Easter Citrus Loaf with a Marzipan Centre

For those who are familiar with the German Christmas cake Stollen you will understand where this idea comes from. European Christmas treats are my favourite but what does that have to do with Easter? Well in NZ I find it too warm over Christmas for all those hearty winter cakes so I don’t tend to make many or buy any over that period but as the summer comes to a close here in New Zealand my UK brain still ticks over and thinks winter….and that means Christmas….and that means lots of marzipan, fruit cakes, spiced biscuits. The problem is, its only April here so I have decided to roll my Christmas goodies into Easter which will be dangerous to the waist line as I will no doubt eat my fair share of chocolate too!

This is an easy sweet dough mix with the addition of a little butter and milk for a richer brioche crumb. It’s perfect just cooled from the oven but if you can’t manage it all in one day it’s also good lightly toasted the next.

Ingredients
3 cups high grade flour
1 & 1/4 cups warm milk
1 tsp instant yeast
1 1/2 tbsp honey
50g candied/glacé citrus peel
20g butter, chopped
200g marzipan
Extra flour for rolling
1 egg for glaze

Method
Place the flour in a large bowl and make a well in the centre.
Add the yeast and warm milk to the well in the centre and allow the yeast to dissolve for a minute.
Add the honey and citrus peel and bring the ingredients together to form a soft but not sticky dough. If it is too dry add a little more milk or likewise if too wet add a little more flour.
Turn the dough out onto a lightly floured surface and knead for 5 minutes.
Press the chopped pieces of butter into the dough and continue to knead for another 5 minutes.
It gets a little greasy at this point but eventually the butter melts and combines fully into the dough.
Place the dough back into the bowl and cover bowl with a plastic wrap to stop it drying out.
Let the dough prove till double in size. Once double in size roll the dough out into a flat oblong 14inch x 6inch, a bit like a fat baguette.
Roll the marzipan into a cylinder shape to fit the length of the dough and place in the centre.
Fold the dough over the marzipan and press closed at one side, the seam is at the side rather than underneath.
Preheat the oven to 200C and flour a baking sheet.
Place the loaf onto the floured baking sheet and cover with plastic wrap but ensure it doesn’t touch the loaf otherwise it will stick.
Let the loaf to prove again till doubled in size.
Whisk egg and brush top of loaf with egg which will give it a nice golden shine.
Bake for 35 minutes. It should sound hollow when tapped so you know it is cooked.
The topping it just a sugar icing with a few extra citrus peel scattered over the top.