These marzipan buns are dangerously good.
I recently began to work out more regularly and eating a bit healthier. But that didn’t stop me from eating 2 and a half of these yesterday…They are just so good! Substituting cinnamon for marzipan works great for this recipe. I also used regular wheat flour instead of spelt flour this time, and it really does make a different. The dough proves much better and the texture is just better for this kind of bread.
I baked them a few different ways; individually on a baking tray and stacked together like a little bread or cake in an ovenproof dish. I like the second way best as it keeps the buns more moist and the marzipan filling doesn’t run out as it might when you bake them on a tray.
For the dough:
600 g flour
200 g butter
50 g sugar
50 g fresh yeast
2 dl milk
Ingredients for the filling:
200 grams of butter
200 grams of sugar
200 grams of marzipan
60 g of icing sugar
2-3 tbsp. of warm water
Turn the oven on to 200 degrees C.
Melt the butter and let it cool slightly. Add all ingredients into a bowl – except the butter. Knead and gradually add the butter to the dough. Knead until you have a soft and smooth dough mixture. It shouldn’t be sticky, but still quite moist.
Place the dough on the kitchen table and roll out to a square, about 60 x 60 cm.
Now make the filling. Grate the marzipan and add to a bowl along with the sugar and butter, cut into cubes. Mix with an electric mixer till you have a consistent mixture. A bit like wet sand.
Spread the filling mixture on top of the dough.
Roll the dough into a log and slice the log into 16 pieces.
Place the marzipan rolls on a baking dish with grease-proof paper or into muffin cups.
Bake in the oven for 15 to 20 minutes.
Remove from the oven and let cool.
To make the icing, add icing sugar and water into a small bowl and stir until you have the consistency you prefer. Spread on top of the buns with a spoon or using a piping bag.