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🍰 Yeast Bread with Marzipan Chocolate Filling

485 kcal · 30 min · 4 servings

Ingredients

• milk 250 ml
• yeast, fresh 0.5 pcs
• sugar 60 g
• butter 100 g
• salt pinch
• eggs 2 pcs
• wheat flour, type 405 600 g
• marzipan raw mass 100 g
• whipping cream 6 tbsp
• hazelnut kernels, whole 4 tbsp
• almonds, sliced 4 tbsp
• nut nougat cream 100 g
• oil 1 tbsp

Instructions

1. 1. Warm the milk in a pot for about one minute.
2. 2. Crumble the yeast into the warm milk.
3. 3. Mix the yeast with one tablespoon of sugar until it dissolves.
4. 4. Let the yeast milk rest in the covered pot for about 10 minutes.
5. 5. Pour the yeast milk into a bowl.
6. 6. Add the remaining sugar, butter, salt, one egg, and the flour.
7. 7. Knead everything into a smooth dough.
8. 8. Let the dough rise in a warm place for about one hour, covered, until it has doubled in size.
9. 9. Crumble the marzipan finely.
10. 10. Puree the marzipan in a bowl with the cream.
11. 11. Coarsely chop the hazelnuts.
12. 12. Preheat the oven to 180 °C top/bottom heat.
13. 13. Divide the dough into two parts.
14. 14. Roll the dough parts on a floured surface into rectangles.
15. 15. Spread one rectangle with the marzipan mixture.
16. 16. Sprinkle this rectangle with almond flakes.
17. 17. Spread the other rectangle with nut nougat cream.
18. 18. Sprinkle the chopped hazelnuts on the rectangle spread with nut nougat cream.
19. 19. Stack the rectangles on top of each other.
20. 20. Cut the stacked rectangles into strips about 10 cm wide.
21. 21. Stack the strips on top of each other.
22. 22. Place the strips into a greased loaf pan.
23. 23. Turn the last strips so that the filling faces inward.
24. 24. Let the dough rise in the pan for about 20 minutes.
25. 25. Separate an egg and whisk the yolk.
26. 26. Brush the yeast bread with the egg yolk.
27. 27. Bake the yeast bread in the oven for about 25 minutes.
28. 28. Serve the yeast bread warm or cooled.

Nutrition per serving

• kcal: 485
• Protein: 11 g · Fett/Fat: 24 g · Carbs: 61 g