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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.

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

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.

21 Comments Post a comment
  1. Jueseppi B. #

    Reblogged this on The ObamaCrat.Comโ„ข and commented:
    “Pease Pudding” is fast becoming my new best blog for sweet recipes. Check out the blog: “Pease Pudding”.

    April 3, 2012
    • peasepudding #

      Thanks Jueseppi, very kind of you, hope you get to make some of these goodies too.

      April 3, 2012
      • Jueseppi B. #

        I will make this for Easter weekend. Enjoy your Easter. I love your blog.

        April 3, 2012
  2. bettybd #

    Reblogged this on ื”ืžื˜ื‘ื— and commented:
    ืื ื™ ืชืžื™ื“ ื ื”ื ื™ืช ืœืงืจื•ื ืขืœ ืžืชื›ื•ื ื™ื ืฉืœ ืื ืฉื™ื ืื—ืจื™ื, ื‘ืžื™ื•ื—ื“ ืื ื”ืžืชื›ื•ื ื™ื ื‘ืื™ื ืžืžื“ื™ื ื•ืช ืจื—ื•ืงื•ืช. ื‘ืขืงื‘ื•ืช ื—ื™ืคื•ืฉ ืื—ืจ ืขื•ื’ื•ืช ืœืคืกื—, ื ืชืงืœืชื™ ื’ื ื‘ืžืชื›ื•ื ื™ื ืœืคืกื—ื, ื”ื—ื’ ื”ื ื•ืฆืจื™ ื”ืžืงื‘ื™ืœ. ืžืฆืืชื™ ื›ืžื” ืžืชื›ื•ื ื™ื ืžืขื ื™ื™ื ื™ื, ื—ืœืงื ื”ื™ื• ืงืฆืช ืžืฉื•ื ื™ื (ื‘ื™ืฆื” ืจื›ื” ืžืฆื•ืคื” ืฉื•ืงื•ืœื“?) ืื‘ืœ ื–ื” ื ืจืื” ืžืžืฉ ื—ื‘ื™ื‘. ืชื”ื ื•:)

    April 3, 2012
  3. Oh, that is such a great treat! Those flavors are wonderful. Really spring-like.



    April 3, 2012
  4. What a pretty and tasty looking bread.

    April 3, 2012
  5. its beautiful, and sounds delicious …

    April 3, 2012
  6. Christmas at Easter and chocolate too – sounds like a fine idea to me! A lovely bread with a gorgeous twist…very nice indeed.

    April 4, 2012
  7. That looks beautiful!

    April 4, 2012
  8. mysweatyshirt #

    you are in my Commenter Award!
    Thanks for dropping by.. ๐Ÿ™‚

    April 4, 2012
  9. Well I can eat that all year round!! I saw you in Taste!! Go girl!!!!

    Happy Easter Alli


    April 4, 2012
    • peasepudding #

      It was very exciting to be in the mag, would be nice to do more!

      April 5, 2012
  10. I’m not sure if I’m into marzipan, but citrus, oh yes oh yes. Happy Easter! ๐Ÿ™‚

    April 5, 2012
    • peasepudding #

      I can eat mazipan like a lolly but I think it is the influence of living in Germany, it has to be the real stuff though not almond flavoured icing

      April 5, 2012
  11. Yummy looking loaf peasepudding! Happy Easter.

    April 5, 2012
  12. It always rains here at Easter, just in time for the processions! So I am craving wintery treats too. We used to have a German chef at the restaurant who introduced us to the delight that is Stollen. So addictive, your version looks lovely. I am yet to make a briochey dough as I have a bit of a fear of yeast!! If it rains tonight and the crucifixion is cancelled I may have time for a bit of baking, who knows!

    April 6, 2012
  13. Happy Easter Alli…a gorgeous looking cake..what a great ideas just to move around some of our Christmas treats from the mother country ๐Ÿ™‚

    April 6, 2012
  14. I remember eating this at home too, what a gift to be able to make it way out here. Thank you Allison! have a great easter break.. hope you get some good weather for the beach.. c

    April 8, 2012
  15. I love that glaze on that bread! It make it even more tempting.
    Happy Easter!

    April 9, 2012
  16. I love stollen and intended to make some mini simnel cakes this Easter but got side tracked lazing around in the last of summer. Will definitely give this a go as sounds delicious.

    April 11, 2012

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