Sort ingredients
gsaenger
QR Code
Listen
Pdf
Combine the soaker ingredients in a medium bowl and leave at room temperature for about 12 hours.
Combine the sponge ingredients in a medium bowl and ferment at room temperature for 12 hours.
Mix all of the final dough ingredients except the soaker and marzipan until fully incorporated in a stand mixer.
Add soaked fruits to the dough and mix until evenly distributed.
Ferment the dough for 30 minutes, then divide into four pieces and preshape into balls.
Rest the dough balls for 30 minutes, then shape into loaves with marzipan inside.
Proof the loaves for about 90 minutes.
Preheat the oven, bake the loaves, brush with clarified butter and coat with fine sugar.
Once cooled, sift powdered sugar over the loaves and store tightly wrapped in foil.