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King's Bread

Chef.at.Home's picture
Ingredients
  Raisins 3 Tablespoon
  Dark rum 3 Tablespoon
  Marzipan 8 Ounce (1 Cup, 250 Gram)
  Mixed candied peel 3 Tablespoon
  Bittersweet chocolate/Semisweet chocolate 8 Ounce, coarsely chopped
  Glazed cherries 1⁄2 Cup (8 tbs), halved
  Walnut halves/Pecan halves 1⁄2 Cup (8 tbs)
Directions

In small bowl, combine raisins and rum; cover and let stand overnight.
Drain, reserving rum.
In bowl, break marzipan into small pieces; knead in candied peel and raisins until combined, adding reserved rum if too stiff.
Form into two 1-inch (2.5 cm) diameter rolls.
Wrap in plastic wrap; refrigerate for at least 4 hours or overnight.
Unwrap rolls and place on rack.
In top of double boiler over hot (not boiling) water, melt chocolate; brush over rolls, turning to coat well all over.
Press cherries and nuts along top of rolls.
Refrigerate rolls on rack for about 1 hour or until set.
(Rolls can be stored in refrigerator for up to 1 month.) Let stand at room temperature for 10 minutes before cutting into 1/2-inch (1 cm) thick slices.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Chilling
Dish: 
Bread
Ingredient: 
Chocolate
Preparation Time: 
5 Minutes

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