About: Dutch Paasbrod

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About: Dutch Paasbrod Sponge Permalink

An Entity of Type : owl:Thing, within Data Space : 134.155.108.49:8890 associated with source dataset(s)

Make the almond paste: Place the almonds, remaining Sugar, egg yolks and lemon juice in the bowl of a food processor fitted with a metal blade and process into a firm paste. Place the almond paste on a 20-inch-long piece of plastic wrap. Roll the paste up lengthwise in the plastic wrap, twist the ends to seal, and shape the paste into a log about 1 inch thick and 12 inches long and refrigerate.

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rdfs:label	Dutch Paasbrod
rdfs:comment	Make the almond paste: Place the almonds, remaining Sugar, egg yolks and lemon juice in the bowl of a food processor fitted with a metal blade and process into a firm paste. Place the almond paste on a 20-inch-long piece of plastic wrap. Roll the paste up lengthwise in the plastic wrap, twist the ends to seal, and shape the paste into a log about 1 inch thick and 12 inches long and refrigerate.
dcterms:subject	Vegetarian Recipes Almond Recipes Lemon peel Recipes Golden raisin Recipes Cardamom Recipes Raisin Recipes Candied lemon peel Recipes
abstract	Make the almond paste: Place the almonds, remaining Sugar, egg yolks and lemon juice in the bowl of a food processor fitted with a metal blade and process into a firm paste. Place the almond paste on a 20-inch-long piece of plastic wrap. Roll the paste up lengthwise in the plastic wrap, twist the ends to seal, and shape the paste into a log about 1 inch thick and 12 inches long and refrigerate. * Shape the loaf: Preheat oven to 400 degrees F. Punch down the dough and transfer it to a lightly floured surface. Place the Raisins, lemon peel and zest in the center of the dough and knead until they are incorporated and the dough is smooth. Roll the dough into a 6 x 13-inch rectangle. Unwrap the almond paste and place it lengthwise in the center of the dough. Fold the dough over the paste and pinch to seal. Place the loaf, seal-side down, on a lightly oiled baking sheet. Cover the loaf and allow it to rise until it doubles in volume - about 30 minutes. * Bake the bread: Glaze the loaf with the remaining milk and bake for 10 minutes in the center of the oven. Reduce temperature to 325 degrees F and bake until loaf is golden brown and sounds hollow when tapped - 40 to 45 minutes. Transfer to a wire rack to cool. Serve at room temperature.

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