Dutch bread for Easter In the culinary traditions of different peoples Easter baking is of particular importance. This is not a simple bakery product, but a sacrifice offered to God, so it must be special. In the European cuisine, there are a lot of different Easter pastries: Russian cakes, Polish pasterns and poppy seeds, Italian pasteur, Greek chureks, Finnish paiasiasleip, English cross buns. But I want to pay special attention to the Dutch pasbrodu. This is a kind of sweet bread with currants or raisins and filling with almond paste. Previously, sacred bread could only be baked by nuns and monks, and only at certain church holidays. Now these strict requirements are not respected, and each landlady can bake pasbrod at any time. If you want to time it for Easter, then the Paasbrod stove is better for a day or two before the holiday. The Dutch themselves eat it for breakfast on Easter Sunday, cut into thick slices and smeared with home-made butter. The main difference between pasbroda and the usual cake is that the contents of nuts, candied fruits and dried fruits exceed the content of flour.
Ingredients:- Milk 250 ml
- Butter 50 g
- Yeast, dry 7 g
- Eggs chicken 1 pc.
- Sugar 1 tsp.
- Wheat Flour 500 g
- Sunflower refined sunflower oil 2 tbsp. l.
- Sugar powder 2 tbsp. l.
- Light raisins 80 g
- Cranberry dried 80g
- Cherry sugared 100 g
- Walnut 50 g
- Almond 50 g
- Sugar 150g
- Eggs chicken 2 pcs.
- Almond 150g
- Lemon 1 pc.
- Step 1 To make paasbroda, you need flour, eggs, milk, butter, yeast, sugar, lemon, walnuts, almonds and dried fruits: cranberries, cherries, raisins.
- Step 2 Melt the butter, and heat the milk a little. Then, in a large bowl, combine the milk and butter and mix well.
- Step 3 Add 1 tsp. sugar and dry yeast, and again mix everything to make the yeast dissolve as much as possible.
- Step 4 Then add 1 egg and sifted flour, which is introduced in parts.
- Step 5 Knead a homogeneous dough.
- Step 6 Clean the bowl with vegetable oil, put the dough, cover with a towel and leave in a warm place for 45 minutes.
- Step 7 During this time, the dough will increase 2 times.
- Step 8 In the meantime, prepare the filling and dried fruits. Let's start with dried fruits: pour raisins and cranberries with hot water and leave for 30 minutes.
- Step 9 Cut the cherries, almonds and walnuts finely.
- Step 10 For filling, the almonds are also finely chopped or chopped in a mortar (it is important to grind, but not turn into flour), add 150 g of sugar, 2 yolks and juice of half a lemon.
- Step 11 Stir the mixture well and put in the refrigerator until use.
- Step 12 When the dough is right, gently squeeze it and add the candied cherry, chopped almonds and walnuts, dried raisins and cranberries.
- Step 13 Carefully knead everything.
- Step 14 Cover the baking tray with parchment paper, grease with butter and lay a dough 2.5-3 cm thick in the shape of an oval. In the center put the prepared almond stuffing.
- Step 15 Carefully wrap the edges and then tighten securely.
- Step 16 Turn the cake suture down and again put in a warm place for 45 minutes to proof. Bake 1-2 table spoons of milk before baking.
- Step 17 Bake in a preheated to 180 ° C oven for 30-40 minutes until lightly crusted.
- Step 18 Finish the pasbrod to cool and sprinkle with powdered sugar.