With ingredients, from flour to salt, prepare a sourdough.
Knead the butter with the flour and incorporate them into the sourdough. Finally extend the mass to a size of 40 x 50 cm. Mixing the dough from marzipan with the ingredients and spread on dough, leaving free 2 cm of the edges and brush with beaten egg yolk.
Divide the dough lengthwise and wrap each part lengthwise from the side without edge. Cut rolls into pieces of 5 cm and crush them by the Centre with the handle of a bucket. Leave to ferment 15 minutes on the baking tray. Heat oven to 220 degrees.
Brush rolls with egg yolk, cook them 15-20 minutes to average height and, still hot, bath with a glaze of sugar powder and orange juice and garnish with almond blades.
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