Paasbrood (Dutch Easter Bread) is a traditional Dutch recipe for classic Easter yeasted sweet bread flavoured with almonds and fruit that is filled with almond paste before baking. The full recipe is presented here and I hope you enjoy this classic Dutch version of: Dutch Easter Bread (Paasbrood).
This traditional Easter loaf from the Netherlands is filled with a sweet almond paste and studded with sultanas and candied lemon. In many ways, this is highly similar to Christmas Stollen, but typically has more of a crust when baked.
Go to the printable version of the recipe
1 packet active, dried, yeast
1 tbsp granulated sugar
500g (4 cups) plain flour
1/2 tsp ground cardamom
2 large eggs
2 tbsp unsalted butter, melted
130g (2 cups) finely-ground, blanched, almonds
130g (3/4 cup) granulated sugar
2 large egg yolks
2 tsp lemon juice
140g (2 cups) sultanas
2 tbsp candied lemon peel, chopped
1 tbsp freshly-grated lemon zest
1 tbsp whole milk
225g (1/2 lb) marzipan (almond paste)
Sift the flour and cardamom into a bowl then mix in the whole eggs, melted butter and the yeast mixture. Continue stirring until the mixture comes together as a firm, sticky, dough. Turn the dough onto a lightly-floured work surface and knead lightly before shaping the dough into a ball. Transfer to a well-oiled bowl, turing to coat the dough on all sides then cover with a clean, damp, cloth and set aside in a warm place to rise for about 50 minutes, or until doubled in volume.
In the meantime, prepare the marzipan (almond paste). Combine the almonds, remaining sugar, egg yolks and lemon juice in a bowl and beat together to form a firm, smooth, paste. Transfer this paste to a piece of clingfilm (plastic wrap) about 50cm long and roll the paste up lengthways in this so that it forms a log about 3cm thick and 30cm long. Cover with the clingfilm then transfer to the refrigerator and chill until firm.
When the dough has risen knock it back then transfer to a lightly-floured work surface. Add sultanas, lemon peel and lemon zest in the centre of the dough then knead until the fruit are thoroughly incorporated into and distributed through the dough. Now roll the dough into a rectangle about 15cm x 30cm. Unwrap the almond paste and place in the centre of the dough then fold the dough over the paste and pinch together to seal. Transfer to a lightly-greased baking tray (placing the seal side downwards) then cover and set aside in a warm place to rise for about 35 minutes, or until doubled in volume.
Transfer to an oven pre-heated to 160ºC (320ºF) an bake for about 35 minutes, or until golden brown in colour and hollow-sounding when tapped on its base. Transfer to a wire rack and allow to cool to room temperature before slicing and serving.
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
This traditional Easter loaf from the Netherlands is filled with a sweet almond paste and studded with sultanas and candied lemon. In many ways, this is highly similar to Christmas Stollen, but typically has more of a crust when baked.
Go to the printable version of the recipe
Paasbrood (Dutch Easter Bread) Recipe
Ingredients:
240ml (1 cup) whole milk1 packet active, dried, yeast
1 tbsp granulated sugar
500g (4 cups) plain flour
1/2 tsp ground cardamom
2 large eggs
2 tbsp unsalted butter, melted
130g (2 cups) finely-ground, blanched, almonds
130g (3/4 cup) granulated sugar
2 large egg yolks
2 tsp lemon juice
140g (2 cups) sultanas
2 tbsp candied lemon peel, chopped
1 tbsp freshly-grated lemon zest
1 tbsp whole milk
225g (1/2 lb) marzipan (almond paste)
Method:
Add the 240ml milk to a small saucepan and heat to just above hand hot (about 43ºC) then take off the heat, pour into a bowl and stir-in the yeast and 1 tbsp sugar then set aside for 10 minutes, or until frothy.Sift the flour and cardamom into a bowl then mix in the whole eggs, melted butter and the yeast mixture. Continue stirring until the mixture comes together as a firm, sticky, dough. Turn the dough onto a lightly-floured work surface and knead lightly before shaping the dough into a ball. Transfer to a well-oiled bowl, turing to coat the dough on all sides then cover with a clean, damp, cloth and set aside in a warm place to rise for about 50 minutes, or until doubled in volume.
In the meantime, prepare the marzipan (almond paste). Combine the almonds, remaining sugar, egg yolks and lemon juice in a bowl and beat together to form a firm, smooth, paste. Transfer this paste to a piece of clingfilm (plastic wrap) about 50cm long and roll the paste up lengthways in this so that it forms a log about 3cm thick and 30cm long. Cover with the clingfilm then transfer to the refrigerator and chill until firm.
When the dough has risen knock it back then transfer to a lightly-floured work surface. Add sultanas, lemon peel and lemon zest in the centre of the dough then knead until the fruit are thoroughly incorporated into and distributed through the dough. Now roll the dough into a rectangle about 15cm x 30cm. Unwrap the almond paste and place in the centre of the dough then fold the dough over the paste and pinch together to seal. Transfer to a lightly-greased baking tray (placing the seal side downwards) then cover and set aside in a warm place to rise for about 35 minutes, or until doubled in volume.
Transfer to an oven pre-heated to 160ºC (320ºF) an bake for about 35 minutes, or until golden brown in colour and hollow-sounding when tapped on its base. Transfer to a wire rack and allow to cool to room temperature before slicing and serving.
Printable version of the Recipe
netherlands, dutch, easter, bread, baking, sweet bread, nuts, fruit
Baking
Netherlands
Paasbrood (Dutch Easter Bread)
https://fabulousfusionfood.blogspot.com/2019/04/home-made-creme-eggs-recipe.html
Paasbrood (Dutch Easter Bread). This is a classic Dutch (from the Netherlands) recipe for a classic stollen-like easter sweet bread with fruit and a marizpan (almond paste) core.
https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjyrv-X4l461l8wQ8_TLHnsJc0d7xNQ-Ny2QAI6FWiFtpewYvaw4l8t4FzjE0daClD0EnMdZKmjut3V5JK5aFVO4fuhZf-zxuQv11jy32l7nPjd1GJh_6g9sT7Fn11LaoKW5JjZMIdq9Y/s1600/home-made-creme-eggs.png
2019-04-19
Yield: 12
Paasbrood (Dutch Easter Bread)
Paasbrood (Dutch Easter Bread). This is a classic Dutch (from the Netherlands) recipe for a classic stollen-like easter sweet bread with fruit and a marizpan (almond paste) core.
prep time: 180 mins
cook time: 40 mins
total time: 120 mins
Ingredients:
- 240ml (1 cup) whole milk
- 1 packet active, dried, yeast
- 1 tbsp granulated sugar
- 500g (4 cups) plain flour
- 1/2 tsp ground cardamom
- 2 large eggs
- 2 tbsp unsalted butter, melted
- 130g (2 cups) finely-ground, blanched, almonds
- 130g (3/4 cup) granulated sugar
- 2 large egg yolks
- 2 tsp lemon juice
- 140g (2 cups) sultanas
- 2 tbsp candied lemon peel, chopped
- 1 tbsp freshly-grated lemon zest
- 1 tbsp whole milk
Method:
- Add the 240ml milk to a small saucepan and heat to just above hand hot (about 43ºC) then take off the heat, pour into a bowl and stir-in the yeast and 1 tbsp sugar then set aside for 10 minutes, or until frothy.
- Sift the flour and cardamom into a bowl then mix in the whole eggs, melted butter and the yeast mixture. Continue stirring until the mixture comes together as a firm, sticky, dough. Turn the dough onto a lightly-floured work surface and knead lightly before shaping the dough into a ball. Transfer to a well-oiled bowl, turing to coat the dough on all sides then cover with a clean, damp, cloth and set aside in a warm place to rise for about 50 minutes, or until doubled in volume.
- In the meantime, prepare the marzipan (almond paste). Combine the almonds, remaining sugar, egg yolks and lemon juice in a bowl and beat together to form a firm, smooth, paste. Transfer this paste to a piece of clingfilm (plastic wrap) about 50cm long and roll the paste up lengthways in this so that it forms a log about 3cm thick and 30cm long. Cover with the clingfilm then transfer to the refrigerator and chill until firm.
- When the dough has risen knock it back then transfer to a lightly-floured work surface. Add sultanas, lemon peel and lemon zest in the centre of the dough then knead until the fruit are thoroughly incorporated into and distributed through the dough. Now roll the dough into a rectangle about 15cm x 30cm. Unwrap the almond paste and place in the centre of the dough then fold the dough over the paste and pinch together to seal. Transfer to a lightly-greased baking tray (placing the seal side downwards) then cover and set aside in a warm place to rise for about 35 minutes, or until doubled in volume.
- Transfer to an oven pre-heated to 160ºC (320ºF) an bake for about 35 minutes, or until golden brown in colour and hollow-sounding when tapped on its base. Transfer to a wire rack and allow to cool to room temperature before slicing and serving.
© Dyfed Lloyd Evans
For more Easter recipes and a little about the history of Easter go to my Easter information and Easter Recipes page.
Comments
Post a Comment