18th-century Dutch easter bread

Dutch easter bread

Happy Easter! I hope you are looking forward to spend time with your family and, of course, hunting for Easter eggs! To keep our energy up while searching for those chocolate treasures I made an easter bread. I found this recipe in a Dutch cookbook from 1746, de volmaakte Hollandsche keukenmeid.

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Easter is an important Christian feast that has its origin in the Jewish feast of Pesach. Christians celebrate on this day that Jesus rose from the dead after being crucified on Good Friday. Christians celebrate this weekend that Jesus, by sacrificing Himself, has redeemed all the guilt of their sin. In the 16th century, more and more people in Europe converted to Protestantism. In Germany, they came up with the idea to have Easter eggs hidden from the children by an Easter bunny. Both symbols stand for fertility. Of course, there are more customs around Easter. Think for example of bringing a palm stick around to older or needy people or the Easter fires that are lit in many parts of the world.

In the Netherlands modern paasbroden are filled with an almond paste. Almond paste was not yet added to Easter bread at that time but of course, you can easily add this yourself. All You need is 200g of almond paste and 1 egg yolk. Mix the egg yolk through the almond paste, form a ‘snake’ the length of your bread. Put the paste in the middle of the dough and turn dough back over the snake. Then continue with the recipe below.


18th-century Dutch easter bread

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  • Serves:2

Nutrition per portion

  • 500g (4 cups) flour
  • 250g (1 2/3 cups) raisins
  • 3 eggs
  • 7g (2 tbsp) dry yeast
  • 1/2 tsp salt
  • 30g (2 tbsp / 1 oz) melted butter
  • 100ml (7 tbsp) luke warm milk
  • 1/2 tsp nutmeg
  • 1 thl cinnamon
  • 50g (1/4 cup) sugar
  1. Dissolve the sugar and yeast in the milk.
  2. Mix the flour, sugar, raisins, cinnamon, nutmeg and salt in a large bowl.
  3. Add the egg, butter and milk mix it until vombined
  4. Knead the dough on a well floured surface for about 10 minutes.
  5. Cover the dough with a tea towel and let it rise for about 1 hour until your dough has almost doubled in size.
  6. Shape your dough and let it rise again for about 30 minutes.
  7. Preheat your oven to 180°C (350°F).
  8. Put the dough in the oven and bake for about 30 minutes until golden.
For a softer crust, brush melted butter over the crust after baking.  

Did you make something from this blog? I would love to see your creations! Leave a comment below and share your pictures on Instagram #nutmegandvinegar or tag @nutmegandvinegar me in your message.

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