Sticky Sweet Marzipan Bread

Sticky Sweet Marzipan Bread

There is nothing more delicious than the smell of bread baking - and nothing more divine than a sticky sweet bread studded with fruit and marzipan - Yum!


  • 250 g mixed dried fruit
  • Grated zest and juice of 1 large orange
  • 100 g Marzipan - chopped
  • 1/2 cup white sugar and 2 Tbs ground cinnamon combined
  • 2 egg yolks beaten with a spoonful of warm water
  • 125 g butter melted, cooled
  • 1 cup icing sugar
  • 1 Tbs - your favourite Fresh As freeze dried powder we used plum

Dough Ingredients

  • 1 sachet instant yeast
  • 1/2 cup caster sugar
  • 41/2 cups bread high gluten flour
  • 100 ml thin cream
  • 50 ml milk
  • 2 eggs
  • 80 g butter melted, cooled
  • 2 Tbs olive oil


  1. Place the fruit and orange juice and zest in a bowl.  Cover and set aside - overnight if possible.


Dough Method:

  1. Combine the yeast, 3 tsp sugar and 1/2 cup warm water in a bowl.
  2. Cover and stand until frothy (around 15 minutes)
  3. Add 1/2 cup sugar and salt to the flour in a large bowl
  4. In a separate bowl, combine cream, milk, eggs, butter and oil.
  5. Make a well in the flour
  6. Add in the foaming yeast and the wet ingredients.
  7. Knead to pull it all together
  8. Transfer to a clean bowl and cover with a damp tea towel in a warm spot for a couple of hours
  9. Knock back the dough and pop into an electric mixer with a dough hook and let the machine knead it for around 6 minutes.
  10. (otherwise knead by hand until smooth and elastic - around 10 minutes)
  11. Heat the oven to 190C
  12. Grease and line a 24cm spring form cake pan
  13. Divide the dough into three pieces to make it manageable.
  14. Roll into rectangles
  15. Brush each piece with melted butter, sprinkle with cinnamon sugar and scatter with soaked fruits and marzipan
  16. Roll up the rectangles to form a log
  17. Cut each into 8 equal rounds.
  18. Arrange each round into the cake pan with the cut side facing up.
  19. Cover with a clean, damp tea towel for a further 30 minutes.
  20. Brush the tops with the egg yolk glaze.
  21. Bake for 20-25 minutes until golden and cooked through.
  22. Cool on a wire rack.
  23. Mix icing sugar and freeze dried powder together with some warm water to form a runny icing.  When the bread is still slightly warm, drizzle with the icing and allow to set.
  24. This is totally divine to eat at this point - and equally yummy the next day if you can hold off on eating it all at once!




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