Preparation time
1-2 hours
Cooking time
30 mins to 1 hour
Serves
Serves 6–8
Dietary
Vegetarian
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the loaf
- 100g/3½oz unsalted butter, cubed
- 300g/10½oz strong white flour, plus extra for dusting
- ½ tsp salt
- 150ml/5fl oz full-fat milk, plus extra to glaze
- 60g/2¼oz caster sugar
- 7g dried yeast
- 3 clementines, zested
- 150g/5½oz dried cranberries, chopped
- 50g/1¾oz pecan nuts, chopped
- 60g/2¼oz dark chocolate chunks
- 120g/4½oz marzipan rolled into a long log
For the honey butter
- 100g/3½oz unsalted butter, room temperature
- 60g/2¼oz clear honey
- 10g/⅓oz icing sugar
Method
To make the loaf, in a large mixing bowl, rub the butter into the flour and salt to make a breadcrumb consistency.
Heat the milk in a small pan and keep it warm.
Add the sugar, yeast, grated clementine, cranberries, pecans and chocolate to the dough. Make a well and add the warm milk. Mix to a soft dough.
Knead the dough for 10 minutes on a lightly floured surface before rolling it into a rectangle of 20cm x10cm/8in x 4in. Roll the marzipan to a length that will fit the loaf and lay it down one edge. Roll the dough over to encase the marzipan – you can brush with a little water to help seal. Arrange on a baking tray lined with greaseproof paper, cover and leave to prove for 30 minutes.
Preheat the oven to 170C/150C Fan/Gas 3. Brush the loaf with milk to glaze and bake for 45–60 minutes. Remove from the oven and cover with a clean tea towel and allow to cool a bit before slicing.
To make the honey butter, beat the butter until soft in a bowl, add the honey and icing sugar, and beat until soft and smooth.
To serve, slice the loaf and serve with the honey butter.
