After I recently found my favourite sweet yeast dough recipe again, I decided to experiment a little with the dough. If you want to know more about it, read this Sweet Easter Braid – A Delicious Classic post. I found some ground hazelnuts and some marzipan that I had bought for Christmas baking, but never came around to using. So when I was making the Easter Braid, I just used half the dough to make this coffeecake and it turned out really well.
I had always wanted to try making Babka and this reminded me of it, though I assume the structure is somewhat lighter. I really want to try out this kind of recipe with chocolate or with jam. I’m not done experimenting. The marzipan was a little hard to work with, as it was somewhat dry. I could not roll it out into a big square as I did with the dough, therefore there are somewhat bigger chunks of marzipan in here than I would have liked. Though you can just skip the marzipan altogether, if you don’t like it. The dough yields either two cakes (you can change the filling) or a cake and an Easter Braid.
Coffeecake with Hazelnut and Marzipan Filling (Recipe for 2 cakes)
500 gr All-purpose flour
1 packet dry-active yeast
100 gr sugar
1 dash of salt
100 gr butter or shortening
200 ml luke-warm milk
100 gr ground hazelnuts
50 ml milk
50 gr sugar
1 Tsp cinnamon
100 gr marzipan
1/2 cup Icing sugar
2-3 Tbl Water
1. Mix all the dry ingredients in a bowl, make a well and add the wet ingredients, hold back some of the milk. Knead all the ingredients into a smooth dough with the dough hooks on your handmixer for at least 10 minutes. You can also do it by hand. Should it be too dry add more milk.
2. Leave the dough prove until it has doubled in size.
3. Mix the ingredients for the filling in a bowl.
4. Punch the air out of the dough and knead it. Halve the dough and roll it into one big square. Spread the hazelnut filling in the dough, leaving a little space around the outside edges.
5. Roll out the marzipan and set it on top. Roll it up from the long edge and cut half the braid in half. Start twisting it and close the ends. Cut the other half and repeat.
6. Set the dough into a greased loaf pan and leave it to rise until it has visibly grown in size.
7. Preheat the oven to 180 °C top and bottom heating.
8. Wash the proven coffeecake with some milk to give it some shine.
9. Bake 20 minutes, then cover it with some aluminium foil to keep it from burning. Bake for another 35-40 minutes until a toothpick comes out clean.
Leave them to cool down a little bit and decorate it with a glaze made from icing sugar and water.