Recipe: Paasbrood (Sweet Easter bun)

A delicious almond paste is at the centre of this sweet Easter bun and is a traditional sweet treat from the Netherlands

Serves 10-12

1/2 cup (125ml) warm milk
2 tsp (1 sachet/7g) dried yeast
3/4 cup (155g) caster sugar
13/4 cups (265g) plain flour
1/2 tsp ground cardamom
1 tsp finely grated lemon rind
1 egg, lightly whisked
20g butter, melted
2/3 cup (80g) almond meal
2 egg yolks
4 tsp lemon juice
1 cup (170g) raisins
1/4 cup (50g) mixed peel
1 cup (150g) icing sugar mixture
2-3 drops pink liquid food colouring

1. Combine milk, yeast and 1 tbs sugar in a bowl. Set aside for 5 minutes or until frothy.
2. Combine flour, cardamom and lemon rind in a bowl. Add milk mixture, egg and butter. Stir to combine. Turn on to a floured surface and knead for 10 minutes or until smooth and elastic. Place in a bowl and cover with plastic wrap. Set aside in a warm place for 1 hour or until doubled in size.
3. Meanwhile, combine almond meal, remaining sugar, egg yolks and half the lemon juice in a bowl. Turn on to a clean surface and knead until smooth. Divide into 2 portions. Roll into 15cm-long logs. Wrap in plastic wrap and place in fridge.
4. Preheat oven to 200°C. Add raisins and peel to dough. Knead until smooth. Divide dough into 2 portions and roll into 15 x 20cm rectangles. Place an almond log on each dough portion and roll up to enclose. Gently twist together to form a single log. Place on a lined oven tray. Bake for 10 minutes. Reduce oven to 180°C. Bake for 20 minutes or until golden brown and loaf sounds hollow when tapped. Cool.
5. Combine icing sugar, remaining lemon juice and pink colouring to form a smooth paste. Place in a plastic bag. Snip a hole in a corner and drizzle over bun. Allow to set.

 

Recipes & food preparation: Sarah Hobbs. Photography: Scott Hawkins. Styling: Michelle Noerianto.