So I bought a pack of marzipan, Part 2

I have mentioned plenty of times before how much I love making bread. There’s just something therapeutic and exciting about it at the same time. Baking is wondrous in how it turns something colourless and shapeless into a piece of edible art, and I think this magic is more evident in yeast breads. It starts out as a sticky piece of dough that somehow has a life of its own thanks to the yeast. You wait patiently as it rises and grows and puffs up, and once you shape it and put it into the oven it bakes into perfect little breads with beautiful crumbs. It sometimes pays to sit back and just appreciate the transformation from dough to bread. It can be mind-blowing.

It’s quite sad that lately I haven’t had the chance to make any yeast breads due to time constraints. (That and I have been tired a lot.) Every time I think of making bread there are other “more pressing” plans that have to take priority over a relaxing day in the kitchen. Having just one day off work in a week just isn’t enough anymore haha! There’s just so much that I want to get done that it’s hard to stuff it all into one day. That’s why any opportunity or stolen moment I have to make bread, I snatch it into my hands and hold on tightly.

Now if there’s anything I love more than plain old breads, it’s filled breads. It’s not that I would call plain breads boring– I appreciate all sorts of yeast breads too much to say that. It’s just that filled breads are a joy to munch on; and anyway you add spreads on plain breads most of the time. Why not just bake the spread into the buns, right? 

The truth is I was very excited to make this particular recipe because it combines two of my favourite flavours: lemon and almond. Lemon buns with marzipan filling. Remember my story about finally getting my hands on a pack of marzipan? I was lucky to find out that one 500-gram pack is enough for two different recipes, so I jumped right in for the chance to make these buns!

(Apologies for the ugly gif colour. Can anybody teach me how to solve this?)

My obsession with the lemon flavour has always been a mainstay in my life, so it’s completely understandable why this particular bun would make me feel all giddy just thinking about it. But the bonus for me was to get to see how marzipan would fare as a filling. Could I perhaps use it for future filled bread experiments? It’s interesting to discover different types of flavours that go well together, and today the focus is on the lemon-almond tandem.
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If only life were as easy as braiding lemon breads

How goes the first couple of weeks of the new year for you all? Mine has been one heck of a roller coaster ride. Sometimes when I lay down to sleep at night, I feel shocked at how much has happened in the last 11 days since the year began. Work has been absolutely draining and stressful and overwhelming. Sometimes all I want to do is lie down and stop thinking about everything. The weather has been nice over here too, contributing to my desires to take it slow. Maybe I need a change of careers. Or something.

I know I told myself that 2013 is going to be an awesome year– my year. I felt good about its approach, and I felt good as I welcomed it with open arms. I had this sensation in me that this is the year when things will begin falling into place. That I’ve been feeling the blues these past few days has been discouraging me though. I feel insecure. I feel terrified that things seem to still be muddled until now. I know it’s grossly premature to have this fear that I am going to be disappointed at the end of the year just because I’m having off days right now, but it’s an odd feeling. I feel like there’s something else out there I should be doing to get to where I want to be. And yet I have no idea how or where to get started.
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