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Amy's Global Kitchen Recipes's avatarAmy's Global Kitchen Recipes

Americanized Dutch Paasstol (Easter Bread)

Enjoyed during the Easter season, it’s a festive favorite that pairs beautifully with a cup of coffee or tea. Whether shared at a holiday brunch or savored slowly at home, Paasstol captures the warmth and tradition of springtime in the Netherlands.
Print Recipe
Cook Time 35 minutes
Servings: 1 Loaf
Course: Breakfast, Dessert
Cuisine: Dutch
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups All-purpose flour
  • 2 ½ tsp Instant yeast 1 packet
  • ¼ cup Sugar
  • ½ tsp Salt
  • 1 tsp ground cinnamon optional, adds warmth
  • 1 cup Warm whole milk
  • 5 tbsp Unsalted butter softened
  • 1 Large egg
  • 1 cup Raisins
  • ½ cup Chopped dried apricots or candied orange peel optional
  • 4 oz Almond paste available at most grocery stores or online
  • 1 Egg beaten (for brushing)
  • Powdered sugar for dusting
  • Butter for spreading

Equipment

  • Oven 350℉ or 180℃

Method
 

  1. In a large bowl, combine flour, yeast, sugar, salt, and cinnamon. Add warm milk, softened butter, and the egg. Mix until a soft dough forms. Knead 6–8 minutes on a floured surface or in a stand mixer until smooth and elastic.
  2. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.
  3. Roll almond paste into a log about 1 inch thick. Mix raisins and chopped apricots (if using) into the dough.
  4. Roll the dough into an oval or rectangle. Place the almond paste log in the center. Fold the dough over the paste, pinching the edges to seal.
  5. Place on a parchment-lined baking sheet. Cover and let rise for 30–40 minutes.
  6. Preheat oven to 350°F (180°C). Brush the top with beaten egg. Bake for 35–40 minutes, until golden brown.
  7. Cool slightly, then dust generously with powdered sugar. Slice and spread with butter.

Notes

Other Suggestions:
  • Swap raisins for chocolate chips for a twist.
  • Use maple-flavored almond paste for a subtly sweet, nutty flavor.
  • Add a handful of chopped pecans or walnuts for crunch.