Roros Ingenious Marzipan – Almond Yeast Plait
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 500g flour
- 250 ml milk 3.5%
- 1 point dry yeast
- 80 g butter, melt
- 50 grams sugar
- 1 pinch (s) salt
- 1 point lemon peel, sweetened
For the filling:
- 1 point marzipan paste, (200g)
- 150 g almond (s), rated
- 2 egg whites
- 2 tablespoon sugar
- 2 cl rum
For the cast:
- 5 tablespoon powdered sugar
- 1 tablespoon lemon juice
- some water
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 50 ° (this will make the dough excellent!)
- Make a yeast dough from flour, milk, dry yeast, melted butter, sugar, salt and lemon peel - works perfectly with the food processor (use dough hook)! Transfer the batter to a larger bowl.
- Switch off the oven and place the covered dough in the oven (on the lowest rack). Let rise for about 15 minutes.
- Cut the marzipan into small pieces and mix with the sugar, egg whites, rum and almonds with a mixer to a homogeneous mass.
- Roll out the dough to approx. 50 x 40 cm. Spread the filling on top in small heaps and carefully spread evenly on the dough with a spatula. Now roll up the dough from the longer side.
- Then cut the rolling pin in half lengthways and twist the two strands into a braid.
- Place the braid on a baking sheet lined with baking paper (preferably diagonally) and let rise for another 15 minutes.
- In the meantime, preheat the oven to 200 °.
- Bake the braid on the bottom sliding bar for about 35 minutes.
- Sift the powdered sugar and stir in the lemon juice and a little water until smooth (just add enough water to make it a slightly thick consistency).
- Brush the finished, still hot plait with the icing and let it cool down.
- Note:
- even if the dough doesn`t rise so badly beforehand - the cake still turns out great!
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