King's Bread Recipe
Ingredients
| Raisins | 3 Tablespoon | |
| Dark rum | 3 Tablespoon | |
| Marzipan | 1 Cup (16 tbs) | |
| Peel | 3 Tablespoon, candied | |
| 8 oz bittersweet or semisweet chocolate, coarsely chopped | ||
| Glazed cherries, halved | ||
| Walnut or pecan halves | ||
Directions
In small bowl, combine raisins and rum; cover and let stand overnight.
Drain, reserving rum.
In bowl, break marzipan into small pieces; knead in candied peel and raisins until combined, adding reserved rum if too stiff.
Form into two 1-inch (2.5 cm) diameter rolls.
Wrap in plastic wrap; refrigerate for at least 4 hours or overnight.
Unwrap rolls and place on rack.
In top of double boiler over hot (not boiling) water, melt chocolate; brush over rolls, turning to coat well all over.
Press cherries and nuts along top of rolls.
Refrigerate rolls on rack for about 1 hour or until set.
(Rolls can be stored in refrigerator for up to 1 month.) Let stand at room temperature for 10 minutes before cutting into 1/2-inch (1 cm) thick slices.
Drain, reserving rum.
In bowl, break marzipan into small pieces; knead in candied peel and raisins until combined, adding reserved rum if too stiff.
Form into two 1-inch (2.5 cm) diameter rolls.
Wrap in plastic wrap; refrigerate for at least 4 hours or overnight.
Unwrap rolls and place on rack.
In top of double boiler over hot (not boiling) water, melt chocolate; brush over rolls, turning to coat well all over.
Press cherries and nuts along top of rolls.
Refrigerate rolls on rack for about 1 hour or until set.
(Rolls can be stored in refrigerator for up to 1 month.) Let stand at room temperature for 10 minutes before cutting into 1/2-inch (1 cm) thick slices.
Chef
