Marzipan Roll

Baking and Desserts | Jewish cuisine

⏳ Time

1 hour 55 minutes

🥕 Ingredients

🍽️ Servings

Description

This recipe was taken from a very interesting website where you can also find video recipes.

Ingredients

Wheat Flour - 17.6 oz
Milk - 8 fl oz
Butter - 1.8 oz
Chocolate eggs - 2 pieces
Sugar - 15.9 oz
Dry yeast - 0.5 oz
Chopped almonds - 14.1 oz

Step by Step guide

Step 1

Prepare the dough. In warm milk, dissolve the yeast, add sugar and butter. Sift the flour into a bowl with salt, pour in the milk mixture, and beat in the egg. Knead for 10 minutes. Place the dough in a bowl greased with vegetable oil, cover, and leave in a warm place for 1 hour. Punch down and let it rest for another hour.

Step 2

Prepare the marzipan. Place unpeeled almonds in boiling water, boil for 2 minutes, then drain in a colander. Remove the skins from the nuts. Rinse the kernels, dry them, and roast in a hot skillet for 10-15 minutes, stirring constantly. Grind the nuts in a blender until they reach a paste-like consistency.

Step 3

Make a thick syrup from sugar and 50 ml of water (cook until the sugar is completely dissolved). Add the almond paste to the syrup and heat, stirring constantly, for 3-4 minutes. Transfer the mixture to a flat dish, cover with plastic wrap, and cool. Once cooled, pass the mixture through a meat grinder.

Step 4

On a lightly floured surface, roll out the dough into a thin rectangular sheet. Trim the edges. Spread the marzipan mixture evenly over the dough, leaving 2.5 cm free on the edges.

Step 5

Roll the dough into a log. Seal the edges with damp hands, tuck them under, and smooth out.

Step 6

Place the roll on a baking sheet lined with parchment paper and let it rest for 15 minutes. Make a zigzag cut on top with a sharp knife. Brush the surface with lightly beaten egg. Place in a preheated oven at 356°F for 40 minutes.