Marzipan Roll
10 servings
115 minutes
Marzipan roll is an exquisite dessert of Jewish cuisine, combining soft yeast dough and the rich almond flavor of marzipan. This dessert has roots in European sweet baking traditions, where marzipan is considered a symbol of sophistication. During preparation, the dough undergoes long fermentation, giving it an airy structure, while the marzipan filling reveals a nutty aroma. Thick sugar syrup makes the almond mass pliable, adding softness to it. The roll pairs perfectly with hot beverages and enhances cozy family evenings. Its sweetness and slight crispness of the crust make it an indispensable element of festive tables. The roll retains its freshness well and becomes even tastier the next day when the flavors fully develop.
1
Prepare the dough. Dissolve yeast in warm milk, add sugar and butter. Sift flour with salt into a bowl, pour in the milk mixture, and crack in an 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.
- Milk: 250 ml
- Dry yeast: 14 g
- Sugar: 450 g
- Butter: 50 g
- Wheat flour: 500 g
- Chicken egg: 2 pieces
2
Prepare marzipan. Place unpeeled almonds in boiling water, cook for 2 minutes, then drain. Remove the skin from the nuts. Rinse the kernels, dry them, and roast in a hot pan for 10-15 minutes, stirring constantly. Grind the nuts in a blender to a puree consistency.
- Almond flakes: 400 g
3
Boil a thick syrup from sugar and 50 ml of water (cook until the sugar is completely dissolved). Add almond puree to the syrup and heat, stirring constantly, for 3-4 minutes. Transfer the mixture to a flat dish, cover with film, and cool. Pass the cooled mixture through a meat grinder.
- Sugar: 450 g
4
On a lightly floured surface, roll out the dough into a thin rectangular sheet. Trim the edges. Spread the marzipan mass evenly on the dough, leaving 2.5 cm free at the edges.
- Wheat flour: 500 g
5
Roll the dough into a log. Seal the edges with wet hands, tuck them down, and smooth it out.
6
Place the roll on a baking sheet lined with parchment and let it sit for 15 minutes. Make a zigzag cut on top with a sharp knife. Brush the surface with lightly beaten egg. Put it in a preheated oven at 180 degrees for 40 minutes.
- Chicken egg: 2 pieces