This braided, egg-rich yeast bread combines amaretto-soaked golden raisins, freshly squeezed orange juice, and grated marzipan for a fragrant, tender loaf that’s popular throughout Eastern Europe. The dough yields two large, glossy braids with a delicate almond-orange aroma and a soft, slightly sweet crumb. Ideal for holidays or special breakfasts, this bread keeps well and can be sliced for toasting, enjoying with butter, or serving alongside coffee or tea.
- ½ cup (120 grams) amaretto
- ¼ cup (60 grams) water
- 2 cups (256 grams) golden raisins
- 1¼ cups (300 grams) warm whole milk (105°F/40°C to 110°F/43°C)
- 4½ teaspoons (14 grams) active dry yeast
- ½ cup (120 grams) heavy whipping cream
- ¼ cup (60 grams) fresh orange juice, strained
- 1 cup (200 grams) granulated sugar
- 3 large eggs (150 grams), divided
- 2 large egg yolks (37 grams)
- 2½ teaspoons (7.5 grams) kosher salt
- 1½ teaspoons (1.5 grams) orange zest
- ½ teaspoon (2 grams) almond extract
- 9¾ cups (1,220 grams) all-purpose flour, divided
- 1 cup (227 grams) unsalted butter, softened
- ⅓ cup (87 grams) Marzipan (recipe below), frozen and grated
- 1 teaspoon (5 grams) whole milk
- 3 tablespoons (21 grams) sliced almonds
- In a medium saucepan, bring the amaretto and ¼ cup (60 grams) water to a boil over medium-high heat. Stir in the raisins, then remove from heat. Cover with plastic wrap and let stand 30 minutes to plump. Strain, discarding excess liquid.
- In the bowl of a stand mixer fitted with the paddle attachment, combine the warm milk and yeast. Let stand until foamy, about 10 minutes. Stir in the heavy cream and orange juice.
- With the mixer on medium speed, add the sugar, 2 eggs (100 grams), the 2 egg yolks, salt, orange zest, and almond extract, beating until combined. With the mixer on low, gradually add 4½ cups (563 grams) of the flour, mixing until incorporated. Add the softened butter a tablespoon at a time, mixing until combined. Stir in the rehydrated raisins and grated marzipan.
- Transfer the dough to a large bowl and stir in the remaining 4½ cups (563 grams) flour using a spatula or wooden spoon until the bulk of the flour is combined. Because this yields a very large dough, work in a big bowl.
- Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding up to the remaining ¾ cup (94 grams) flour only if needed. The dough should be soft but not sticky.
- Lightly grease a large bowl, place the dough inside, and turn once so the top is lightly oiled. Cover loosely and let rise in a warm, draft-free place (about 75°F/24°C) until doubled in size, about 2 hours.
- Line two baking sheets with parchment paper and lightly grease the paper.
- Gently deflate the dough and let it rest, covered, for 5 minutes. On a floured surface, divide the dough in half. Divide one half into 4 equal pieces and roll each into a rope about 15 inches long. Arrange the four strands vertically, pinch the tops together, and braid by crossing the fourth strand over the second, the first over the third, then the second over the third. Continue this pattern to the ends and pinch to seal. Repeat with the remaining half of dough. Place the braids on the prepared pans, cover, and let rise in a warm, draft-free place until puffed, about 30 minutes.
- Preheat the oven to 350°F (180°C).
- Whisk together the remaining egg (50 grams) and 1 teaspoon (5 grams) whole milk to make an egg wash. Brush each loaf and sprinkle with sliced almonds.
- Bake until deep golden brown and an instant-read thermometer inserted in the center registers 190°F (88°C), about 45 to 50 minutes. If the loaves brown too quickly, tent loosely with foil halfway through baking.
- 1½ cups (144 grams) almond flour
- 1½ cups (180 grams) confectioners’ sugar
- 1 large egg white (30 grams)
- 3 teaspoons (12 grams) almond extract
- 1 teaspoon (4 grams) rum extract
- In a food processor, combine almond flour and confectioners’ sugar and pulse until blended. Add the egg white and extracts and process until the mixture holds together. If it seems too dry, add water 1 teaspoon at a time. Wrap tightly in plastic wrap and refrigerate; the marzipan will keep up to 1 month.
Tips and serving suggestions: Let the loaves cool completely before slicing to maintain a clean crumb. For a shinier finish, brush with a little warmed apricot jam after baking. This braided bread freezes well—slice and wrap portions in plastic, then place in a resealable freezer bag for up to 2 months. To refresh frozen slices, thaw at room temperature and warm briefly in a toaster or oven. Variations can include swapping golden raisins for chopped dried cherries or apricots, or folding in a handful of toasted nuts for extra texture.