Dutch Paasbrood

Last Updated on October 9, 2024

Typical Dutch pastry with almond filling.

Ingredients:

Size loaf 15×40 cm: 3.5 cups of all-purpose flour 1 cup raisins 1 cup milk 2/3 cup finely ground shelled almonds 2/3 cup granulated sugar 1 packet 2 pieces large egg yolks 2 pieces 2 tsp unsalted melted butter 2 tsplemon juice 0.5 tsp of cardamom 2 tbspchopped candied lemon peel 1 tbsp grated lemon peel 1 tablespoon of granulated sugar 1 tablespoon of milk

Procedure:

1. Heat a cup of milk in a small saucepan to about 40°C, then remove the milk from the heat source, add the yeast, a teaspoon of sugar and let the starter rise (it takes about 10 minutes)
2. In a large bowl, mix the flour with the cardamom, add the whole eggs, butter and the risen sourdough, mix everything thoroughly, work out a smooth dough with a rolling pin
3. Transfer the dough to a lightly floured rolling pin, knead it with your hands and shape it into a loaf, place it in an oiled bowl, turn the dough over in the bowl so that it is greased on all sides
4. Cover with a clean cloth and leave in a warm place to rise for about 40 minutes until the dough has doubled in volume
5. Shape into a loaf, knead the dough and remove from the bowl onto a lightly floured rolling pin, incorporate the raisins, candied and fresh lemon zest into the dough, finally knead the dough with your hands until smooth
6. Roll out the dough to about 15×33 cm (rectangle), remove the almond mixture from the microtene bag and place it lengthwise in the centre of the rolled out dough, fold the dough over the almond mixture and press it together
7. Place the loaf on an oiled baking tray, seam side down, cover with a tea towel and leave to rise until doubled in bulk, which will take approximately 30 minutes
8. Brush the risen loaf with the remaining milk and bake for 10 minutes on the middle rack of an oven preheated to 200 °C, then reduce the temperature to 160 °C and bake the dough until golden brown, bake for about 40-45 minutes (the finished loaf will clink when tapped)
9. Let the baked loaf cool, preferably on a kitchen rack. Preparation of almond porridge: Beat the almonds, the remaining sugar (2/
3 cups), egg yolks and lemon juice with a whisk fitted with a metal blade to a fine paste, then pack the mixture into a 51 cm long microtene bag, form the mixture in the bag into a shape 2,5 cm thick and about 30 cm long, rounding the ends, about the same as when shaping a yeast dumpling.

Note:

(a teacup is 1/8 litre)