Paasbrod

Description

Dutch sweet bread. It is advisable to bake such bread a few days before Easter. The Dutch call their Easter cake "bread for Easter" and eat it for breakfast on Easter Sunday. Bread in which the total weight of the filling (raisins, candied fruits, nuts) exceeds the weight of the flour.

Cooking

Step 1

Melt the butter, add sugar, salt, egg, warm milk (not higher than 40 g) and mix everything thoroughly. Yeast Saf-moment mixed with flour. Gradually add the flour to the egg mixture, mixing thoroughly. Knead the dough.

Step 2

Cover the dough with cling film and let rise in a warm place for about an hour.

Step 3

While the dough is resting, let's make the first filling. Pour boiling water over almonds, leave for 5 minutes. After that, it will be very easy to peel it. Dry from the remaining water with a towel, then grind into crumbs with a blender. Add sugar, vanilla sugar and 2 egg yolks.

Step 4

Mix everything thoroughly, make flat strips, cover with cling film and put in the refrigerator for 30 minutes.

Step 5

Pour raisins with boiling water for 10 minutes, dry, add chopped candied fruits and nuts.

Step 6

During this time, the dough will double in size.

Step 7

In the risen dough, mix the dried dried fruits and nuts. Divide the dough into equal two parts. And put the almond filling in the center of each dough.

Step 8

Roll up the edges and then pinch tightly.

Step 9

Put the dough on a parchment-lined baking sheet with the seam down and leave to proof, for 20 minutes. Lubricate with yolks and bake in a preheated oven at 180 degrees for 30-40 minutes until golden brown.

Step 10

Cool the finished bread and sprinkle with powdered sugar. Happy Easter to you!