Easter Bread

Posted by Ling & Sons Food Market on

Serves: 12 pieces
Prep Time: 30 min
Wait Time: 2 hours
Oven Time: 45 min


  • 100 gr Unsalted Butter
  • 100 ml Whole Milk
  • 100 ml Water
  • 3 tbsp White Caster Sugar
  • 7 gr Dried Yeast
  • 100 gr Raisins
  • 100 gr Soaked Apricots Pitted
  • 95 gr Raw Hazelnuts
  • 350 gr Wheat Flour
  • 1 tsp Salt
  • 80 gr Pine Nuts
  • 300 gr Almond Paste
  • 3 tbsp Almond Flakes
  • 10 gr Icing Sugar


  • Heat 3/4 of the butter, milk and water in a saucepan over low heat, do not boil. Turn of the heat and wait until the butter has melted. When the butter has melted and the mixture is lukewarm, add the sugar and yeast and let it stand for 15 minutes. The yeast is activated and starts to foam
  • In the meantime, put the raisins in a bowl and pour enough hot water to cover them. Let them soak for 15 minutes. Drain and pat dry with kitchen paper
  • Meanwhile cute the apricots into small pieces and coarsely chop the hazelnuts 
  • In a large bowl, combine the flour and salt. Make a well in the flour mixture and pour in the butter-milk mixture. Mix with a mixer with the dough hooks into a soft dough. Remove the dough from the bowl and knead smoothly by hand on a floured surface for 6 minutes. Press the dough into a large piece and sprinkle with the raisins, apricots, hazelnuts and pine nuts. Roll up the dough and knead in all the ingredients. Make a ball of the dough and cover with a clean tea towel and let rise for 1 hour in a warm, draft-free place
  • Meanwhile, kneed the almond past smoothly and shape into a roll of 25 cm by 4 cm. Push the dough into a round piece of 30 cm in diameter. Place the roll of almond past on the 1/3 of the round piece. First fold the short side of the dough over the paste and then the large part over it, so the paste is completely covered. Fold the open ends. Place it on a parchment-lined baking tray. Dust with a little flour, cover loosely with a clean tea towel and let rise again for 1 hour in a warm and draft-free place
  • Preheat the over to 200 C. Bake for about 10 minutes
  • Meanwhile, melt the rest of the butter.
  • Take the bread out of the over and set the temperature to 180 C.
  • Brush the top with the melted butter, sprinkle with the almond flakes and bake for another 25-30 minutes at 180 C. 
  • The bread is done when it sounds hollow when you tap it. Leave to cool on the baking tray for 10 minutes. Let it cool further on a wire rack

Serving tip: Dust with icing sugar just before serving

Source: https://www.ah.nl/allerhande/recept/R-R1193773/paasbrood-paasstol