Almond Sweet Rolls

1. 1

   Place brandy and fruit in a medium bowl. Let stand for 6 hours to soak.

2. 2

   Sift flour and spice into a large bowl. Stir in yeast and granulated sugar. Rub in butter until mixture resembles crumbs. Stir in combined 1 egg and milk. Using hands, bring mixture together into a soft dough. Knead on a lightly floured surface for 3-4 mins or until soft. Transfer to a lightly oiled bowl; cover with plastic wrap. Let stand in warm place for 45 mins or until dough has doubled in size. Punch down.

3. 3

   Grease a foil-lined 11 x 7 inch baking pan, extending the foil over long sides for handles. Roll dough on a lightly floured surface into a 16 x 10 inch rectangle. Sprinkle top evenly with fruit mixture. Pinch marzipan into small pieces. Sprinkle over top of fruit. Starting at one long side, roll up dough firmly to form a log. Trim ends. Slice log into 12 rounds. Place rounds in prepared pan. Cover with plastic wrap. Let stand for 45 min until rolls reach top of pan.

4. 4

   Preheat the oven to 350u00b0F. Brush tops of rolls with remaining egg. Bake for 20-25 mins or until lightly browned and cooked. Cool in pan for 5 mins. Remove from pan; cool completely on a wire rack. Stir sifted sugar with 3 tsp boiling water until runny. Drizzle over rolls.

No additional tips available.