Citrus almond twist
10g dried yeast
1½ tbsp caster sugar
125ml warm milk
2 egg yolks
100g butter, melted
180ml warm water
450g all-purpose flour
½ tsp salt
160g roasted almond kernels
75g brown sugar
1 tsp mixed spice
100g butter, extra, melted
1 tbsp finely grated orange rind
1 tbsp finely grated lemon rind
1 egg lightly beaten
250g orange marmalade
Combine yeast, caster sugar and milk in a large bowl. Cover; stand in a warm place until frothy, 10 mins. Add egg yolks, butter, water, flour and salt; stir until combined. Transfer dough to a lightly floured surface; knead for 10 mins or until smooth and elastic. Place dough in a lightly oiled large bowl; cover, stand in a warm place for 1 hour or until doubled in size. Process three-quarters of the almonds until ground finely. Transfer to a small bowl; stir in brown sugar, mixed spice, extra melted butter and the rinds to form a paste.
Preheat oven to 200°C. Grease a large oven tray.
Lightly flour a large piece of baking paper; roll dough out on paper into a 25cm x 45cm rectangle.
Spread almond paste mixture on dough, leaving a 1cm border. Firmly roll dough up from one long side, using the baking paper as a guide. Using a sharp knife, cut the roll in half lengthways. Turn the halves so the cut sides face out, on the baking paper, then twist the two lengths together. Form the twisted length into a ring, pressing the two ends together to join.
Transfer the ring, carefully lifting it with the baking paper, onto the oven tray. Brush with beaten egg; sprinkle with remaining halved almonds.
Bake for 10 mins. Reduce oven to 180°C; bake for a further 35 mins or until golden and it sounds hollow when tapped. Transfer to a wire rack to cool. Serve twist with marmalade.