Welcome, all!

After a long preparation, we can finally proudly present you our new project: Bisstacchio. A slightly different food blog. A very spirited combination from Austria and Sicily. A dream of two people who love themselves and good food. We will take you on a journey to our roots and share with you dishes that have accompanied us since childhood, but also those that only pampered our palates later. Because we firmly believe that eating is more than just satisfying the stomach. It is love. It is the greatest gift we can give ourselves. Our body is our greatest asset and only with the best care can we bloom and get the best out of ourselves. Our wish is to fill your hearts with our love for self-made. Are you curious how tender homemade cheese melts on the tongue? How easy is fresh pasta to prepare? How good does the kitchen smell when the fresh bread is ready to be baked? Do you want to know how to process all the fruits and vegetables all year round to enjoy their taste longer?

Sure I want!

Good. We do, too. To share our knowledge and passion with you. We don’t want to tell you more yet.

It’s Valentine’s day.

Valentine’s Day – Day of Love. Flower Day. In general, this day is probably more for marketing and industrial purposes, because love should bloom every day instead of only on a certain day of the year. Nevertheless, it is a nice occasion to cook together, pamper yourself and become aware of what you have in common. Breakfast in bed will be a bit difficult on a Friday, but a braided marzipan – rose petal braid is more than wonderful for a Saturday morning, don’t you think?

I agree with you.

You can also prepare the dough tonight, so all you have to do is fill, bake and enjoy it tomorrow. And do you know what? It is vegan – but you don’t have to tell anyone, because nobody will understand it, I promise. It is a fluffy and juicy dough that, in combination with the marzipan, melts gently on the tongue. And when the fine scent of rose petals is added …

If you don’t like marzipan, you can fill it with a cinnamon mix instead. You only need a little (vegetable) butter, raw cane sugar and cinnamon. Incredibly simple and heavenly delicious. Or you don’t fill it at all and enjoy the braid as it is. With homemade jam, this taste is hard to beat.

We wish you a wonderful Valentine’s Day and have fun braiding together.

Marzipan brioche with rose petals

This beautiful brioche with marzipan and rose petals will not only inspire you for Valentine's Day, but also for Mother's Day. Promised.
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Keyword: Baking, braid, Dessert, Marzipan, Mother’s day, Roses, Valentine’s day
Prep Time: 30 minutes
Resting time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 10 slices
Author: Joelle Berchtold

Equipment

  • Baking Paper
  • Loaf pan
  • Pastry roller

Ingredients

Braid

  • 520 g Spelt flour type 630
  • 300 ml Almond milk
  • 30 g Coconut oil
  • 30 g Raw cane sugar
  • 1 tsp. Cinnamon
  • ½ cube Fresh yeast

Marzipan filling

  • 250 g Marzipan
  • 100 ml Almond milk
  • 1 tsp. Beetroot powder e.g. from Sonnentor "beetroot latte"
  • 1 A handful Rose petals roughly crushed

Icing sugar

  • 5 tbsp. Icing sugar
  • Water

Decoration

  • 2 tbsp. decorating sugar
  • A couple of Rose petals

Instructions

  • Preheat the oven to 45° C (top / bottom heat).
  • Put the flour and cinnamon in a large bowl.
  • Warm the almond milk to body temperature with the sugar and the coconut oil. Then crumble the yeast into it.
    Warning: the milk mixture must never be too hot.
  • Knead all ingredients into a homogeneous dough for 10 minutes. It shouldn't be stickz anymore, otherwise ad a slight bit of flour.
  • Place the dough in a large bowl, cover with a cloth and place in the preheated oven. Leave the oven door open a bit, otherwise it will be too hot. A warm place, e.g. a heater or a sunny spot also does it.
    Let the dough rise for about 1 hour.
  • After the hour, it should be at least twice the volume.
    Remove from the bowl, knead briefly and let rise again in a warm place for 30 minutes.
  • During this time line the baking tin with baking paper. Cut the baking paper into a wide and a narrow strip so that the shape can be laid out optimally and without kinked baking paper.
  • Warm the marzipan together with the almond milk and the beetroot powder slowly in a small saucepan and stir until a homogeneous mass is obtained. It shouldn't boil. Finally, add the crushed rose petals. Then set aside.
  • Preheat the oven to 200 ° C (top/bottom heat).
  • Take out the dough, knead it and then roll out a rectangle with the rolling pin on a floured work surface. The dough should be a maximum of 0.5cm thick.
    Brush with the marzipan mixture and roll up lengthways.
    Then cut the roll apart in the middle lengthwise with a sharp knife.
  • Now press the two rollers together at one end and then screw them around each other. Then press the end together again.
    Carefully place it in the tin and put itin the oven.
  • Mix the sugar with a little water so that a thick icing is created. Spread this over the braid and sprinkle with decorating sugar and rose petals.

Notes

The baking time can vary depending on the oven. It is best to never let the braid out of your sight. If it turns brown too early but still feels too soft, the heat is reduced to 180 ° C.