Cherry and marzipan plait

Name: Cherry and marzipan plait
Cook time: 2 h
Total time: 2 h
Yield: 18
Ingredients: 500 g + some flour; 7-10 Tbsp grated rind of; 1 untreated lemon; 60 g sugar, 1 pinch of salt; 1/4 l (42 g) milk, 1 cube yeast; 50 g soft butter/margarine, 2 eggs (size M); 7-10 Tbsp pulp of 1 vanilla pod; 200 g Marzipan raw mass; 2 TABLESPOONS Amaretto liqueur; 5-6 Tbsp Sour cherry jam; 3-4 Tbsp Apricot Jam; baking paper

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 18

500 g + some flour
7-10 Tbsp grated rind of
1 untreated lemon
60 g sugar, 1 pinch of salt
1/4 l (42 g) milk, 1 cube yeast
50 g soft butter/margarine, 2 eggs (size M)
7-10 Tbsp pulp of 1 vanilla pod
200 g Marzipan raw mass
2 TABLESPOONS Amaretto liqueur
5-6 Tbsp Sour cherry jam
3-4 Tbsp Apricot Jam
baking paper

Directions

1
Put 500 g flour, lemon, sugar and salt in a bowl. Warm the milk and dissolve the yeast in it. Add fat, 1 egg and vanilla pulp to the flour. Knead everything smooth. Cover and leave to rise in a warm place for about 30 minutes
2
Separate 1 egg. Dice marzipan. Stir with egg white and amaretto until smooth
3
Knead the dough briefly and roll out to a rectangle (approx. 35 x 50 cm) on some flour. Spread one half of the dough with marzipan, the other half with cherry jam, leaving an approx. 1 cm wide edge on one long side. Whisk the egg yolk, brush the edge of the dough
4
Roll up the dough sheet from the coated long side. Cut the roll lengthwise to about 3 cm. Turn the two strands around each other to form a cord. Press the ends well together. Leave to rise for approx. 15 minutes on a baking tray covered with baking paper
5
Bake the plait in a hot oven (electric range: 200 °C/circulating air: 175 °C/gas: level 3) for about 40 minutes. Heat apricot jam, pass through a sieve. Spread on the hot plait