Soft, sweet loaf with a swirl of hazelnut, cinnamon and marzipan filling. It is so delicious and easy. You can prepare your dough the night before and leave in the fridge, to bake a fresh loaf for breakfast!
For the dough:
- 160ml milk
- 2 tbsp sugar
- pinch of salt
- 7g fast-action dried yeast
- 1 egg
- 2 1/2 cup plain flour
- 2 tbsp unsalted butter, melted
For the filling:
- 100g ground hazelnuts
- 100g ground almonds
- 1 1/2 tsp cinnamon
- 1/2 tsp ground cloves
- 1/2 tsp mixed spice
- 100ml milk
- 25g unsalted butter
- 50g marzipan paste
- 40g light brown sugar
- 1 tbsp honey
- 1 tbsp Amaretto
- 1 tbsp dark rum
- pinch of salt
- 1 egg, lightly beaten (for brushing before baking)
- sugar crystals
To make the dough mix all of the 'dough' ingredients in a large bowl, then knead on a floured surface until smooth and not sticky.
Leave the dough to rise for about 1 hour, until doubled in size. Roll out into a large square, the dough should be about 1 cm thick.
When the dough is well risen and rolled out into a square, begin to prepare your filling. Place ground nuts and almonds and spices in a bowl. In a medium saucepan warm up the milk, butter, marzipan, sugar and salt, when the mixture is smooth and well combined, take off the heat and leave to cool.
When the mixture has cooled slightly add Amaretto, rum and honey, then pour over dry mixture and stir.
Roll out into a rectangle, the dough should be about 1cm thick, then spread the filling on top, leaving 2cm edge all around.
Roll into a swiss-roll, then cut lenghtways in half, starting from about 5cm from the top.
Tuck the end underneath the loaf.
Leave the loaf to rise again, for about 20 minutes, then brush with an egg wash (lightly beaten egg), sprinkle with sugar crystals.
Bake in a pre-heated oven at 180C for 30-35 minutes.
Recipe inspired by this website.