Brioche with marzipan
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- Preparation:
- Total:
- Serves: 1 person
Ingredients
- 370 gzopf flour
- 50 gsugar
- 1 tspsalt
- 1 parceldry yeast
- 2 dlmilk
- 1egg
- 40 gbutter
- 150 galmonds
- 130 gsugar
- 60 gbutter
- 1egg
- ¼ tspbourbon vanilla sugar
- 5 dropsbitter almond extract
- 75 gicing sugar
- 20 gMascarpone
- 20 gbutter
- 1 tbspmilk
Instructions
Step 1
Mix the flour, salt, sugar and yeast in a bowl. Add the milk, egg and butter, knead for approx. 10 mins. to form a soft, smooth dough. Place the dough in a bowl lined with cling film, cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.Step 2
Toast the almonds in a frying pan for approx. 4 mins., stirring occasionally, leave to cool. Puree the almonds in a food processor, add the sugar, continue to puree until the mixture is creamy. In a bowl, mix the almond mixture with the butter, egg, vanilla sugar and bitter almond extract, set aside.Step 3
On a lightly floured surface, roll out the dough into a rectangle (approx. 35 × 45 cm). Spread the filling on top and smooth down. Roll up the dough, starting from the narrow end. Cut the roll in half lengthwise, braid the strands with the cut sides facing up. Shape into a wreath and place on a baking tray lined with baking paper (approx. 24 cm in diameter). Cover the wreath and leave to rise for a further 30 mins.Step 4
Approx. 35 mins. in an oven preheated to 180°C (convection). Remove from the oven, slide onto a cooling rack, allow to cool slightly.Step 5
Combine the icing sugar, mascarpone, butter and milk, drizzle the frosting on top of the warm wreath, leave to dry.