Nigel Slater’s warm marzipan buns recipe


Best eaten warm, these little buns are no quick treat. But, if you have time, they are wonderful to wake up to on Boxing Day morning.

Makes 15 buns
For the dough
strong bread flour 450g
dried easy bake yeast 7g
golden caster sugar 2 tsp
warm water about 350ml
egg 1, beaten

For the filling
marzipan 400g
clementines zest of 2
pistachios 100g, chopped
flaked almonds 75g, toasted
dark chocolate 50g

Put the flour into a large bowl, sprinkle in the dried yeast and the sugar then pour in enough of the water to make a soft but rollable dough. It should be a little sticky. Tip the dough onto a floured board and knead for a good 6 minutes, or use a food mixer fitted with a dough hook.

Leave the dough in the bowl, in a warm place, covered with a piece of clingfilm or a tea towel, for about an hour, till well risen.

While the dough is proving, make the filling. Break the marzipan into small pieces and drop them into a mixing bowl or food processor with the clementine zest, the pistachios and the almonds. Chop the chocolate into small pieces the size of coarse gravel, then add to the marzipan and mix thoroughly. Set the oven at 200C fan/gas mark 7.

Tear the bread dough into 15 pieces then flatten and roll each into a small disc about 8cm in diameter. Brush the edge of one of the pieces of bread dough with beaten egg, then place a ball of the marzipan in the centre. Bring the dough around the ball of marzipan, pressing the edges very tightly to seal. (A little filling will probably escape during baking anyway.) Place the ball of dough into a very lightly oiled muffin tin, then continue with the rest of the dough and marzipan mixtures.

Brush each ball of dough with some beaten egg, then pierce a tiny hole in the top of each and bake for 10 minutes till golden.

Eat while they are still oozing warm almond paste.