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Spiced Plum & Marzipan Braid: Dough
Spiced Plum & Marzipan Braid: Dough
If you refrigerated the dough overnight, take it out of the fridge and leave it for
about half an hour to come up to room temperature. Roll the dough out on a lightly
floured surface into an approximately 1015 inch rectangle. Transfer the rectangle
onto a piece of baking parchment and place on a baking tray. Roll the marzipan out
into a sausage then flatten it, it should measure about 122.5 inches, place the
marzipan along the centre of the rectangle of dough, there should be about an extra
1.5 inches of dough at either end.
Spread the cooled plum compote (remove the spices first) on top of the marzipan,
you may not need to use all of it. Cut the dough surrounding the filling into diagonal
strips about 1 1/2 inches wide making sure to leave a border of uncut dough around
the filling, there should be the same number of strips on either side. Fold both ends
up, then cross the cut strips of dough over the filling, alternating sides so that it
looks like its been braided.
Loosely cover the dough with cling film and leave it to rise in a warm place until it is
puffy and springs back slowly when you press it gently with a finger about 30-45
minutes. Meanwhile, heat the oven to 180C/350F/gas mark 4. When the dough is
ready to bake, gently brush it all over with beaten egg and sprinkle with demerara
sugar.
Bake for 30-40 minutes until golden and cooked through, cover with tin foil after 15
minutes or so to stop it from turning too dark. Gently slide the baked loaf on to a
wire rack (it is delicate when warm) and leave to cool before slicing.