Brabantse Broeder (A Dutch Sweet Bread)
A typical Dutch recipe: Brabantse Broeder. A sweet bread filled with raisins and spiced almond paste (called amandelspijs in Dutch). Delicious to eat hot or cold for lunch, breakfast, or brunch. This is one of the best-preserved gems from the south of the country!
Equipment
- oven
- baking plate
- Hand Mixer
- plastic foil
- Glass
Ingredients
Bread dough
- 5 cups flour
- ½ stick butter room temperature
- ⅓ cup sugar
- 4 ½ teaspoon instant yeast
- 1 cup milk lukewarm
- 1 teaspoon vanilla extract
- 1 egg size M
- 2 teaspoons salt
- 2 ⅔ cups raisins soaked in water and patted dry (see tips)
Almond paste filling
- 2 ½ cups almond flour
- 1 ½ cups sugar
- 2 teaspoons gingerbread spices
- 1 egg whites size M
Egg wash
- 1 egg size s, beaten
Ingredients you need per step are listed below the step in Italic
Instructions
Bread dough
- In a large bowl, mix the flour with the butter, sugar, yeast, vanilla extract, and egg.5 cups flour, ½ stick butter, ⅓ cup sugar, 4 ½ teaspoon instant yeast, 1 teaspoon vanilla extract, 1 egg , 1 cup milk
- Mix everything for 2 minutes.
- Spread the salt over the dough while mixing.2 teaspoons salt
- Mix on medium speed for an additional 12 minutes until the dough is elastic and soft.
- Grease a bowl with oil. Place the dough in it, turn it over once and cover the bowl with plastic wrap.
- Let the dough rise in a warm place for 60 minutes.
Making almond paste
- Mix the almond flour with the sugar, the egg white, and the gingerbread spices. Knead until it becomes a ball.2 ½ cups almond flour, 1 ½ cups sugar, 2 teaspoons gingerbread spices, 1 egg whites
Shape Brabantse Broeder
- Line a baking tray with baking paper.
- Remove the dough from the bowl and mix in the raisins.2 ⅔ cups raisins
- Cut the dough in half and roll out each piece of dough into a 1 inch (2cm) thick circle.
- Place one of the two circles in the center of the baking sheet.
- Spread the almond paste over the circle of dough on the baking tray, nice and thick. Make sure you leave the edges (1 inch / 2 centimeters) free.
- Fold the second dough over the almond paste and press the seams closed.
- Cover with plastic wrap and let rise for 45 minutes.
- Preheat the oven to 430 °F / 220°C.
- Remove the plastic wrap from the dough and brush with the beaten egg.1 egg
- Slide the sweet bread into the oven and bake for 18 minutes until golden brown and cooked through.
NOTES
1. - Raisins
Soak the raisins in water overnight. Are you short on time? Bring water to a boil in a saucepan and turn off the heat. Soak the raisins in the hot water for 15 minutes. Let them drain and pat dry.
2. - Substitutes
Raisins - Raisins can also be replaced with currants.
Almond flour - Use almond shavings or peeled almonds instead of almond flour and grind it yourself in the food processor. 3. - Serve with Eat this bread, warm or cold, old-fashioned with a delicious smear of butter and some sugar or syrup.
But of course, you can also serve it as part of a brunch. In this overview with easy brunch recipes, you will find many recipes with which you can combine the Brabantse Broeder well to serve a great brunch. 4. - Storage
Almond flour - Use almond shavings or peeled almonds instead of almond flour and grind it yourself in the food processor. 3. - Serve with Eat this bread, warm or cold, old-fashioned with a delicious smear of butter and some sugar or syrup.
But of course, you can also serve it as part of a brunch. In this overview with easy brunch recipes, you will find many recipes with which you can combine the Brabantse Broeder well to serve a great brunch. 4. - Storage
- Room Temperature - Store the bread in an airtight container or wrapped in plastic wrap for up to 3 days.
- Freezing - You can freeze this bread just fine. Pack it airtight and it will keep well in the freezer for up to a month. TIP. Cut it into wedges before freezing so you can thaw the bread in the right amount.
- Making fresh - When the bread has been sitting for a bit longer, or if it has been frozen, you can make it fresher again by heating it at 320 °F / 160°C for 5 minutes.
Nutrition
Calories: 457kcal | Carbohydrates: 78g | Protein: 11g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 343mg | Fiber: 5g | Sugar: 24g | Vitamin A: 143IU | Vitamin C: 1mg | Iron: 3mg
Have you tried this recipe?Show @byAndreaJanssen or tag #byAndreajanssen
