egg white, marzipan mixture and almond liqueur to a creamy mixture. Stir in apricots. Knead the dough, roll it out on a floured work surface into a rectangle of approx. 60 x 45 cm. Spread the marzipan cream on the dough. Leave an approx. 2 cm wide margin free on one short side. Roll up the sheet of dough from the short side. Press the edges of the dough down well.
- Place the roll on the seam side. Cut into 5 pieces approx. 12 cm long and cut them in half lengthways. Cut the halves lengthways again, leaving about 2 cm at one end. Lay the strands on top of each other and twist them into a braid. Place on a baking sheet lined with baking paper and let rise for another 10-15 minutes.
- Bake in a preheated oven (electric stove: 200 ° C / convection: 175 ° C) for 20-25 minutes. Reduce the temperature after approx. 5 minutes (electric stove: 175 ° C / convection: 150 ° C).
- Mix egg yolk and 1 teaspoon water. Brush plaits with it approx. 5 minutes before the end of the baking time. Mix the powdered sugar and lemon juice together, then brush the braids with it while it is still hot.
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