Holiday Marzipan Fruit Braid

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Holiday Fruit and Marzipan Braid Whole







Yield: 1 large loaf


  • 1/2 c      American Almond® Marzipan
  • 1/2 c      Whole milk
  • 1/4 c      Granulated sugar
  • 3 oz       Unsalted butter
  • 2 t          Active dry yeast
  • 3            Large eggs, lightly beaten
  • 2            Egg yolks
  • 1 T         Orange flower water
  • 1 T         Grated orange zest
  • 1 t           Vanilla
  • 1 lb         All-purpose flour
  • 1 1/4 t     Kosher salt
  • 1/2 c       Diced candied fruit
  • Egg wash: 1 egg beaten with 1 teaspoon water
  • Confectioner’s sugar as needed


  1. Roll the American Almond® Marzipan into a log then cut it into ½-inch dice. Freeze the diced marzipan.
  2. Scald the milk, sugar and the butter until butter melts. Set aside to cool to lukewarm (110°F).
  3. Place in the bowl of a stand mixer fitted with the dough hook. Dissolve the yeast in the milk. Beat in the eggs and yolks. Add the orange flower water, orange zest, and vanilla.
  4. Add the flour and salt.  Knead on low speed scraping the bowl until moistened. Knead on low speed for 5 minutes. If the dough seems too sticky, add more flour as needed. Then knead for a total of about 25 minutes, stopping the machine and scraping the bowl three or four times during kneading.
  5. Put the dough in a large container, cover and let rise in a warm place until doubled in size, for approximately 2 hours.
  6. Punch down the dough and scrape it onto a work surface lightly dusted with four. Flatten the dough then sprinkle it with the diced marzipan and candied fruit. Knead the fruit into the dough until it is evenly distributed, stopping from time to time to let the dough relax. It may take 5 to 10 minutes to do this.
  7. Preheat the oven to 350°F.
  8. Divide the dough into three even pieces. Roll out each piece into a rope measuring approximately 16 inches in length. Braid the three pieces of dough.
  9. Place the formed dough onto a greased or parchment-lined baking sheet.  Brush the surface of the dough with the egg wash.
  10. Cover the dough lightly with a sheet of plastic and let it proof until expanded by about 75% in volume.
  11. Bake the loaf until well risen and deep golden brown, for approximately 40 to 50 minutes.  If it begins to darken too much, reduce the temperature to 325°F and cover the loaf with a sheet of foil.
  12. Allow the loaf to cool on a wire rack then dust with confectioner’s sugar before serving.

Recipe courtesy of American Almond® –