The Paasstol, or Paasbrood, is a sweet bread with raisins and often an almond paste filling, typical of Easter in the Netherlands.
Depending on the region or religious context in which it is consumed, Dutch Easter bread has different meanings, shapes, or compositions.
A characteristic of Dutch Easter bread is that, in addition to yeast and flour, butter, it contains eggs, sugar, and raisins, often also candied peel and spices like nutmeg and cinnamon.
Unlike other Easter cakes such as the Italian Colomba or the British Simnel cake, the Paasstol is not a very rich and fluffy leavened dough, but it has a more compact texture.
The Dutch Easter bread, the so-called “stol,” is the same type of bread eaten at Christmas, namely the Kerststol.
Both are typical baked sweets of the Netherlands, traditionally associated with Easter for the Paasstol, which accompanies meals or is enjoyed as a snack, and with Christmas for the Kerststol.
I made a simple version, without almond paste filling (in the video my gluten-free version with almond flour and rice flour) and with sourdough.
- Difficulty: Medium
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: European
- Seasonality: Easter
Ingredients
- 4 cups all-purpose flour (for gluten-free version: 2 cups almond flour + 2 cups rice flour)
- 0.8 cups sourdough starter
- 0.4 cups milk
- 5 tbsps sugar
- 0.35 cups butter
- 2 eggs
- 1 tsp salt
- 7 oz raisins
- 1.75 oz almonds (optional)
- to taste cinnamon
- to taste powdered sugar
Steps
Prepare the dough:
In a large bowl, mix the sourdough starter with warm milk and a teaspoon of sugar to activate it. Let it rest for 10-15 minutes.
Add the flour, the remaining sugar, the eggs, softened butter, salt, and cinnamon. Start mixing with a fork or a wooden spoon and then transfer the dough to a floured surface to knead it by hand.
Knead for about 10-15 minutes until the dough becomes smooth and elastic.
Once the dough is ready, add the raisins and chopped almonds. Gently work the dough to distribute the nuts evenly.
Form a ball with the dough and place it in a lightly oiled bowl. Cover with a clean cloth and let it rise for 2-3 hours, or until the dough has doubled in volume.
Once the dough has risen, take it and roll it out on a lightly floured surface until you get a rectangle about 3/4 inch thick.
Roll the dough to form a long loaf (similar to a bread loaf). Seal the ends well.
Place the dough on a baking tray lined with parchment paper.
Cover the dough with a cloth and let it rise for another hour, until it is well puffed.
Preheat the oven to 350°F.
Before baking, brush the surface of the Paasstol with a little milk or melted butter to get a nice golden crust.
Bake for 25-30 minutes or until the Paasstol is golden and sounds hollow when tapped on the bottom.
Once baked, remove the Paasstol from the oven and let it cool on a rack.
Before serving, you can dust it with powdered sugar for a finishing touch.
FAQ (Questions and Answers)
What are the main differences between Paasstol and Kerststol?
Paasstol: Prepared to celebrate Easter.
It is eaten mainly during Easter holidays, usually in the days leading up to Easter, and is a sweet bread that accompanies meals or is enjoyed as a snack.
Traditionally includes raisins, almonds, and sometimes enriched with an almond paste filling in the center. The recipe may also include cinnamon.
It also has a slightly richer flavor due to the presence of butter and spices.
Kerststol: Prepared for Christmas. It is a sweet bread traditionally prepared during the Christmas period.
It is also a leavened bread rich in dried fruits and spices.
It has a similar content of dried fruits (mainly raisins and almonds), but contains an almond paste inside, which is a distinguishing element compared to Paasstol.
Both breads are leavened, but Kerststol tends to be richer and fluffier, with a longer and more tapered shape, while Paasstol has a more rounded or oval shape.
Both breads are often brushed with butter and dusted with powdered sugar before being served.
Common Ingredients: both are prepared with dried fruits (especially raisins and almonds), spices like cinnamon, sugar, and yeast.
Almond paste: both Paasstol and Kerststol may contain almond paste or a marzipan filling, although Kerststol contains it more frequently.
Both are sweet leavened bread, but Paasstol tends to be a bit lighter and less rich compared to Kerststol, which has a denser texture.
