Paasbrood (Easter Bread)
Printed From: Foods of the World Forum
Category: Europe
Forum Name: The Low Countries
Forum Discription: Belgium and the Netherlands.
URL: http://foodsoftheworld.ActiveBoards.net/forum_posts.asp?TID=2001
Printed Date: 26 March 2026 at 21:49
Topic: Paasbrood (Easter Bread)
Posted By: pitrow
Subject: Paasbrood (Easter Bread)
Date Posted: 08 April 2012 at 22:44
|
Paasbrood met almandelpers (Easter bread with almond paste filling) A fitting recipe for today. Dutch Easter bread is filled with almond paste and laced with raisins. The original recipe from one of my mom's old dutch cookbooks, I think this one is circa 1960s.  My translation (with Mom's help) 3/4 kg flour 45 - 50 gr yeast about 2 cups milk 2 egg yolks 100 gr butter 50 gr powdered sugar 600gr golden and black raisins mixed almond paste from 100 grs almonds (see recipe below) 1 level desert spoon of salt. (about 3/4 tablespoon in US measurements) Prepare the bread as for the regular bread recipe (see p. 336) directs and add the raisins after the bread has risen for the first time. Prepare the almond paste a few days before, so the different flavors meld together. Make a roll from the almond paste, slightly shorter than the length of the loafpan. Knead the dough with the raisins well, and put half in the bottom of the loaf pan. Make a shallow groove in the middle of the dough and add the almond paste. Cover with the remaining half of the dough and bake the bread as you would for regular raisin bread. ------------- Mike http://lifeinpitrow.blogspot.com/" rel="nofollow - Life in PitRow - My often neglected, somewhat eccentric, occasionally outstanding blog |
Replies:
Posted By: pitrow
Date Posted: 08 April 2012 at 23:00
|
Almond paste recipe for above 125 gr almonds (I'm assuming raw almonds) 125 gr sugar 1 large egg a little lemon zest Cover the almonds with cold water in a pan and bring to a boil, remove from the heat once the water boils, peel them, grind them in an almond mill and mix with all remaining ingredients. Run this through the almond mill one more time, and cover the paste with a heavy, damp cloth and let rest in a cool dark place overnight, or up to several days. I'm assuming a food processor would work instead of an almond mill, because frankly, who has one of those!  |
Posted By: Margi Cintrano
Date Posted: 30 November 2012 at 16:16
|
Pitrow: Sounds very easy to prepare and shall do a test sample. Your recipe for Dutch Easter bread also can be quite tasty too. Shall definitely put on agenda for 2013 Easter holidays. Thanks for posting. Good to see u online again. Margi. ------------- Volamos a Mediterraneo, un paraiso que conquista su gente u su cocina. |