Recipe of Homemade Marzipan Stuffed Sultana (Raisin) Bread Cake

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The ingredients needed to make Marzipan Stuffed Sultana (Raisin) Bread Cake:

1. Take 1/2-1 cup Rum Steeped Sultanas OR Raisins (see recipe)
2. Make ready Zest of 1/2 Lemon *grated
3. Prepare 20 g Butter *to spread over the baked cake
4. Prepare Icing Sugar for dusting
5. Get Pastry
6. Prepare 2 teaspoons Dry Yeast
7. Make ready 1 cup Bread Flour
8. Get 1 cup Plain Flour *plus extra for kneading
9. Take 1/4 cup Sugar
10. Take 1/2 teaspoon Salt
11. Prepare 1 teaspoon Ground Cinnamon
12. Take 1/4 cup Milk
13. Get 2 Eggs *room temperature, lightly whisked
14. Make ready 60 g Butter *softened
15. Prepare Marzipan
16. Take 1 cup Almond Meal
17. Take 1 cup Icing Sugar (Powdered Sugar)
18. Make ready 2 tablespoons Milk

I used commonly available natural ingredients only. Marzipan is a common ingredient in German baking, too, so I always love to see it in other cuisines. The Challah looks perfect and reminds me of a marzipan wreath with folded yeast dough, called "Plunderteig" - I imagine it to be the counterpart of those Danish pastries you talk about in the first paragraph. Marzipan is an almond-flavored candy paste that can be used like chocolate plastic or fondant to produce smooth, beautifully covered cakes.

Steps to make Marzipan Stuffed Sultana (Raisin) Bread Cake:

1. Combine all the Pastry ingredients in a large bowl. Mix well to form a soft dough. Add Rum Steeped Sultanas and Lemon Zest, and knead to combine, gradually adding extra Flour as required, until smooth and elastic.
2. Cover with a plate or plastic wrap, and set aside in a warm place for 1 hour or until doubled in size.
3. To make Marzipan, combine Almond Meal and Icing Sugar in a bowl, add Milk and mix well. Then knead until required texture is achieved. If it is too wet, add extra Almond Meal.
4. On a lightly floured surface, roll out the dough into 1cm thick square, that will be about 30cm x 30cm square.
5. Roll Marzipan into a long sausage shape and slightly flatten it. Place Marzipan in centre, then fold the dough in thirds.
6. Place the log on a baking tray lined with baking paper, cover with tea towel or plastic wrap, and set aside in a warm place for 1 hour.
7. Preheat oven to 180℃. Bake for 30 minutes or until nicely browned and cooked through. When the top gets too dark, cover with a sheet of foil.
8. Spread Butter on top and transfer to a wire rack to cool. When it is cooled, dust with Icing Sugar.

The Challah looks perfect and reminds me of a marzipan wreath with folded yeast dough, called "Plunderteig" - I imagine it to be the counterpart of those Danish pastries you talk about in the first paragraph. Marzipan is an almond-flavored candy paste that can be used like chocolate plastic or fondant to produce smooth, beautifully covered cakes. This recipe allows for easy scaling upwards. Place Egg Yolk, Caster Sugar, Plain Flour and Milk in a heat-proof bowl and whisk well. Marzipan Stuffed Sultana (Raisin) Bread Cake.

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