Monday, May 2, 2011

Hungarian cherry-marzipan sweet bread

Finally, I found proper sour cherries in the US. They are imported from Bulgaria, and perfect for that tart taste prized in most baking cherries. This marzipan, cherry bread was incredible. But only if you are a fan of marzipan.

8oz Solo almond paste
1 cup pitted sour cherries
2 tbsp butter
1 tbsp sugar

3 tbsp sugar
0.25 tsp salt
2 tsp yeast
0.5 cup water
1 cup cream
1 tbsp vanilla sugar
500g flour
1 egg
2 tbsp butter

1 tbsp butter
1 egg
1 tbsp water
1 tbsp sugar

Sift the flour while you bloom the yeast in warm water with a little bit of the sugar. Add in the room temperature egg, cream, butter. Fold in the flour, salt, remaining sugar and vanilla sugar and knead for 5-10 minutes. Cover and allow to double in size in a warm place. (About 1 hour.)

Grate the marzipan. Drain the cherries and pat them dry with a paper towel.

Roll out the dough into a large rectangle, until the dough is 0.25-0.5 inch thick. Brush with melted butter, sprinkle with marzipan and cherries. Roll up.

Place in a buttered spring-form pan, rolled up. Brush with butter. Cover with plastic foil and allow to double in size again.

Brush with egg wash (whipped egg and water mixture). Sprinkle with sugar and bake in a 350F oven for about 40 minutes, until golden brown. Allow to cool on a cookie rack. Serve cooled.

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