Dutch Easter Bread recipe

Easter in our home simply wouldn’t be Easter without the aroma of warm, spiced bread filling the kitchen. Forget the chocolate bunnies for a moment – for us, the true symbol of Easter morning is a slice of Dutch Easter Bread, or Paasbrood as we affectionately call it. This isn’t just any bread; it’s a rich, slightly sweet, and incredibly fragrant loaf studded with dried fruits, nuts, and often a hidden marzipan center. It’s a taste of spring, a symbol of renewal, and a tradition passed down through generations in my family. I remember helping my Oma in her cozy kitchen, the air thick with the scent of yeast and spices, as we prepared the dough for our annual Paasbrood. The kneading, the rising, the anticipation as it baked to golden perfection – these are memories baked right into the bread itself. And the taste? Oh, the taste! The soft, tender crumb, the bursts of sweetness from the raisins and currants, the satisfying crunch of almonds, and that subtle hint of citrus and spice… it’s pure comfort and joy in every bite. Even now, as an adult, baking Paasbrood brings me right back to those happy Easter mornings. It’s a labor of love, yes, but the reward – a beautiful, fragrant loaf to share with family and friends – is immeasurable. If you’re looking to add a touch of authentic Dutch tradition to your Easter celebration, or simply want to bake a truly special and delicious bread, you absolutely must try this Dutch Easter Bread recipe. It’s more than just bread; it’s a taste of history, a slice of springtime, and a way to create your own cherished Easter memories.

Ingredients: The Heart of Authentic Dutch Paasbrood

The magic of Dutch Easter Bread, or Paasbrood (and sometimes called Paasstol, though they are very similar), lies in its carefully chosen ingredients. Each component contributes to the rich flavor, soft texture, and festive character of this traditional loaf. Using high-quality ingredients, especially for the dried fruits and spices, will make a significant difference in the final taste and aroma. Here’s what you’ll need to gather to bake your own authentic Dutch Easter Bread:

• For the Dough:
  • 500g (approximately 4 cups) All-Purpose Flour or Bread Flour: Both all-purpose and bread flour will work well in this recipe. Bread flour, with its higher protein content, will result in a slightly chewier texture, while all-purpose will give a softer crumb. Many traditional recipes use all-purpose for a more tender loaf. For best results, weigh your flour for accuracy, or spoon it into your measuring cups and level it off.
  • 7g (2 ¼ teaspoons or 1 packet) Active Dry Yeast: Yeast is the leavening agent that gives the bread its rise and airy texture. Active dry yeast needs to be proofed before use. Ensure your yeast is fresh for optimal results.
  • 100g (½ cup) Granulated Sugar: Sugar not only adds sweetness but also feeds the yeast and contributes to the bread’s tender texture and browning.
  • 250ml (1 cup + 1 tablespoon) Lukewarm Milk: Lukewarm milk (around 105-115°F or 40-46°C) is used to activate the yeast and provides moisture to the dough. It should feel comfortably warm to the touch, like bathwater.
  • 100g (½ cup) Unsalted Butter, melted and cooled slightly: Melted butter adds richness, flavor, and tenderness to the dough. Cooling it slightly prevents it from killing the yeast.
  • 1 large Egg: An egg adds richness, structure, and color to the dough. Use a large egg at room temperature for best results.
  • 1 teaspoon Salt: Salt is crucial for flavor development in bread. It balances the sweetness, enhances the other flavors, and controls yeast activity.
  • Zest of 1 Lemon: Lemon zest adds a bright, citrusy note that is characteristic of Dutch Easter Bread and complements the spices and dried fruits beautifully. Use unwaxed lemon if possible and zest only the yellow part, avoiding the bitter white pith.
  • 1 teaspoon Ground Cinnamon: Cinnamon provides a warm, comforting spice flavor that is essential to the traditional taste of Paasbrood. Use good quality ground cinnamon for the best aroma.
  • ½ teaspoon Ground Nutmeg: Nutmeg adds a warm, slightly peppery spice note that complements the cinnamon and other flavors. Freshly grated nutmeg is even better if you have it.
  • ¼ teaspoon Ground Cloves (optional, but recommended): Ground cloves add a warm, pungent spice note that adds depth and complexity. Use sparingly as cloves can be quite strong.
• For the Filling:
  • 200g (1 cup) Mixed Dried Fruits (Raisins, Currants, Sultanas): A mix of dried fruits is traditional in Paasbrood, providing sweetness, chewiness, and bursts of flavor. Raisins, currants, and sultanas are classic choices, but you can also add dried cranberries, apricots, or cherries.
  • 100g (¾ cup) Almonds, blanched and slivered or chopped: Almonds add a delightful crunch and nutty flavor. Blanched and slivered or roughly chopped almonds are typically used. You can also use other nuts like hazelnuts or walnuts if preferred.
  • 50ml (¼ cup) Rum or Brandy (optional): Soaking the dried fruits in rum or brandy adds moisture, plumps them up, and infuses them with a subtle boozy flavor. This step is optional, but it enhances the flavor of the bread significantly. You can also use orange juice or hot water for a non-alcoholic option.
• For the Marzipan Center (Optional, but Traditional):
  • 150g (approximately 5 ounces) Marzipan or Almond Paste: A log of marzipan or almond paste hidden in the center of the bread is a traditional and delightful surprise. It adds a sweet, almond-y richness. You can buy ready-made marzipan or almond paste, or make your own.
• For the Glaze and Decoration:
  • 1 Egg, beaten (for egg wash): An egg wash brushed over the bread before baking gives it a beautiful golden-brown, glossy crust.
  • Apricot Jam or Glaze, warmed (optional): A glaze of warmed apricot jam brushed over the baked bread adds shine and a touch of fruity sweetness.
  • Powdered Sugar, for dusting (optional): A dusting of powdered sugar after glazing or cooling adds a classic and elegant finish.
  • Slivered Almonds, for decoration (optional): Extra slivered almonds sprinkled on top before baking or after glazing add visual appeal and enhance the almond flavor.

Instructions: Baking Authentic Dutch Paasbrood Step-by-Step

Baking Dutch Easter Bread, or Paasbrood, is a rewarding experience. While it requires some time due to the dough rising, the hands-on process is relatively straightforward. Follow these detailed instructions to create your own delicious and traditional loaf:

1. Proof the Yeast: In a small bowl, combine the lukewarm milk and granulated sugar. Sprinkle the active dry yeast over the top and let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to use.
2. Soak Dried Fruits (Optional): If using rum or brandy, place the mixed dried fruits in a small bowl and pour the rum or brandy over them. Let them soak for at least 30 minutes, or up to a few hours, stirring occasionally. This step plumps the fruits and adds flavor. If not using alcohol, you can skip this step or soak them in warm water or orange juice for about 30 minutes to soften them. Drain the fruits well before adding them to the dough.
3. Combine Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer, combine the proofed yeast mixture, melted and cooled butter, egg, lemon zest, ground cinnamon, ground nutmeg, ground cloves (if using), and salt. Whisk or mix on low speed until well combined.
4. Gradually Add Flour: Gradually add the flour to the wet ingredients, mixing on low speed with a dough hook (if using a stand mixer) or with a wooden spoon (if mixing by hand). Mix until a shaggy dough forms.
5. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until smooth and elastic. Alternatively, if using a stand mixer, knead with the dough hook on medium speed for 6-8 minutes. The dough should be soft, slightly sticky, but manageable. If it’s too sticky, add a tablespoon of flour at a time, kneading until it comes together.
6. First Rise (Bulk Fermentation): Place the kneaded dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a damp kitchen towel and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise allows the dough to develop flavor and texture.
7. Punch Down and Add Filling: Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Distribute the drained soaked dried fruits and slivered almonds evenly over the dough. Knead the dough gently for a few minutes to incorporate the dried fruits and nuts evenly throughout.
8. Shape the Dough: If using marzipan, shape it into a log about the length of your desired bread loaf. Divide the dough in half if making two loaves. Shape each portion of dough into an oval or oblong shape. If using marzipan, make an indentation down the center of each dough oval and place the marzipan log inside. Fold the dough over the marzipan, pinching the seams to seal it completely. If not using marzipan, simply shape the dough into an oval or round loaf.
9. Second Rise (Proofing): Place the shaped loaf (or loaves) on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a damp kitchen towel and let it rise in a warm place for 45-60 minutes, or until almost doubled in size. This second rise, called proofing, allows the dough to become light and airy before baking.
10. Preheat Oven and Egg Wash: Preheat your oven to 350°F (175°C). Brush the top of the proofed loaf (or loaves) evenly with the beaten egg wash. If desired, sprinkle with extra slivered almonds for decoration.
11. Bake the Bread: Bake in the preheated oven for 30-40 minutes, or until golden brown and the internal temperature reaches 200-210°F (93-99°C). A skewer inserted into the center should come out clean. If the top is browning too quickly, you can loosely tent it with aluminum foil during the last 10-15 minutes of baking.
12. Cool and Glaze (Optional): Remove the baked Paasbrood from the oven and let it cool on a wire rack for at least 30 minutes before slicing. If using a glaze, while the bread is still slightly warm, brush it evenly with warmed apricot jam or glaze. If desired, dust with powdered sugar after glazing or once cooled completely.
13. Serve and Enjoy: Slice the Dutch Easter Bread and serve it warm or at room temperature. It’s delicious on its own, with butter, or alongside coffee or tea.

Nutrition Facts: A Festive Treat to Savor

Dutch Easter Bread, while a delicious and traditional treat, is also a rich and calorie-dense bread due to its ingredients. Here’s an estimated nutritional breakdown per slice (assuming approximately 12-16 slices per loaf, and without marzipan):

• Servings: Approximately 12-16 slices per loaf
• Calories per Serving (1 slice, estimate): Approximately 250-350 calories (This is an estimate and can vary depending on slice size, ingredients, and inclusion of marzipan).

Approximate Nutritional Information (per serving – estimated, without marzipan):

• Calories: 250-350
• Protein: 5-7g
• Fat: 8-12g (primarily from butter and almonds)
• Saturated Fat: 4-6g
• Cholesterol: 30-40mg
• Sodium: 150-250mg (depending on salt added)
• Carbohydrates: 40-50g (primarily from flour and sugar)
• Fiber: 2-3g (from flour and dried fruits)
• Sugar: 15-20g (from sugar and dried fruits)
• Iron: Moderate source (from flour)
• Manganese: Moderate source (from flour and nuts)

Please Note: These are estimates and may vary significantly based on slice size, specific ingredients used, and whether marzipan is included. Marzipan will add significantly to the sugar and calorie content. Dutch Easter Bread is intended as a festive treat to be enjoyed in moderation during special occasions like Easter.

Preparation Time: Planning for Easter Baking Success

Baking Dutch Easter Bread requires some time, mostly for the dough to rise, but the active hands-on time is manageable. Here’s a breakdown of the preparation time:

• Prep Time (Ingredient Measuring, Yeast Proofing, Fruit Soaking, Dough Mixing & Kneading): 45-60 minutes
• First Rise (Bulk Fermentation): 1-1.5 hours
• Shaping & Adding Filling: 20-30 minutes
• Second Rise (Proofing): 45-60 minutes
• Bake Time: 30-40 minutes
• Cooling Time: 30-60 minutes

Total Time (Approximate): 3.5 – 5 hours (mostly inactive rising and baking time)
Active Time (Hands-on): Approximately 1.5 – 2 hours

While the total time seems long, much of it is inactive time while the dough is rising and baking. You can easily break up the process over a day or two, for example, making the dough and letting it rise the day before, and then shaping, proofing, and baking on Easter morning.

How to Serve: Enjoying the Flavors of Dutch Easter Bread

Dutch Easter Bread, or Paasbrood, is a versatile bread that can be enjoyed in various ways, making it perfect for Easter brunch, breakfast, or afternoon tea. Here are some serving suggestions to savor every bite:

• Sliced and Plain: Simply slice the Paasbrood and enjoy it as is. The flavor is rich and satisfying enough to be enjoyed on its own.
• With Butter: Spread a pat of good quality butter on each slice. The butter melts into the warm bread, adding extra richness and flavor.
• Alongside Coffee or Tea: Serve Paasbrood with a cup of coffee, tea, or hot chocolate for a comforting and satisfying breakfast or afternoon treat.
• As Part of Easter Brunch: Include slices of Paasbrood as part of your Easter brunch spread, alongside savory dishes like eggs, ham, quiche, or fruit salad.
• Toasted: Toast slices of Paasbrood lightly to enhance the flavors and create a slightly crispy texture. Toasted Paasbrood is especially delicious with butter or jam.
• With Jam or Preserves: Spread your favorite jam, marmalade, or fruit preserves on slices of Paasbrood. Apricot, orange, or raspberry jam pairs particularly well with the spiced bread.
• Cheese Pairing: Serve slices of Paasbrood with a mild cheese like Gouda or Edam for a Dutch-inspired pairing.
• Dessert with Custard or Cream: For a more decadent dessert, serve warm slices of Paasbrood with a dollop of vanilla custard, whipped cream, or crème fraîche.
• Gift Giving: Paasbrood makes a wonderful homemade gift for friends, family, or neighbors during Easter. Wrap a cooled loaf in parchment paper and tie with a ribbon for a thoughtful and festive present.
• Leftovers for Bread Pudding: If you have any leftover Paasbrood (though it’s unlikely!), use it to make a delicious bread pudding. The spiced and fruity flavors of Paasbrood lend themselves beautifully to bread pudding.

Additional Tips for Baking Perfect Dutch Easter Bread

To ensure your Dutch Easter Bread, Paasbrood, turns out perfectly every time, here are five additional tips to keep in mind:

• Use Fresh Yeast: Always use fresh, active yeast. Expired yeast may not rise properly, resulting in a dense and flat loaf. Check the expiration date on your yeast package and store it properly in a cool, dry place.
• Don’t Overheat the Milk: Ensure the milk is lukewarm, not hot, when proofing the yeast. Hot milk can kill the yeast and prevent the dough from rising. Lukewarm milk (around 105-115°F or 40-46°C) is ideal for activating yeast.
• Knead Dough Properly: Kneading is essential for developing gluten, which gives the bread its structure and chewiness. Knead the dough for the recommended time (8-10 minutes by hand, 6-8 minutes in a stand mixer) until it is smooth and elastic.
• Warm Place for Rising: Provide a warm, draft-free place for the dough to rise. A slightly warmed oven (turned off!), a warm kitchen counter away from drafts, or even placing the bowl in a microwave (turned off!) with a cup of hot water can create a suitable environment for rising.
• Cool Completely Before Slicing: Resist the urge to slice into the Paasbrood while it’s still hot from the oven. Allow it to cool on a wire rack for at least 30 minutes before slicing. This allows the crumb to set and prevents it from becoming gummy or tearing when sliced.

FAQ: Your Dutch Easter Bread Questions Answered

Got questions about baking Dutch Easter Bread, Paasbrood? Here are answers to some frequently asked questions to help you bake with confidence and create a truly authentic and delicious loaf:

Q1: Can I use instant yeast instead of active dry yeast?

A: Yes, you can substitute instant yeast (also called rapid-rise or bread machine yeast) for active dry yeast. Use the same amount (7g or 2 ¼ teaspoons). Instant yeast does not need to be proofed in milk first. You can add it directly to the dry ingredients or mix it with the lukewarm milk along with the other wet ingredients. The rising times may be slightly faster with instant yeast.

Q2: Can I make Dutch Easter Bread ahead of time?

A: Yes, you can make Paasbrood ahead of time. Baked loaves can be stored at room temperature in an airtight container for up to 3-4 days. For longer storage, you can freeze baked loaves, tightly wrapped in plastic wrap and then foil, for up to 2-3 months. Thaw at room temperature before serving. For the freshest taste, it’s best enjoyed within a day or two of baking.

Q3: Can I make this recipe without alcohol?

A: Yes, you can easily make this recipe without alcohol. Simply omit the rum or brandy for soaking the dried fruits. You can soak them in warm water or orange juice for about 30 minutes to soften them instead, or even use them without soaking if you prefer a drier texture.

Q4: My Paasbrood is browning too quickly, what should I do?

A: If your Paasbrood is browning too quickly on top before it is fully baked through, you can loosely tent it with aluminum foil during the last 10-15 minutes of baking. This will help to prevent the top from burning while allowing the inside to continue baking.

Q5: Can I add other spices or dried fruits?

A: Yes, feel free to customize the spices and dried fruits to your liking. You can add other spices like cardamom, ginger, or mace. For dried fruits, you can add dried cranberries, apricots, figs, or cherries. Just keep the total amount of dried fruits and nuts roughly the same to maintain the dough’s balance.

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