July 4th, 2013

Marzipan Braid

Marzipanzopf

There are two reasons for this braid. A colleague of mine cleaned up her pantry and found about 1 kilogramm Marzipan, a left over from the christmas baking. She had no Idea what to do with such an amount of Marzipan which was near its shelf life. And so she gave it to me. The second reason for the cake is the fact, that I promised to bring a cake when my experiment on which I worked for over a year would finally succeed.

Last week I did the third successful repetition (a experiment has to give the same result more then once) and so I baked the promised cake. And to bake a marzipan braid was an easy choice.

The dough I used is a little bit sweetened variation of the dough from the soft and fluffy swiss butter braid with a creamy sweet marzipan filling. It is a delicious cake and I liked it even more then my last Marzipan braid or the marzipan rolls.


Marzipan Braid

Pâte Fermentée

  • 175g flour Type 550
  • 125g water
  • 2g fresh yeast
  • 3g Salzt

Dough

  • Pâte Fermentée
  • 275g flour Type 550
  • 50g spelt flour Type 630
  • 175g milk
  • 3g Salt
  • 10g fresh yeast
  • 50g sugar
  • 100g Butter

Filling

  • 600g Marzipan (frozen)
  • 90g Egg white(from 3 eggs size L)
  • 200g sugar

Glazing

  • 100g powdered sugar
  • juice of  1/2 lemon
  • sliced almonds

Mix all ingredients for the Pâte fermente and proof it for 1 hour at room temperature. Then put the dough into the fridge for 12 hours.

Knead all ingredients except the butter for 5 min at slow speed.

The knead 7 min at slow speed. At last add the butter all at onc and knead untill the butter is completly incooperated.

Proof for one hour.

In the meantime prepare the filling. Grate the frozen marzipan. Now whip egg whites with the sugar until soft peaks, then stir in the grated marzipan. Keep stirring until a homogenous consistence.

Roll the dough to a rectangel of 50 cm x 45 cm, and spread the filling on it. Roll into a log .

Place the log on a baking tray lined with baking paper, then use a scissor or dough scrapper to cut it lengthwise, so you got two strands. Cross the strands and braid a braid.

Proof for 1.5 hours or overnight in fridge.

Preheat the oven to 200°C and bake for 35 min untill golden.

Mix powered sugar and citron juice and glace the Braid after it has cooled down. At the end sprinkle it with almond slices.

I sent this entry to Yeastspotting, Susans weekly showcase of yeast baked good.

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