Dutch Paasbrod

Dutch Paasbrod Recipe - Vegetarian Recipe from Netherlands

Region / culture: Netherlands | Preparation time: 1 hour and 10 minutes | Cooking time: 55 minutes | Servings: 8 |

Vegetarian diet

Introduction

Dutch Paasbrod, also known as Dutch Easter bread, is a traditional sweet bread that is enjoyed during the Easter holiday in the Netherlands. This delicious bread is filled with almond paste, raisins, and candied lemon peel, giving it a unique and flavorful taste.

History

The tradition of making Paasbrod dates back to ancient times when bread was a symbol of life and fertility. The addition of almond paste, raisins, and candied lemon peel to the bread is said to represent the sweetness and abundance of the spring season. Today, Paasbrod is a popular treat enjoyed by many Dutch families during the Easter holiday.

Ingredients

1 cup plus 1 tbsp whole milk
1 package dry active yeast
0.67 cup plus 1 tbsp granulated sugar
3.5 cups all-purpose flour
0.5 tsp cardamom
2 large eggs
2 tbsp unsalted butter, melted
0.67 cup finely ground blanched almonds
2 large egg yolks
2 tsp lemon juice
1 cup golden raisins
2 tbsp chopped candied lemon peel
1 tbsp grated lemon zest

How to prepare

To make the dough, coat a large bowl with oil and set it aside.
Warm 1 cup of milk to 110°F (43°C) in a small saucepan. Remove the pan from the heat and stir in the yeast and 1 tbsp of sugar. Let it stand until bubbly.
In a large bowl or the bowl of a food processor fitted with a metal blade, combine the flour and cardamom. Add the whole eggs, butter, and yeast mixture. Pulse to combine if using a food processor, or stir with a wooden spoon until a firm, sticky dough forms. Transfer the dough to a lightly floured surface, knead lightly, shape it into a ball, and transfer it to the prepared bowl, turning to coat all sides with oil. Cover the bowl with a clean, damp kitchen towel and let the dough rise in a warm, draft-free place until it doubles in volume, which should take about 40 minutes.
To make the almond paste, place the almonds, remaining sugar, egg yolks, and lemon juice in the bowl of a food processor fitted with a metal blade. Process until a firm paste forms. Place the almond paste on a 20-inch-long piece of plastic wrap. Roll the paste up lengthwise in the plastic wrap, twist the ends to seal, and shape the paste into a log about 1 inch thick and 12 inches long. Refrigerate the almond paste.
To shape the loaf, preheat the oven to 400°F (204°C). Punch down the dough and transfer it to a lightly floured surface. Place the raisins, lemon peel, and zest in the center of the dough and knead until they are incorporated and the dough is smooth. Roll the dough into a 6 x 13-inch rectangle. Unwrap the almond paste and place it lengthwise in the center of the dough. Fold the dough over the paste and pinch to seal. Place the loaf, seal-side down, on a lightly oiled baking sheet. Cover the loaf and allow it to rise until it doubles in volume, which should take about 30 minutes.
To bake the bread, glaze the loaf with the remaining milk and bake for 10 minutes in the center of the oven. Then, reduce the temperature to 325°F (163°C) and bake until the loaf is golden brown and sounds hollow when tapped, which should take about 40 to 45 minutes. Transfer the loaf to a wire rack to cool. Serve at room temperature.

Variations

Add dried cranberries or apricots for a different flavor.
Substitute almond paste with marzipan for a sweeter taste.
Top the Paasbrod with sliced almonds before baking for a crunchy texture.

Cooking Tips & Tricks

Make sure to knead the dough until it is smooth and elastic to ensure a light and fluffy bread.

- Allow the dough to rise in a warm, draft-free place to help it double in volume.

- Glaze the loaf with milk before baking to give it a shiny and golden crust.

- Serve the Paasbrod at room temperature for the best flavor and texture.

Serving Suggestions

Dutch Paasbrod can be enjoyed on its own or served with a cup of coffee or tea. It is perfect for breakfast or as a sweet treat during the Easter holiday.

Cooking Techniques

Knead the dough until smooth and elastic.

- Allow the dough to rise until it doubles in volume.

- Glaze the loaf with milk before baking for a shiny crust.

Ingredient Substitutions

Use almond extract instead of almond paste.

- Substitute golden raisins with regular raisins or dried currants.

- Replace candied lemon peel with candied orange peel.

Make Ahead Tips

Dutch Paasbrod can be made ahead of time and stored in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 1 month.

Presentation Ideas

Serve the Paasbrod on a decorative platter and garnish with powdered sugar or sliced almonds for a beautiful presentation.

Pairing Recommendations

Dutch Paasbrod pairs well with a cup of coffee, tea, or hot chocolate. It can also be served with fresh fruit or whipped cream for a delicious dessert.

Storage and Reheating Instructions

Store leftover Paasbrod in an airtight container at room temperature for up to 3 days. To reheat, place the bread in a preheated oven at 350°F (177°C) for 5-10 minutes until warm.

Nutrition Information

Calories per serving

Each serving of Dutch Paasbrod contains approximately 280 calories.

Carbohydrates

Each serving of Dutch Paasbrod contains approximately 45 grams of carbohydrates.

Fats

Each serving of Dutch Paasbrod contains approximately 8 grams of fats.

Proteins

Each serving of Dutch Paasbrod contains approximately 6 grams of proteins.

Vitamins and minerals

Dutch Paasbrod is a good source of vitamin E, magnesium, and iron.

Alergens

Dutch Paasbrod contains almonds, eggs, and milk.

Summary

Dutch Paasbrod is a delicious sweet bread that is rich in carbohydrates, fats, and proteins. It is also a good source of vitamin E, magnesium, and iron. However, it contains allergens such as almonds, eggs, and milk.

Summary

Dutch Paasbrod is a traditional sweet bread enjoyed during the Easter holiday in the Netherlands. Filled with almond paste, raisins, and candied lemon peel, this bread is a delicious treat that is perfect for breakfast or dessert. With a rich history and unique flavors, Paasbrod is sure to become a favorite in your household.

How did I get this recipe?

I remember the sense of wonder I felt when I first saw this recipe for Dutch Paasbrod. It was a chilly winter evening, and I was sitting by the fireplace with a cup of hot tea in hand, flipping through an old recipe book that had been passed down to me from my own grandmother. As I turned the yellowed pages, my eyes landed on the handwritten notes for this traditional Dutch Easter bread, and a wave of nostalgia washed over me.

Growing up in a small village in the Netherlands, Easter was always a special time of year. The whole community would come together to celebrate the holiday, and one of the most cherished traditions was the making of Paasbrod. This sweet, spiced bread was a symbol of renewal and rebirth, a reminder of the joy and hope that Easter brought.

I can still remember the first time I helped my own grandmother make Paasbrod. She had learned the recipe from her own mother, who had in turn learned it from her mother before her. It was a recipe that had been passed down through generations, each woman adding her own twist to make it her own.

As I sat by the fire that evening, reading through the ingredients and instructions for making the bread, I couldn't help but feel a sense of connection to my ancestors. I could almost imagine my great-grandmother standing in her kitchen, kneading the dough and shaping it into loaves, the scent of spices filling the air.

The next day, I set out to make the Paasbrod myself. I gathered the ingredients – flour, sugar, yeast, milk, eggs, and a blend of spices including cinnamon, nutmeg, and cloves – and set to work in my own kitchen. As I mixed and kneaded the dough, I thought of my grandmother and the love and care she had put into every loaf she had ever made.

The dough rose beautifully, filling the bowl with its yeasty scent. I shaped it into a round loaf, carefully braiding the strands of dough to create a beautiful, golden wreath. As I brushed the top with egg wash and sprinkled it with pearl sugar, I felt a sense of pride and accomplishment.

As the bread baked in the oven, the aroma of spices and yeast filled the kitchen, bringing back memories of Easter celebrations past. When the Paasbrod emerged from the oven, golden and fragrant, I knew that I had succeeded in capturing a piece of my heritage in that loaf of bread.

I served the Paasbrod to my family that evening, and as we sat around the table enjoying the sweet, spiced bread, I regaled them with stories of my own childhood Easter celebrations in the Netherlands. My grandchildren listened intently, their eyes wide with wonder at the tales of a bygone era.

And so, the tradition of making Paasbrod was passed down to yet another generation. As I watched my grandchildren savoring the bread, I knew that the recipe would continue to live on, connecting us to our past and to each other in a way that only food can.

As I sit here now, looking back on that chilly winter evening when I first discovered the recipe for Dutch Paasbrod, I am filled with gratitude for the rich culinary heritage that has been passed down to me. I know that as long as I continue to make this bread, I will always feel connected to my ancestors and the traditions that have shaped me into the cook I am today. And for that, I am truly thankful.