Thoroughly oil a 9-inch non-stick loaf pan or Pullman pan with parchment paper.
Take the dough out of the fridge and roll out into a 9x12-inch rectangle. Pull off the parchment paper from one side of the marzipan filling and place on top of the dough rectangle. Remove the other side of parchment paper.
Using 280g of the peach filling, spread it over the marzipan layer with an offset spatula until evenly coated. Then roll up the dough in a way that it is 9 inches wide. With a sharp, serrated knife, slice the cylinder in half lengthwise, then braid the two pieces up and over each other like a babka, with the jammy part facing up/out.
Carefully lift the braid and place it into the prepared pan, scooping the ends of the dough underneath if necessary. Cover loosely and let rise for 2.5 hours or until it just reaches the top of the pan. Preheat the oven to 375F thirty minutes before the rise is over.
Place the loaf pan on a sheet pan to catch any crumbs during the bake. Sprinkle all of the crumble topping on top of the risen dough. Bake for 40 minutes, then lower the heat to 350F and cover with foil, baking for 20 minutes more. Then remove the foil and bake for 10 more minutes.
Let cool in the pan for 30 minutes, then run a knife along the inner edges of the pan to pry off any pieces of crumble that are gluing your loaf to the pan. Carefully pull the bread out and let cool completely on a cooling rack before slicing. If it’s stuck, wait 15 more minutes and retry. This is a top-heavy loaf so be careful when moving it around/touching it while still hot.