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 the ingredients 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 the ingredients into the appliance bowl, fit the splashguard
7. Heat – 5 minutes, 30ºC, speed Stir 2
8. Then add the ingredients
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 almonds
23. Bake – 45 minutes, 160ºC
24. Remove from the oven and let cool
25. Serve

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