{"id":6047,"date":"2014-04-27T13:33:11","date_gmt":"2014-04-27T19:33:11","guid":{"rendered":"http:\/\/www.hottie-biscotti.com\/blog\/?p=6047"},"modified":"2014-04-27T13:40:38","modified_gmt":"2014-04-27T19:40:38","slug":"daring-bakers-paasbrood-dutch-easter-bread","status":"publish","type":"post","link":"https:\/\/www.hottie-biscotti.com\/blog\/2014\/04\/27\/daring-bakers-paasbrood-dutch-easter-bread\/","title":{"rendered":"Daring Bakers: Paasbrood, Dutch Easter Bread"},"content":{"rendered":"

The challenge for the Daring Bakers this month was Easter Bread, which was perfect. \u00a0Easter was on the 20th this month, so of course you’d make your Easter bread and serve it at your Easter meal and then post about it a week later. \u00a0Unless of course you’re like me and procrastinate most of the challenges until just a few days before the posting date! \u00a0So while I did make an Easter bread for Good Friday<\/a>, this bread is just for The Daring Bakers and was made well after Easter.<\/p>\n

\"Paasbrood:<\/a><\/p>\n

The April Daring Baker\u2019s Challenge was hosted by Wolf of\u00a0Wolf\u2019s Den\u00a0<\/a>. She challenged us to Spring into our kitchens and make Easter breads reflecting cultures around the world.<\/p>\n

I chose to make a Dutch Easter bread called Paasbrood. \u00a0I noticed many similarities in Easter breads as I searched for one to make. \u00a0Many had dried fruits, like raisins, and many were braided either in long loaves or circles. \u00a0This Dutch bread has raisins, and candied fruit peel (which I did not use) and is twisted into a long loaf. \u00a0Oh, and it’s stuffed with almond paste! \u00a0I couldn’t imagine anything better.<\/p>\n

\"Paasbrood:<\/a><\/p>\n

I found a recipe that looked reliable here<\/a>, and I changed just a few things. \u00a0I used pre-made almond paste instead of making my own. \u00a0I also used a mixture of all-purpose flour and almond meal in the bread dough. \u00a0I could not find candied fruit peel, and to be honest I didn’t try all that hard. \u00a0I also added in some cinnamon with the cardamom. \u00a0As a result this bread was very similar to the Hot Cross Buns<\/a> I made last week, with the exception of the almond filling. The dough was pretty easy to deal with and had good texture and flavor after baking. The almond paste, which I was totally excited about, wound up being a little much for me. \u00a0Maybe I should have used less of it. \u00a0I divided a 7 ounce tube in half, rolled the halves into long ropes and put them inside each piece of dough.<\/p>\n

\"Paasbrood<\/a> \"Paasbrood<\/a> \"Paasbrood<\/a> \"Paasbrood<\/a> \"Paasbrood<\/a> \"Paasbrood<\/a> \"Paasbrood:<\/a><\/p>\n

When I ate a piece of the bread just after glazing I found myself breaking up the paste a little and kind of spreading it out onto the bread instead of taking a bite of mostly almond paste. \u00a0And while the flavor of the bread was terrific, I wasn’t all that impressed with the almond paste filling. \u00a0Maybe it just needed to be less concentrated. \u00a0Or maybe I should have made my own so that the texture would’ve been different. \u00a0But overall the bread was nice and toasting a slice and spreading a little butter on it is a really nice way to enjoy it.<\/p>\n

\"Paasbrood:<\/a> \"Paasbrood:<\/a><\/p>\n

Paasbrood (Dutch Easter Bread)<\/h3>\n

Adapted from Taste.com<\/a><\/p>\n

Makes 1 loaf<\/p>\n

Ingredients<\/em><\/p>\n