Yummm: Dutch Easter traditions and 'paasbrood' recipe

How many Dutch recipes do you know? And how often do you cook a traditional Dutch meal here in Australia? SBS Dutch wants to honor the traditional Dutch cuisine and eating habits, which we discuss with Nicole Holten from The Dutch Table. Theme: Easter.

Source: Nicole Holten / The Dutch Table

Paasstol

1/2 cup (75 grams) golden raisins 

1/2 cup (40 grams) mixed and chopped dried fruits, like cranberries, currants, cherries, dried apricots...

1/4 cup (60 ml) orange juice, warm  - some prefer rum or a flavored liqueur

2 1/2 cups (350 grams) all-purpose flour 

3/4 cup (175 ml) milk, warm 

2 teaspoons (7 grams) active dry yeast 

1/4 cup (55 grams) sugar 

1/2 teaspoon (4 grams) salt 

1 egg, beaten 

1/2 stick (50 grams) butter, melted 

1 teaspoon lemon or orange zest

For the filling:

1 small can of almond paste* (or make your own by blending 8 oz/225 grams of sliced almonds with the same amount of powdered sugar, a small egg, a teaspoon of lemon zest, and a teaspoon of almond flavoring)

For the finish:

2 tablespoons butter, melted (25 grams)

1 tablespoon apricot jam, mixed with 1 teaspoon hot water

1/2 cup (50 grams) slivered almonds 

Soak the raisins and the dried fruits in the warm orange juice for a good fifteen minutes, then drain. Spread them out in a colander or baking sheet so that they can air-dry while you continue with the recipe.  

In a large bowl, place the flour. Make a well in the center and pour the warm milk in, and sprinkle the yeast on top. Let it sit for five minutes. Stir the flour and the milk until it barely comes together. Add the sugar and the salt, stir again, and slowly add the egg, then the melted butter and the citrus zest. Continue to knead for ten minutes on medium speed, until the dough comes together. 

Let the dough rest at room temperature, covered, for thirty minutes. Give those dried fruits a quick squeeze to drain some superfluous liquid. Punch the air out of the dough, and pat it flat on the counter, spread the dried fruits over the top, and carefully knead the dough back together into a ball, either by hand or in your bread mixer, but be careful that you don't tear up the fruit! You'll probably have more dried fruit than you think will ever fit, but keep kneading and pushing them back in the dough (they tend to escape).  Knead the dough carefully until the fruits are well distributed. Grease a bowl, place the dough inside, cover, and rest for an hour at room temperature or until the dough has doubled in size. Don't skip this step as the stol will be very thick and heavy if you do. 

Gently deflate the dough and pat into an oval. Place the oval with the short end

toward you and make an indentation along the length of the dough, in the middle. Now roll the almond paste on the counter until it forms a roll almost as long as the dough. Lay the almond roll in the indentation and lift the left side of the dough over the paste. Make sure that the dough does not meet the bottom half all the way on the right: a significant shape of the stol is the bottom "pouting" lip of the bread. Gently press the edge of the top half into the dough at the bottom.

Source: Nicole Holten / The Dutch Table

Rest the dough on a lightly greased baking sheet or a silicone mat. Cover it, and let it proof for about 30 minutes or until ready to bake: the dough should barely spring back if you poke it with your finger. In the meantime, preheat your oven to 350F/175C. Bake the bread for 35 - 40 minutes on the middle rack. If the bread is browning too fast, cover it with a piece of aluminum foil. Use a digital thermometer to determine if the bread is done: the temperature should be 190F/88C and rising.

As soon as the bread comes out of the oven, brush it with the melted butter. Cool for about 15 minutes, then brush the bread with the apricot jam. Sprinkle the almond shavings on top. Wait until the bread is fully cooled down before slicing. Best served with a generous lick of butter!

Tip: If you have any paasstol left over the next day, toast a slice until nice and golden. Whip the almond paste out with the tip of your knife and spread it on the warm slice of bread. Yummm!!!!!!!!!

Vrolijk Pasen everyone!