Marzipan Toasts Recipe
Ingredients
| Yeast Dough | ||
| 1/4 cup (50 g sugar | ||
| Warm milk | 1 Cup (16 tbs) | |
| 2 pkgs. active dry yeast | ||
| All purpose flour | 1/3 Cup (16 tbs) | |
| 1/2 teaspoonsalt | ||
| Butter/Margarine | 4 Tablespoon | |
| Eggs | 2 | |
| Grated peel of 1/2 lemon | ||
| Ground almonds | 1 Cup (16 tbs) (Topping:) | |
| Scant 3/4 cup (80 g) powdered sugar, sifted | ||
| Egg white | 1 (Topping:) | |
| Rum | 1 Tablespoon (Topping:) | |
Directions
To make yeast dough, stir 1 teaspoon sugar into warm milk and sprinkle with yeast.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter or margarine; cool slightly.
Lightly beat butter or margarine, eggs and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dry dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 15 minutes.
Grease 2 cylindrical-shaped or Balmoral cake pans, or two 8-1/2x4-1/2-inch (22x11-cm) loaf pans.
Knead risen dough lightly.
Form into 2 rolls.
Shape rolls to fit greased pans.
Let rise in a warm place until doubled in size.
Preheat oven to 425°F (220°C).
Bake 25 to 35 minutes or until loaves are golden brown and sound hollow when tapped on undersides.
Turn out loaves onto a rack to cool overnight.
Preheat broiler.
Cut cooled loaves into thick slices.
Arrange on broiler pan and toast on 1 side.
Cool.
To make topping, put almonds, powdered sugar, egg white and rum into a medium bowl.
Mix to a smooth spreading consistency.
Spread mixture on untoasted sides of bread slices.
Toast under the broiler until lightly browned.
Let stand 5 minutes or until the surface is frothy.
Stir gently to moisten any dry particles remaining on top.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter or margarine; cool slightly.
Lightly beat butter or margarine, eggs and lemon peel into yeast mixture.
Pour into flour mixture, combining to make a dry dough.
On a floured surface, knead dough until smooth.
Cover and let rise in a warm place 15 minutes.
Grease 2 cylindrical-shaped or Balmoral cake pans, or two 8-1/2x4-1/2-inch (22x11-cm) loaf pans.
Knead risen dough lightly.
Form into 2 rolls.
Shape rolls to fit greased pans.
Let rise in a warm place until doubled in size.
Preheat oven to 425°F (220°C).
Bake 25 to 35 minutes or until loaves are golden brown and sound hollow when tapped on undersides.
Turn out loaves onto a rack to cool overnight.
Preheat broiler.
Cut cooled loaves into thick slices.
Arrange on broiler pan and toast on 1 side.
Cool.
To make topping, put almonds, powdered sugar, egg white and rum into a medium bowl.
Mix to a smooth spreading consistency.
Spread mixture on untoasted sides of bread slices.
Toast under the broiler until lightly browned.
Chef
