Sweet • Sour • Savory

Food blog on scandinavian style food done right.

Marzipan Brioche

Bread, Breakfast, Brunch, CakeTove Balle-PedersenComment
Marzipan Brioche

Marzipan Brioche

Making a classic brioche is time consuming, but well worth the effort. The best thing, it's not hands-on all the time, so you can get a lot of thing done, while making this. Brioche is made from an enriched dough with eggs and butter.  By all means it's not a health food, more likely a comfort food for special occasions.

I wanted to add some more flavor to the rolls, and added some pistachio marzipan. This gave a slightly flaky brioche with a hint of sweetness from the marzipan. 

Makes 10-12 rolls


Dough Starter (Sponge):

  • 30 g (2 tablespoons) water, room temperature
  • 12.5 g (1 tablespoon) sugar
  • 70 g all-purpose flour
  • 1 g (¼ teaspoon) dry active yeast
  • 1 large egg, room temperature


  • 155 g all-purpose flour
  • 30 g sugar
  • 4 g dry active yeast
  • ¼ teaspoon  salt
  • 2 large eggs, cold
  • 115 g butter, salted and soft



  • 50 g butter room temperature
  • 50 g sugar
  • 50 g marzipan


Dough Starter (Sponge):

Whisk the ingredients together  in a bowl and keep whisking for about 2 minutes to incorporate air.  Cover the bowl with plastic wrap.

Sift together flour, sugars and yeast, then stir in the salt. Sprinkle this mixture on top of the dough starter, do not mix it in. Cover the bowl with plastic wrap again and let it sit to ferment for 2 hours at room temperature.

By now the dough starter will have bubbled through the layer of flour. Add the 2 eggs and knead the dough for about 5-6 minutes, scraping down the sides, until the dough is soft, elastic and shiny. Add the butter a little at a time, making sure to get the butter fully incorporated. The dough will end up very soft and it is meant to be like that. Lightly coat another bowl with some vegetable oil. Using a oiled spatula to scrape the dough into the prepared bowl. Lightly coat the dough with a small amount of oil. Cover the bowl with plastic wrap, and let the dough rise until doubled in size, about 2 hours.

Put the dough in the refrigerator for 1 hour, to prevent the butter from separating. 

Deflate the dough with a spatular, and return it to the refrigerator for another hour.

Letter fold

Letter fold

Turn the dough out onto a floured surface, and roll it into a rectangle, and make a letter fold, like the one used in laminating a puff pastry dough

Carefully brush off any excess flour, to avoid hardening the dough.

Make the letter fold three times, before placing the dough in a plastic bag in the refrigerator. 

Let the dough mature in the refrigerator for 6 hours or up to 2 days. I left mine overnight. 



Remove dough from the refrigerator and let it warm for about 1 hour. Make the Remonce, if using, I used a flavored marzipan instead.


Mix the sugar and marzipan well. Add butter little by little until it’s just incorporated.  Be careful not to over mix or the remonce will be runny when baked.

Forming the rolls:

On a lightly floured surface roll the dough into a good sized rectangle, gently spread the remonce on two thirds of the rectangle. Fold the part without remounce over half the part without, then fold the last part over this. Like the letter fold earlier. Make another letter fold. 

Roll the dough into a rectangle, and roll it up, so you end up with a long log. Cut the log in slices, and place the slices in muffin pans looking like cinnamon rolls.

Let the rolls rise for 60-90 minutes, until doubled in size.  (You can brush off any excess flour)

Preheat the oven to 325℉ (160℃).

Bake the rolls for 15-25 minutes until dark golden.

Serve the brioche warmed and with a nice cup of tea.