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!
2 ⅔cups raisins soaked in water and patted dry (see tips)
Almond paste filling
2 ½cups almond flour
1 ½cups sugar
2teaspoons gingerbread spices
1egg whites size M
1eggsize s, beaten
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.
Slide the sweet bread into the oven and bake for 18 minutes until golden brown and cooked through.
1. - RaisinsSoak 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. - SubstitutesRaisins - 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 withEat 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.
5. - Nutritional valuesYou can divide the bread into 16 to 20 pieces. The nutritional value calculation is based on 16 large pieces.