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Freshly baked marzipan loaf
Golden baked yeast loaf with a sweet marzipan swirl

Soft marzipan swirl loaf

Author: Flavelo
Recipes Cakes and Desserts
Making yeast dough is the art of patience: yeast needs time and warmth to make the dough airy and spongy. The richness of the marzipan weighs down the dough, so proper kneading and proving are especially important so the end result isn't dense.
🕒 Prep Time 35 mins
🍳 Cook Time 35 mins
⌛ Total Time 2 hrs 40 mins
🍽️ Servings 10 servings
🔥 Calories 350 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Large bowl
  • Tea towel
  • Rolling pin
  • Baking tin
  • Grater

Allergen Information

⚠️ Cereals containing gluten
⚠️ Milk
⚠️ Eggs
⚠️ Nuts (Almonds)

Instructions

1 ✓

Activate the yeast in the sugary tepid milk for 10 minutes.

Tip: If the top is frothy, the yeast is active and working.
2 ✓

Sift the flour into a bowl, stir in the salt. Add the eggs, butter and yeasty milk. Knead until smooth.

Tip: Kneading develops the gluten network which holds the gas bubbles created during proving.
3 ✓

Cover and prove in a warm place for 1 hour (until doubled in size).

Tip: A draught-free, lukewarm place is best for yeast growth.
4 ✓

Roll out into a rectangle, grate the marzipan over it, and roll up. Place on a baking tray and prove for another 30 minutes.

Tip: The second prove (resting) is essential for the dough to relax again after shaping.
5 ✓

Brush with beaten egg and bake at 180°C (160°C Fan) for 30-35 minutes.

Tip: The egg gives a nice shine, and steam (if you put a little water in the bottom of the oven) helps it rise.

Recipe FAQ

Why didn't the dough rise?
The yeast might have been old, or the milk too hot (killing the yeast), or the room too cold.

Ingredients

  • 500 g Plain flour
  • 80 g Caster sugar
  • 25 g Fresh yeast
  • 250 ml Milk (tepid)
  • 80 g Butter (melted)
  • 2 whole Eggs
  • 1 pinch Salt
  • 200 g Marzipan paste
  • 1 whole Egg (for glazing)