This recipe makes a fluffy yeast dough, with a nice and sweet with marzipan and crunchy almonds. The braid tastes fantastic from breakfast to having friends over for an afternoon.
5 cups flour
1 teaspoon yeast
1 cup milk
⅓ cup sugar
1 tablespoon sugar
⅓ cup butter
1 teaspoon vanilla extract
Pinch of salt
¾ cup ground almond
0.45 lbs almond paste (marzipan)
2 egg whites
¼ cup sugar
1 shot brandy
To make the dough sift flour into a bowl and mix with dry yeast. Add milk sugar butter salt and vanilla and knead well. Place in a warm spot for 30 min. Let rise.
To make the filling mix all ingredients well.
Take the dough and roll out dough to dimensions of 50×40 cm. Spread filling on the dough and roll up. Cut roll lengthwise and spin both to a spiral. Place on cookie sheet and let rise again.
Bake at 200°C (400°F) for 35 minutes.
Credit: Burda Moden, April 1987