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Dutch Easter Bread
A traditional bread from the Netherlands, our take on the Dutch Easter Bread is perfect paired with a cup of tea!
- 500g plain flour
- 10g salt
- 14g dried yeast
- 200ml milk, tepid
- 100g caster sugar
- 100g butter, melted
- 1 egg yolk
- Zest of 1 orange
- 300g currants, soaked, and dried
- 200g raisins, soaked and dried
- 50g candied cherries, chopped
- 75g succade, chopped
- 200g almond paste
- Butter to finish
- Icing sugar to dust
Method (click to mark as completed)
- In a small bowl, combine the yeast and a splash of milk to make a paste.
- In a large bowl, mix together the flour, salt and sugar.
- To this mixture, add the yeast paste. Mix together milk, egg and melted butter and add the wet ingredients to the dry ingredient mixture. Mix all of the ingredients together with a wooden spoon.
- Once combined, knead the mixture together by hand for approximately 10 minutes until the dough is soft, slightly sticky and smooth in appearance.
- Mix in the currants, raisins, cherries, succade and grated orange peel.
- Set the dough in a bowl and cover with cling film, allowing the dough to proove in a warm area for approximately 1 hour.
- After rising, knead the dough by hand.
- Using an oval shaped baking dish, line the dish and place the dough on the tray.
- Mould the almond paste into a cylinder shape, 1cm shorter than the dough.
- Position the almond paste long on the dough and fold over the sides.
- Cover with cling film for a further 45 minutes.
- Gently brush the dough with a thin layer of milk and bake at 200°C for approximately 45 minutes.
- Once cooled, brush with butter and sprinkle with a light dusting of icing sugar.
Completed steps (click to remove last step)