Ingredients

• 17.6 oz. flour
  
• 1.05 oz. yeast (fresh) or 1 package dry yeast
  
• 8.45 floz lukewarm milk
  
• 2.82 oz. butter
  
• 1.76 oz sugar
  
• 1 pinch salt
  
• grated peel of ½ lemon
  
• Filling:
  
• 7.04 oz marzipan raw
  
• 2 egg white
  
• 2 tbsp sugar
  
• 5.25 oz. ground almonds or hazelnuts (or half/half)
  
• 0.67 floz rum
  
• 4 tbsp powdered sugar
  
• 2 tbsp lemon juice, 2 tbsp water

Directions

1. Sieve flour in a bowl, make  a mold in the middle, crumble yeast and stir it with some milk and some flour.
2. Let this pre-dough raise for 15 minutes (covered).
3. Melt butter and mix it with sugar, salt, lemon peel, entire flour and pre-dough.
4. Filling: Mix marzipan with egg whites, sugar, almonds and rum.
5. Roll dough to dimensions 50×40 cm or 20 inches x 16 inches and spread filling on top.
6. Roll it lengthwise and cut in half, then turn it into a braided bread (Zopf).
7. Place it on a baking tray layered with baking paper and let it raise for 15 minutes.
8. Pre-heat oven to 392 F (200 C) and bake it for 35 minutes on the lowest level.
9. Make the glaze by mixing powdered sugar with lemon juice and water and spread it over the hot braided bread.