Ingredients

• 200g Marzipan
• 50g Butter
• 1 Egg
• 3 tablespoons Almonds
• 200g Ground Almonds
• 50g Sugar
• 6 tablespoons Milk
• 250g Milk
• 70g Caster Sugar
• 7g Dried Yeast
• 300g All Purpose Flour
• 200g Wholemeal Bread Flour
• 80g Butter
• ½ teaspoon Salt
• 1 Egg

Tools

• Oven
• Cooking Chef XL
• Small bowl
• Work surface
• Baking tray - medium

Method

1. Fit the Creaming Beater
2. Add diced marzipan, 200g ground almonds, 50g sugar, 50g melted butter and 6 tablespoons milk into the appliance bowl, fit the splashguard
3. Mix – 30 seconds, speed 3
4. Transfer the mixture into a small bowl and set aside
5. Clean the appliance bowl and fit the Dough Tool
6. Add 250g milk, 70g caster sugar and dried yeast into the appliance bowl, fit the splashguard
7. Heat – 5 minutes, 30ºC, speed Stir 2
8. Then add all purpose flour, wholemeal bread flour, 80g butter, salt and beaten egg
9. Mix – speed 1, 10 minutes
10. Remove the Dough Tool
11. Prove – 1 hour, 30ºC, speed off
12. Line a medium baking tray with parchment paper
13. Place the dough on a lightly floured work surface
14. Using a rolling pin, roll out into a rectangle, about 30 cm x 40 cm
15. Top with the marzipan mixture
16. Roll into a log, starting from the long edge
17. Slice the rolled dough down the middle, leaving about 5 cm at the end uncut
18. Twist the dough halves round each other and press the ends together to make a circle
19. Place the shaped dough on the baking tray
20. Cover with kitchen towel and let rest – 10 minutes
21. Preheat the oven to 160ºC
22. Brush the dough with beaten egg and sprinkle with sliced almonds
23. Bake – 45 minutes, 160ºC
24. Remove from the oven and let cool
25. Serve

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