Ever since I can remember living in Germany I have oogled the sweet braided breads in the bakeries of whatever town I was in. They are a marvel. There are many varieties of this beautifully knotted golden goodness. Hefezopf (literal translation is yeast braid) originates from the south and is also popular in Austria and Switzerland.
There are endless varieties on the traditional version. The one here uses homemade basil marzipan made with fresh basil leaves which is definitely the star ingredient. In most cases, marzipan is cheaper to make than buy. However, the store bought variety works just as well in this recipe.
The glaze is simply flavored with freshly squeezed lemon juice and topped with blanched almond leaves for crunch and an additional pop of flavor.
Another great excuse to use up the rest of the basil in your garden or whatever is left at the early fall farmers markets.