Recipe: Dutch Paasbrood
A Dutch Easter meal is not complete without the presence of the Paasbrood. Growing up in the Netherlands, Wouter Lap, founder of More Café and Little More, grew up learning how to cook traditional native recipes in his mother’s kitchen, such as this special Easter bread, stuffed with a sweet almond filling.
MAKES 1 LOAF
2 tsp dried active yeast
2 tbsp sugar
2 large eggs
500g bread flour
FOR THE ALMOND FILLING
175g caster sugar
100g ground almonds
2 egg yolks
2 tsp lemon juice
Zest of one lemon
1 hard-boiled egg
1 Warm the milk slightly and pour into a large bowl.
2 Mix in the yeast and 2 tablespoons of sugar.
3 Add the eggs and butter and mix well until mixture is combined.
4 Stir in the flour and add the raisins, mixing well to achieve a soft dough.
5 Lightly flour a surface and knead the dough for about 5 minutes.
6 Grease a bowl, place the dough inside and allow to rise under a damp cloth for an hour.
7 Meanwhile, make the almond mixture. Place the ground almonds, caster sugar, egg yolks, lemon juice and zest into a food processor and pulse until a thick paste forms.
8 Roll the almond paste into a sausage shaped roll. Cover with clingfilm and refrigerate until firm.
9 On a floured surface place the risen dough and roll into a rectangular shape.
10 Place the almond paste roll lengthways down the centre of the dough.
11 Fold the dough over the almond paste lengthways, and then gently pinch to seal.
12 Cover the bread with clingfilm and allow to rise in a warm place for 30 minutes.
13 Preheat the oven to 180C and line a baking sheet with parchment paper, sprinkled with some flour.
14 Place the dough onto the baking sheet and gently press the hard-boiled egg into the center.
15 Bake for 1 hour until the bread is golden brown. Allow to cool and then serve.
INFO: The Paasbrood will be available for sale at all Little More outlets from 30 March to 6 April 2015