Marzipan Easter plait

Name: Marzipan Easter plait
Cook time: 2 h
Total time: 2 h
Yield: 18
Ingredients: 500 g Flour; 7-10 Tbsp grated peel of 1; 7-10 Tbsp untreated lemon; 1 pinch Salt; 60 g Sugar; 1/4 l Milk; 1 cube (42 g) Yeast; 50 g soft butter or margarine; 2 Eggs (size M); 7-10 Tbsp pulp of 1 vanilla pod; 200 g Marzipan raw mass; 2 TABLESPOONS Amaretto (Italian almond liqueur); 7-10 Tbsp Flour; 120 g Sour cherry jam; 80 g Apricot Jam; baking paper

AUTHOR
Valentine Lee

DIFFICULTY
easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 18

500 g Flour
7-10 Tbsp grated peel of 1
7-10 Tbsp untreated lemon
1 pinch Salt
60 g Sugar
1/4 l Milk
1 cube (42 g) Yeast
50 g soft butter or margarine
2 Eggs (size M)
7-10 Tbsp pulp of 1 vanilla pod
200 g Marzipan raw mass
2 TABLESPOONS Amaretto (Italian almond liqueur)
7-10 Tbsp Flour
120 g Sour cherry jam
80 g Apricot Jam
baking paper

Directions

1
Put flour, lemon zest, salt and sugar in a bowl. Heat milk lukewarm, crumble yeast into it and dissolve in it. Add soft fat, 1 egg and vanilla pulp to the flour and knead everything into a smooth dough. Cover the dough and let it 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. 50 x 35 cm) on a little flour. Spread one half of the dough with marzipan paste, the other with cherry jam. Leave an approx. 1 cm wide edge on one long side. Whisk the egg yolks. Spread the edge of the dough with it
4
Roll up the dough sheet from the coated long side. Cut the roll of dough lengthwise to about 3 cm at one end. Turn the halves into a cord. Press the ends together well. Place on a baking tray lined with baking paper and leave to rise for about 15 minutes
5
Bake the plait in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 40 minutes. Heat apricot jam, pass through a sieve and brush the hot plait with it