Dutch Paasbrood
Celebrate Easter with Dutch Paasbrood, a traditional Dutch holiday bread that's as indulgent as it is beautiful. This sweet, fruit-studded loaf is enriched with golden raisins, currants, and candied orange peel, offering bursts of flavor in every bite. The star of the show is its rich marzipan filling, nestled in the center for a delightful surprise. With a touch of cinnamon and a dusting of powdered sugar, this bread combines warm, comforting spices with a festive flair. Perfect for brunch or as a dessert, this soft and slightly sweet bread pairs wonderfully with butter or a cup of coffee. Made with simple ingredients and baked to golden perfection, Dutch Paasbrood is a showstopper centerpiece for your Easter table and a delicious connection to Dutch culinary traditions.
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Recipe Information
Ingredients
- 500 grams All-purpose flour
- 75 grams Granulated sugar
- 7 grams Active dry yeast
- 250 milliliters Milk
- 75 grams Unsalted butter
- 1 large Egg
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 100 grams Dried raisins
- 100 grams Dried currants
- 50 grams Candied orange peel
- 200 grams Marzipan
- 50 grams Powdered sugar
- 2 tablespoons Milk (for glaze)
Instructions
In a small saucepan, heat the milk until lukewarm (about 110°F/43°C). Remove from heat and stir in the active dry yeast and 1 teaspoon of sugar. Let it sit for 5–10 minutes until frothy.
In a large mixing bowl, combine the flour, remaining sugar, salt, and cinnamon. Mix well.
Add the yeast mixture, egg, and softened butter to the dry ingredients. Mix until a rough dough forms.
Turn the dough onto a floured surface and knead for about 8–10 minutes until smooth and elastic.
Incorporate the raisins, currants, and candied orange peel by kneading them into the dough. Ensure the fruits are evenly distributed throughout.
Place the dough ball in a greased bowl, cover with a clean towel, and let it rise in a warm place for approximately 1 hour, or until doubled in size.
Punch down the dough and roll it out onto a floured surface into a rectangle about 12x8 inches.
Shape the marzipan into a log slightly shorter than the length of the dough. Place the marzipan in the center of the dough rectangle.
Fold the dough over the marzipan, sealing the edges tightly to enclose the filling.
Place the shaped dough onto a baking sheet lined with parchment paper. Cover and let it rise for another 30 minutes.
Preheat the oven to 350°F (175°C).
Brush the top of the loaf with milk for a glossy finish.
Bake for 30–35 minutes, or until golden brown and the bread sounds hollow when tapped on the bottom.
Allow the bread to cool completely on a wire rack before dusting the top with powdered sugar.
Slice and serve Dutch Paasbrood with butter or on its own. Enjoy!
Nutrition Facts
Calories |
4235 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.0 g | 133% | |
| Saturated Fat | 45.9 g | 230% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 2643 mg | 115% | |
| Total Carbohydrate | 762.9 g | 277% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 334.7 g | ||
| Protein | 85.7 g | 171% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 748 mg | 58% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 3084 mg | 66% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
