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Marzipan Twist

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  Sugar 50 Gram (1/4 Cup)
  Warm milk 125 Milliliter (1/2 Cup, 110 Degree / 43 Degree)
  Active dry yeast 1⁄4 Ounce (1 Package)
  All purpose flour 350 Gram (2 1/3 Cup)
  Salt 1 Pinch
  Butter 50 Gram (4 Tablespoons)
  Lemon peel 1⁄2 , grated
  Egg 1 , beaten
  Ground almonds 225 Gram (2 Cups)
  Egg whites 2
  Rum 3 Tablespoon
  Powdered sugar 45 Gram, sifted (1/3 Cup)
  Lemon juice 1 Tablespoon
  Water 3 Tablespoon

To make yeast dough, stir 1 teaspoon sugar into milk and sprinkle with yeast.
Let stand 5 minutes or until frothy.
Stir gently to moisten any dry particles.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; stir into yeast mixture with lemon peel.
Pour into flour mixture with egg, combining to make a dough.
Knead on a floured surface until smooth.
Let rise in a warm place 30 to 40 minutes.
Grease a baking sheet.
To make filling, combine almonds, egg whites, sugar and rum.
On a floured surface, roll out risen dough to an 18x12-inch (45x30-cm) rectangle.
Spread with filling.
Roll up lengthwise.
Cut roll into 2 equal lengths and wind both pieces around each other to make a single twist.
Place on greased baking sheet.
Cover and let rise in a warm place 15 minutes.
Preheat oven to 350°F (175°C).
Bake 35 minutes or until twist is golden brown.
To make glaze, combine powdered sugar, lemon juice and water in a small bowl.
Spoon glaze over warm twist.

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