Paasbrod

Name: Paasbrod
Total time: 120 h
Yield: 12
Ingredients: wheat flour - 500 g; milk - 250 ml; yeast (for baking) - 7 g; butter - 50 g; chicken egg (for dough) - 1 pc.; egg yolk - 4 pcs.; sugar (150 g for the filling, 10 g for the dough) - 160 g; hazelnuts - 100 g; almonds (not fried, for filling) - 150 g; candied fruit - 200 g; raisins - 200 g; salt (a pinch) - 1; vanilla sugar - 1 packet; powdered sugar (for decoration)

Cookinero 3 November 2022

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.

How to cook Paasbrod

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!

Cooking time: 120 h

Servings: 12

Ingredients

wheat flour - 500 g

milk - 250 ml

yeast (for baking) - 7 g

butter - 50 g

chicken egg (for dough) - 1 pc.

egg yolk - 4 pcs.

sugar (150 g for the filling, 10 g for the dough) - 160 g

hazelnuts - 100 g

almonds (not fried, for filling) - 150 g

candied fruit - 200 g

raisins - 200 g

salt (a pinch) - 1

vanilla sugar - 1 packet

powdered sugar (for decoration)

Paasbrod - FAQ About Ingredients, Baking Time and Storage

Can I use active dry yeast instead of Saf-moment yeast?

Yes, you can substitute active dry yeast for Saf-moment. Use the same amount but activate it in warm milk (around 110°F) with a pinch of sugar for 5-10 minutes before adding to the mixture.

How should I store Paasbrod, and how long does it last?

Store Paasbrod in an airtight container at room temperature for up to 3 days. For longer storage, wrap it tightly and freeze for up to 2 months.

Can I make this recipe vegan?

Yes! Replace the butter with vegan butter or coconut oil, use a flax egg (1 tbsp ground flaxseed + 3 tbsp water) instead of the egg, and opt for plant-based milk. Skip the egg yolk glaze or use a plant-based alternative.

What can I use instead of almonds for the filling?

You can substitute almonds with walnuts, pecans, or hazelnuts. For a nut-free version, use sunflower seeds or omit the nuts entirely and add more dried fruit.

How can I tell if the dough has risen enough?

The dough should double in size, which usually takes about an hour in a warm place. To test, gently press a finger into the dough—if the indentation remains, it's ready.

Can I prepare Paasbrod ahead of time?

Yes! Prepare the dough and fillings the day before, refrigerate them separately, then assemble and bake the next day. Let the dough come to room temperature before shaping.

What’s the best way to reheat Paasbrod?

Warm Paasbrod in a preheated oven at 300°F for 5-10 minutes. Avoid microwaving, as it can make the bread soggy.

Can I reduce the sugar in this recipe?

Absolutely! Reduce the sugar by 1/3 without affecting the texture. For a healthier option, use coconut sugar or a sugar substitute like erythritol.

How do I prevent the bread from browning too quickly?

If the top is browning too fast, tent it loosely with aluminum foil during the last 10-15 minutes of baking.

Can I add other dried fruits to the filling?

Yes! Dried apricots, cranberries, or figs work well. Chop them into small pieces to ensure even distribution in the dough.

Reviews: 0

0 Overall rating

Have you already prepared this recipe? Tell what you think.

Write a review

Your name*

Will be displayed on the comment.

Your email*

Vote*

Comment*

Your review must be at least 50 characters.

Uzbek pilaf

Cashew Muffins

Vietnamese Pho Bo Soup

Potato pancakes with mushrooms

Dried fruit compote

Pollock baked in cream and cherry tomatoes