Paasbrood (Dutch Easter Bread)

Ingredients

Equipment Needed

• •Large mixing bowl
• •Baking tray lined with parchment
• •Kitchen scale
• •Pastry brush

Instructions

1. 1

   Soak the fruit

   Put the raisins, currants, candied peel, chopped almonds, orange zest, and rum or warm tea in a bowl. Stir well and leave for at least 30 minutes, then drain off any excess liquid. This small patience matters: dry fruit steals water from bread dough, and a feast loaf should not punish you for being generous.

2. 2

   Make the dough

   Mix the flour, yeast, milk, softened butter, sugar, egg, salt, cinnamon, and mace into a soft dough. Knead for 10 to 12 minutes, until smooth and elastic. It will feel rich and a little tender under the hand, as it should; butter makes dough slower to obey, but kinder when baked.

3. 3

   Fold in fruit

   Flatten the dough slightly, scatter over the soaked fruit mixture, and fold and knead gently until the fruit is evenly tucked through. Do this with patience rather than force. If raisins tear through the surface, the loaf will look wounded before it has even met the oven.

4. 4

   Let it rise

   Place the dough in a lightly buttered bowl, cover, and let it rise in a warm place for 1 to 1 1/2 hours, until puffed and nearly doubled. Enriched dough is not a marching soldier; it takes its time. Judge the dough, not the clock.

5. 5

   Shape the spijs

   Knead the egg yolk into the almond paste until smooth, then roll it into a log about 28cm long. It should be soft enough to slice neatly later, but firm enough to hold its line through the loaf. That almond seam is the little treasure map inside every slice.

6. 6

   Fill the loaf

   Tip the risen dough onto a lightly floured surface and press it into an oval about 30cm long. Lay the almond paste log slightly off centre, fold the dough over it, and press the seam closed with the side of your hand. Place the loaf seam-side down on a lined baking tray.

7. 7

   Prove again

   Cover the shaped loaf loosely and let it prove for 45 to 60 minutes, until visibly puffy. Heat the oven to 180C. The loaf is ready when a gentle fingertip press leaves a shallow dent that slowly fills back in; if it springs back at once, give it more time.

8. 8

   Bake and finish

   Bake for 35 to 40 minutes, until deep golden and the underside sounds hollow when tapped. Brush the hot loaf with melted butter, then let it cool fully before dusting with powdered sugar. Cut too soon and the almond paste smears; wait, and every slice shows the quiet pale centre properly.

Chef Tips

• •Use real amandelspijs if you can find it, or make it from equal weights blanched almonds and sugar with egg to bind. Marzipan is sweeter and firmer; it works in a pinch, but it tells a slightly different story.
• •Tea is the honest substitute for rum. It plumps the fruit without perfume, useful when the loaf is for a family Easter breakfast where not every guest wants spirits before church bells.
• •Let the loaf cool completely before slicing. Paasbrood is rich with butter and almond paste, and impatience turns a clean centre into a sweet smear.
• •Serve thick slices with good butter. Jam is unnecessary; the loaf has already brought raisins, citrus, almond, and sugar to the table.

Advance Preparation

• •The fruit can be soaked the night before and kept covered at room temperature.
• •The shaped loaf can have its second rise overnight in the refrigerator; bake it in the morning after letting it stand at room temperature for 45 minutes.
• •Baked paasbrood keeps well for 2 to 3 days wrapped tightly. Toast older slices lightly and butter them generously.

Frequently Asked Questions

Nutrition Information

1 serving (about 130g)