Paasbrod - Easter bread

Category: Easter
Paasbrod - Easter bread

Ingredients

Dough
Dry yeast 7 g
Flour 500 g
Sugar 1 tsp
Salt pinch
Butter 50 g
Egg 1 PC.
Milk 280 ml
Filling
Raisins 300 g
Dried cranberries 100 g
Rum 4 tbsp. l.
Dried cherries 50 g
Almond 100 g
Marzipan filling
Almond flour 150 g
Sugar 150 g
Juice of half a lemon
Eggs (yolk) 2 pcs.

Cooking method

  • We put the products for the dough into the HP bucket and turn on the "Dough" mode. The dough is very dense, and the HP mixes it with difficulty. You can add some milk.

  • Cooking the filling. Soak the raisins and cranberries in rum for 1 hour, then dry the dried fruits on a paper towel and mix with a pinch of flour. Chop the almonds and cut the cherries into small pieces. Add almonds and cherries to raisins and cranberries. Mix everything well.

  • Mix almond flour with sugar and lemon juice, then add yolks and knead into a homogeneous mass.

  • Mix a mixture of raisins, cranberries, cherries and nuts into the finished dough. We are especially not carried away, because cherries, with special diligence, will begin to stain the dough red.

  • Roll out the dough into a rectangle. Put the marzipan filling in the middle (in length). Wrap the dough around the filling and pinch the edges. We spread it on a baking sheet with the seam down, turn the sides. Leave for proofing for 45 minutes - 1 hour.

  • We heat the oven to 180 aboutC. Grease the top of the bread with milk and bake for 30 minutes.

  • At the end, put the bread on the wire rack and grease the top with melted butter. Sprinkle generously with powdered sugar.

Note

I took the recipe from the magazine "Gastronom", and altered it quite a bit to suit your taste and HP.

Paasbrood - sweet bread baked for Easter in Holland. In fact, it is very similar to the Christmas gallery.

To say simply about the aroma of this bread is to say nothing. An amazingly aromatic bread in which the total weight of the filling (raisins, candied fruits, nuts) exceeds the weight of the flour. A delightful blend of sweet and drunken aromas of raisins, cranberries and cherries are wonderfully combined with sour marzipan filling.

Highly recommend...

MariV
Beautiful! And, probably, delicious!
poiuytrewq
Quote: MariV

Beautiful! And, probably, delicious!
Very tasty!
I-ri-sha
It probably tastes like stollen - Christmas baked goods. I collect similar recipes. Thank you!
poiuytrewq
Quote: I-ri-sha

It probably tastes like stollen - Christmas baked goods. I collect similar recipes. Thank you!
Yes, very similar, especially if you exclude the marzipan filling. That's why I noted this in the note.

To your health!
I-ri-sha
Oops ... didn't read it carefully ...

It is precisely thanks to the filling that I have a recipe))))
Rosette
Hello! Please tell me what size bread is obtained from approximately this amount of products?
I noticed your recipe for a long time, such an original filling. Now I'm thinking about how to bake it, I want to try it in portioned forms for small cakes. What do you think will work out?
poiuytrewq
Quote: Rosette

Please tell me what size bread is obtained from approximately this amount of products?
... Now I'm thinking about how to bake it, I want to try it in portioned forms for small cakes. What do you think will work out?
Rosette, the "bun" turns out to be weighty, but this is more likely due to the large number of candied fruits ... And so - the size, probably, of a loaf, a little more ... I did not measure on purpose ...

Bake small ones, of course. But with the forms, I just don't know ... how to be with the filling ... first shape, and then put into the shape? ..

In any case, bake - very tasty! And come back here with the results. I will wait.
Rosette
Quote: poiuytrewq

Rosette, the "bun" turns out to be weighty, but this is more likely due to the large number of candied fruits ... And so - the size, probably, of a loaf, a little more ... I did not measure on purpose ...

Bake small ones, of course. But with the forms, I just don't know ... how to be with the filling ... first shape, and then put into the shape? ..

In any case, bake - very tasty! And come back here with the results. I will wait.

I will bake, that's for sure, I'll try in small forms. After Easter I will report Thank you, I like to implement such unusual recipes
poiuytrewq
Rosette, to your health! I will wait...
Rosette
I'm sorry to bother you so much, but can you bake it in advance?
poiuytrewq
Can. It (paasbrod), by analogy with adits, is abundantly oiled and sprinkled with powdered sugar ... so it should be well stored (it should even be tastier). True, I didn’t have it ...
Just wrap it up well, after oil, powder, when it is completely cool.
Rosette
I report)) it turned out 10 Easter cakes, 2x are no longer in the photo) Instead of half almonds, I put ground apricot pits in the filling, wrapped the filling in each Easter cake like in a pie. Words cannot convey the taste - it is very unusual, I baked according to 2 more recipes - it cannot be compared with this. The dough, the number of dried fruits and almond paste inside are magically balanced)) Thank you from the bottom of my heart for the amazing recipe))
Rosette
Paasbrod - Easter bread
poiuytrewq
Rosette, I am very glad that everything worked out and, most importantly, I liked it. To your health!
Thank you for the progress report.
Gala
In search of some new Easter pastries, I found a recipe for this bread at the Grocery Store. I thought no one baked here. How! The recipe has been here since 2011. I baked it and decided, picking up this recipe, to draw the attention of those who have not yet seen it. Delicious bread!

Paasbrod - Easter bread

Paasbrod - Easter bread

poiuytrewq, thanks for the recipe and explanations!
I also had to add a little milk, and I took the proportions of raisins and candied fruits to my taste.
Crochet
Galinochka, !!!

Quote: Gala
decided to draw the attention of those who did not see

Or saw and forgot safely ...

Thank you for taking care of your neighbor, Galyusha !!!
Gala
Kroshik, Thank you!
I'm glad I reminded you of a great recipe!

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