These are so good. You can use whatever marzipan you like—I made mine with pistachio.
For the buns:
31⁄2 cups plain flour, divided
1 cup milk, warm
1⁄4 cup sugar
1⁄2 teaspoon salt
1 large egg, room temperature
1 tablespoon dry yeast
5 tablespoons cold butter, grated
1 egg, beaten with 1 tablespoon water
For the filling:
6 tablespoons soft butter
1⁄4 cup sugar
1⁄2 tablespoon cinnamon
11⁄2 cups grated marzipan
For the glaze:
1⁄2 cup maple syrup
2 tablespoons spiced rum
- Place 3 cups of flour, milk, sugar, salt, egg, and yeast in a standing mixer and mix well.
- Knead the dough with the hook attachment for about 10 minutes.
- If the dough feels too sticky then add more flour, 1 tablespoon at a time.
- Turn the dough out onto a clean lightly floured surface.
- Add the grated butter little by little as you knead it into the dough. Make sure all the butter is incorporated and you have a smooth and elastic dough.
- Place in a large oiled bowl covered with a towel and place in a warm spot in the kitchen.
- Let the dough rise until it’s double its original size—about 1 hour.
- Take it out of the mixing bowl and use a rolling pin to roll it into a 12”x16” rectangle.
- Spread the dough with the filling ingredients: butter, sugar, cinnamon, and marzipan.
- Roll dough into a log lengthwise and cut into 12 equal pieces.
- Place on a baking tray about 1⁄2” apart and cover with parchment paper.
- Let the buns rise for 1 hour.
- Preheat the oven to 350°F.
- Brush with egg wash, and bake for about 20 minutes or until golden brown.
- Whisk together maple syrup and rum, and brush the buns with the glaze as soon as they get out of the oven.
- Cool on a wire rack.
Glaze them while they are still warm, as the buns with soak in all the flavors.
Made it? Tell us about it–