Ingredients for 12 pieces:
For the yeast dough:
12 g fresh yeast
40 g sugar
1 tbsp lukewarm water
300 g flour
1 packet vanilla sugar
3 eggs (M)
125 g very soft butter
For the filling:
150 g marzipan paste
1-2 tsp grated organic lemon zest
1 pinch of coarse sea salt
125 g peach jam
Also:
1 tbsp chopped almonds
120 g peach jam
Preparation:
1. Crumble the yeast and mix in a small bowl with 1 tsp sugar and the water. Leave to rise for 10 minutes until the yeast has dissolved. Mix the flour with the
remaining sugar and the vanilla sugar in a bowl. Beat the eggs. Add the dissolved yeast and eggs and mix with the dough hooks of the hand mixer. Gradually knead in the butter in small pieces until a smooth, shiny dough has formed. Cover the dough and leave in a warm place for approx. 1 hour.
2. Divide the marzipan paste into small pieces with the lemon zest. Sea salt and
mix well with sea salt and peach jam. Fill into a piping bag.
3. Knead the dough briefly and roll out on a floured surface into a rectangle (approx. 30x20 cm). Pipe stripes lengthwise with the marzipan mixture, leaving a little space. Spread the marzipan mixture with a palette. Roll up the dough from the long side. Cut the roll into 12 slices with a sharp, floured knife.
4. Butter the troughs of a baking tray well. Place the dough slices in the troughs, pressing the dough slightly together at the bottom and slightly apart at the top. Leave to rise again for about 20 minutes. Then bake in the preheated oven at 180° (gas: level 2-3, fan oven: 160°) for about 20-25 minutes.
5. Toast the almonds in a small frying pan until they are fat-free. Remove the bruffins from the cavities. Heat the peach jam and brush the bruffins with it. Sprinkle with almonds. Eat fresh if possible.
Preparation time approx. 60 minutes + baking time
Nutritional values per piece approx.:
Calories: 311
joules: 1304
Protein: 5,4 g
Fat: 13,1 g
Carbohydrates: 43 g
(FoodCentrale by ddp images)
