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Brioche with marzipan
30 m active | 3 h 5 m total
Nutrition facts per serving:
  • Energy in kcal about 376
  • Fat about 17g
  • Carbohydrates about 45g
  • Protein about 9g
This is needed
This is needed for 1 bread
  • 370 g zopf flour
  • 50 g sugar
  • 1 parcel dry yeast (7 g)
  • 1 tsp salt
  • 2 dl milk
  • 1 egg
  • 40 g butter, soft
  • 150 g almond
  • 130 g sugar
  • 60 g butter
  • 1 egg
  • 0.25 tsp bourbon vanilla sugar
  • 5 drops bitter almond extract
Mascarpone frosting
  • 75 g icing sugar
  • 20 g mascarpone
  • 20 g butter
  • 1 tbsp milk
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And that's how it's done
And that's how it's done
Mix the flour, salt, sugar and yeast in a bowl. Add the milk, egg and butter, knead for approx. 10 mins. to form a soft, smooth dough. Place the dough in a bowl lined with cling film, cover and leave to rise at room temperature for approx. 1½ hrs. until doubled in size.
Toast the almonds in a frying pan for approx. 4 mins., stirring occasionally, leave to cool. Puree the almonds in a food processor, add the sugar, continue to puree until the mixture is creamy. In a bowl, mix the almond mixture with the butter, egg, vanilla sugar and bitter almond extract, set aside.
To shape
On a lightly floured surface, roll out the dough into a rectangle (approx. 35 × 45 cm). Spread the filling on top and smooth down. Roll up the dough, starting from the narrow end. Cut the roll in half lengthwise, braid the strands with the cut sides facing up. Shape into a wreath and place on a baking tray lined with baking paper (approx. 24 cm in diameter). Cover the wreath and leave to rise for a further 30 mins.
To bake
Approx. 35 mins. in an oven preheated to 180°C (convection). Remove from the oven, slide onto a cooling rack, allow to cool slightly.
Mascarpone frosting
Combine the icing sugar, mascarpone, butter and milk, drizzle the frosting on top of the warm wreath, leave to dry.