Sourdough Bread Knots with Marzipan

I have been baking bread for few years now, mostly baked bread loaves, boule, buns with/without stuffing, pav bread/dinner rolls. Recently visited a bakery in the neighborhood and saw them serve bread with many kinds of filling and shapes. I was so impressed by the way they had presented these breads. I tried these knots with marzipan filling, coconut filling and few other variations. My crew loved the knots with marzipan filling, hence this is making it to the blog.

Marzipan is a almond flour candy which is sweetened with sugar popular in Italy, Germany and Spain. Love this egg-free version of the marzipan. During Christmas in my childhood, it was a ritual for us to visit the largest cake show that used to happen in Bangalore. Many bakers would come together and build huge cake models depicting famous structures in the area. This cake show would sell the best Christmas fruit cake and colorful marzipan candies that were shaped into miniature versions of the veggies/fruits/flowers. I always used to enjoy this treat and look forward to this show to get them as they were not available in stores. When I learnt to make marzipan at home, it was so delighted that I could recreate my childhood treat.

For bread dough


whole wheat flour 2 1/2 cups sifted
water 1 1/4 cups
salt 1 1/4 tsp
active sourdough starter 1 cup
sugar 4 tbsp

for brushing on the bread
milk 1/2 cup
sugar 1 tbsp


Mix all ingredients (whole wheat flour, water, salt, active sourdough starter, sugar) into a stick dough in a regular glass bowl and cover with a towel.
Rest it for 45 min, stretch and fold 8-10 times. Repeat this again after 30 mins for 3 more times (totally 4 times we have to stretch and fold)
Cover with towel and let sit for 2-3 hrs outside in a warm place (temperature around 75-80 deg F).
Cover with plastic wrap and let rise inside the refrigerator for 12-16 hours
Transfer the proofed dough to a board dusted with some flour.

Using a pin roll, roll out the dough into a 12 inch X 15 inch rectangular shape with 1/2 inch thickness.
Spread the marzipan (see recipe below) generously on half of rolled rectangular dough.
Fold the other half of the rolled dough over the marzipan.
Using a sharp knife cut the dough into 1 1/2 – inch width strips.
Slit the 1 1/2 – inch strip in half (make sure to keep one end uncut), twist and braid the slits.
Hold the ends of the strip and connect them into a roll.
Place it on a baking tray lined with parchment paper, and repeat for rest of the dough.
Cover with a towel, let rise for 2-3 hrs till its puffy and almost double.
Preheat oven to 350 deg F.
Brush the knots with milk, sprinkle sugar(optional) and bake the knots for 20 mins or until golden brown.

Note: instead of making the bread dough with sourdough starter, you can make the dough using instant/active dry yeast as well. Check the recipe for plain white bread here

For marzipan


almond flour 3/4 cup
powdered sugar 9 tbsp
water 1 1/4 tbsp
almond extract 1/4-1/2 tsp (optional)
Food grade rose water 1/2 tsp


Put the almond flour and powdered sugar in a bowl, mix with a spoon/spatula until combined and smooth.
Add the water, almond extract (optional), and rose water continue to mix with a spoon/spatula until the dough comes together.
Note: Can knead for about a minute to form a log, roll in cling wrap and refrigerate to make it firm. If the dough is too dry and doesn’t hold together, add few drops of water and mix. If it becomes too sticky and wet, add more almond flour.
Can be stored in the refrigerator for a week.

** Stay connected on Instagram and Pinterest for more delicious food – @bnpassion **


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