Paasstol Dutch Easter Bread Recipes

PAASSTOL - DUTCH EASTER BREAD RECIPE

Steps:

• Make a paste of the yeast and some of the milk.
• Mix flour, salt and sugar.
• Mix milk, egg and molten butter (this mixture should be tepid).
• Make a well in the dry ingredients, pour in the wet ingredients and the yeast mixture and mix with a fork or wooden spoon.
• When the fluids are roughly incorporated, knead it well by hand for 10 minutes.
• After kneading the dough will be slightly sticky, soft and smooth.
• Mix in the grated orange peel, currants, raisins, candied cherries and succade.
• Put the dough in a bowl, cover with cling film and leave to rise on a warm spot for 1 hour.
• After rising, knead the dough well.
• Put the dough on a lined baking sheet and flatten it to an oval of 3 cm thick.
• Shape the almond paste in a log, 1 cm shorter than the dough oval.
• Put the almond paste log on the dough and fold the sides of the dough over. Close well!
• Cover with cling film and leave to rise for another 30 minutes.
• Brush the bread with milk and put it in a preheated oven at 200C.
• Bake the stollen for about 40 minutes, cover it with aluminium foil when the fruits on the top get too dark.
• The bread is cooked when it sounds hollow when tapped on the bottom.
• Leave it to cool on a rack.
• Brush with butter and sprinkle with powdered sugar.