Fruit compote and marzipan is a match made in heaven, combined with the warm spices and buttery, vanilla scented dough, it is truly delicious.
By Hannah Hossack-Lodge
I had some marzipan left over that needed to be used up, and a big punnet of plums and was in the mood to do some bread baking, so a spiced plum and marzipan braided bread loaf was the result! One of my favourite ways to bake is to simply see what I’ve got in the cupboard and try to come up with something without having to go out and buy ingredients.
Plum and almond is a classic pairing and a match made in heaven, combined with the warm spices and soft, buttery, vanilla scented dough it is truly delicious. The smell while it was baking was gorgeous, I’m not going to lie, I have eaten at least a third of the loaf so far today…
It is a fairly simple recipe to make, and can be done over the course of two days if you prefer – the dough and compote can be made one day and refrigerated overnight once the dough has risen a bit, and then assembled, left to proof and baked in the morning; so it’s a good loaf to bake for a weekend breakfast. You could make it even simpler by using a good quality jam instead of the compote – it doesn’t have to be plum jam, any fruit, even cherry, would work particularly well.Print
Hannah is a food addict become blogger living in Birmingham, UK. She spends most of her time daydreaming about food, creating recipes for her blog, domesticgothess.com, and drinking copious amounts of tea.