Marzipan Twist Recipe
Ingredients
| Sugar | 1/4 Cup (16 tbs) (Yeast Dough:) | |
| Warm milk | 1/2 Cup (16 tbs) (Yeast Dough:) | |
| Active dry yeast | 1 (Yeast Dough:) | |
| All purpose flour | 1/3 Cup (16 tbs) (Yeast Dough:) | |
| Salt | 1 Pinch (Yeast Dough:) | |
| Butter | 4 Tablespoon (Yeast Dough:) | |
| Grated peel of 1/2 lemon | ||
| Egg | 1 , beaten (Yeast Dough:) | |
| Ground almonds | 2 Cup (16 tbs) (Filling:) | |
| Egg whites | 2 (Filling:) | |
| Sugar | 1/4 Cup (16 tbs) (Filling:) | |
| Rum | 3 Tablespoon (Filling:) | |
| Powdered sugar | 1/3 Cup (16 tbs), sifted (Glaze:) | |
| Lemon juice | 1 Tablespoon (Glaze:) | |
| Water | 3 Tablespoon (Glaze:) | |
Directions
To make yeast dough, stir 1 teaspoon sugar into milk and sprinkle with yeast.
Let stand 5 minutes or until frothy.
Stir gently to moisten any dry particles.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; stir into yeast mixture with lemon peel.
Pour into flour mixture with egg, combining to make a dough.
Knead on a floured surface until smooth.
Let rise in a warm place 30 to 40 minutes.
Grease a baking sheet.
To make filling, combine almonds, egg whites, sugar and rum.
On a floured surface, roll out risen dough to an 18x12-inch (45x30-cm) rectangle.
Spread with filling.
Roll up lengthwise.
Cut roll into 2 equal lengths and wind both pieces around each other to make a single twist.
Place on greased baking sheet.
Cover and let rise in a warm place 15 minutes.
Preheat oven to 350°F (175°C).
Bake 35 minutes or until twist is golden brown.
To make glaze, combine powdered sugar, lemon juice and water in a small bowl.
Spoon glaze over warm twist.
Let stand 5 minutes or until frothy.
Stir gently to moisten any dry particles.
Sift flour, remaining sugar and salt into a large bowl.
Melt butter; stir into yeast mixture with lemon peel.
Pour into flour mixture with egg, combining to make a dough.
Knead on a floured surface until smooth.
Let rise in a warm place 30 to 40 minutes.
Grease a baking sheet.
To make filling, combine almonds, egg whites, sugar and rum.
On a floured surface, roll out risen dough to an 18x12-inch (45x30-cm) rectangle.
Spread with filling.
Roll up lengthwise.
Cut roll into 2 equal lengths and wind both pieces around each other to make a single twist.
Place on greased baking sheet.
Cover and let rise in a warm place 15 minutes.
Preheat oven to 350°F (175°C).
Bake 35 minutes or until twist is golden brown.
To make glaze, combine powdered sugar, lemon juice and water in a small bowl.
Spoon glaze over warm twist.
Chef
