Marzipan Swirl Yeast Braid
A soft, buttery yeast bread filled with a rich marzipan and almond mixture, twisted into a beautiful braid and finished with a lemony glaze.
- Prep20 min
- Cook35 min
- Total1h 40m
- DifficultyMedium
- Servings20
This braided sweet bread is a delightful treat for breakfast or afternoon coffee. The marzipan filling, enhanced with rum and almonds, creates a moist, fragrant center that contrasts beautifully with the tender, golden crust.
While the recipe was originally designed for a specific kitchen machine, it can easily be adapted for a stand mixer or by hand. The result is a show-stopping loaf that's perfect for holidays or weekend baking.
Ingredients
Servings
For the dough
For the filling
For the glaze
Converted amounts are rounded.
Method
- In a large bowl or the bowl of a stand mixer, combine the flour, dry yeast, sugar, and salt.
- Warm the milk and melt the butter. Add the milk and butter to the dry ingredients and knead with the dough hook for about 5-7 minutes, until a smooth, elastic dough forms.
- Cover the dough and let it rise in a warm place for about 30 minutes, until doubled in size.
- While the dough is rising, prepare the filling: In a bowl, mix the marzipan pieces, ground almonds, egg whites, sugar, and rum until well combined.
- Preheat the oven to 400°F with top and bottom heat.
- On a lightly floured surface, roll the dough into a rectangle about 50 x 40 cm (20 x 16 inches).
- Spread the marzipan filling evenly over the center of the dough, leaving the edges free.
- Roll the dough from the long side into a tight log. Cut the log in half lengthwise, and twist the two pieces together to form a braid. Pinch the ends to seal.
- Place the braid on a baking sheet lined with parchment paper and let it rest for 15 minutes.
- Bake the braid on the middle rack for 35 minutes, until golden brown.
- While the braid is baking, prepare the glaze: Mix the powdered sugar, lemon juice, and water until smooth.
- Brush the warm braid with the glaze and let it cool completely before serving.
💡 Tips
- If you don't have marzipan raw paste, you can use regular marzipan, but reduce the sugar in the filling to 1 tablespoon.
- For a richer flavor, you can add a teaspoon of vanilla extract to the filling.
- The braid can be stored in an airtight container at room temperature for up to 3 days.
Inspired by a recipe from Kitchen Stories