Making the filling

Fit the Creaming Beater.

Add marzipan, almonds, sugar, butter, milk into the appliance bowl, fit the splashguard.

Mix for 30 seconds on speed 3 until combined.

Transfer the mixture into a clean bowl and set aside.

Making the dough

Clean the appliance bowl and fit the Dough Tool.

Add milk, caster sugar and yeast into the appliance bowl, fit the splashguard.

Heat for 5 minutes at 30ºC, on speed Stir 2, until dissolved.

Add flour, butter, salt and egg.

Knead for 10 minutes on speed 1 until a dough forms.

Tip: Or use the Dough Kneading preset if applicable.

Remove the Dough Tool.

Prove for 1 hour at 30ºC, on speed Off, until doubled in size.

Tip: Or use the Dough Proving preset if applicable.

Line a baking tray with parchment paper.

Transfer the dough onto a lightly floured work surface.

Using a rolling pin, roll out into a rectangle, about 30 cm x 40 cm.

Top with the marzipan mixture and then roll into a log, starting from the long edge.

Slice the rolled dough down the middle, leaving about 5 cm at the end uncut.

Twist the dough halves round each other and press the ends together to make a circle.

Transfer the shaped dough onto the baking tray.

Cover with a tea towel and let rest for 10 minutes.

Preheat the oven to 160ºC.

Brush the dough with beaten egg and sprinkle with almonds.

Bake for 45 minutes on 160ºC until golden.

Remove from the oven and let cool.

Serve.