Living in the picturesque southern province of Noord-Brabant has its perks, especially when it comes to regional delicacies. It was only a matter of time before I embarked on the journey of baking the famed Brabantse Broeder – a sweet bread deeply woven into the local culture and a staple in bakeries across the area. While the most renowned version might be found at Bakkerij Besselink in Udenhout, the beauty of baking means you don’t have to live locally to savor this authentic taste. This recipe empowers you to create your own perfectly soft, subtly spiced, and wonderfully rich Brabantse Broeder right in your own kitchen.

There’s something incredibly satisfying about recreating traditional recipes at home, especially those that carry a piece of cultural history. The aroma of freshly baked bread filling your home is a reward in itself, and with Brabantse Broeder, you get to experience the true essence of Dutch comfort baking. This bread isn’t just a treat; it’s an experience, bringing warmth and a touch of Dutch tradition to your family table, whether it’s for a special occasion or simply a delightful weekend breakfast.

If you have a passion for authentic Dutch baking and wish to explore more regional flavors, you’ll find kindred spirits in these other beloved recipes:

• Brabantse Worstenbroodjes (Dutch Sausage Rolls) – another savory favorite from the Brabant region, perfect for lunch or a snack.
• Oranjekoek (Orange Cookies) – a vibrant and flavorful cookie with a distinct Frisian touch, known for its bright orange peel and delicate texture.
• Traditional Dutch Apple Pie – a timeless classic enjoyed across the country, celebrated for its crumbly top and rich apple filling.

This recipe has been thoughtfully adapted from the wonderful Dutch food blog Duizenden1dag, ensuring an authentic taste for your homemade broeder.

One might wonder about the intriguing origins of this regional delicacy. To uncover its roots, we must journey back to the Middle Ages, a time when professional guilds governed various trades, including the esteemed Bakers’ Guild. These guilds were crucial for maintaining quality and standards, ensuring that only skilled artisans practiced their craft. To become a recognized member of such a guild, an aspiring baker had to successfully pass a rigorous master’s test.

The master’s test for aspiring bakers involved a specific challenge: baking a perfectly risen, flat, round loaf of bread in a pan, ensuring it was neither undercooked nor burnt. This essential loaf, signifying a baker’s mastery of their craft and their readiness to join the ranks, was simply called a “broeder.” The word “broeder” itself translates to “brother,” reflecting the camaraderie, shared skill, and mutual support within the guild. Over centuries, this foundational “broeder” evolved from a simple, unadorned bread into the more elaborate, sweet version we cherish today, with the addition of rich almond paste and plump raisins, embodying the evolving tastes and increasing availability of luxurious ingredients. The addition of spices, in particular, points to a period when global trade made exotic ingredients more accessible to European kitchens.

While the exact, original Brabantse Broeder recipe remains the closely guarded secret of local bakers – a testament to their heritage and skill, meticulously passed down through generations – the recipe we present here comes remarkably close to capturing that authentic taste and texture. It’s a tribute to a tradition that has been nurtured for hundreds of years, allowing you to experience a piece of Dutch history with every delicious bite. It’s a culinary legacy that reminds us of the importance of craftsmanship and the simple joy of sharing a well-made treat.

The transition from a basic bread for a master’s test to a sweet, raisin and almond-filled delicacy highlights the ingenuity and adaptability of Dutch bakers. As trade routes expanded and ingredients like sugar, spices, and almonds became more accessible and affordable, bakers began to experiment, transforming simple staples into celebratory and comforting treats. The Brabantse Broeder, with its rich filling and inviting aroma, is a perfect example of this culinary evolution, reflecting the region’s prosperity and its enduring love for comforting, flavorful baked goods that tell a story with every crumb.

Essential Ingredients for the Enriching Bread Dough

• Flour: For this recipe, good quality plain (all-purpose) flour works wonderfully. It forms the essential structure of our bread, providing the necessary gluten development for that characteristic soft, airy, and chewy interior. Using unbleached flour can sometimes offer a slightly better flavor profile.
• Butter: A hallmark of an authentic Brabantse Broeder is the generous use of butter. Incorporating unsalted butter at room temperature is crucial for creating that wonderfully creamy, rich, and tender crumb that distinguishes this sweet bread. Butter not only enhances the flavor but also contributes significantly to the bread’s beautiful golden-brown crust and delightful aroma.
• Sugar: Beyond just sweetening the bread, granulated sugar plays a vital role in activating the yeast and tenderizing the dough. It acts as food for the yeast, helping it to rise effectively and contribute to the overall softness. Additionally, sugar aids in the Maillard reaction during baking, which creates the desirable browning of the crust.
• Yeast: This recipe calls for ½ oz. (14 grams or 3 teaspoons) of instant yeast. Instant yeast is convenient as it can be mixed directly with the dry ingredients without prior proofing. If you prefer using fresh yeast, you’ll need 1 oz. (28 grams); for active dry yeast, stick to ½ oz. (14 grams). Remember, both fresh and active dry yeast require proofing – dissolving them in lukewarm milk (around 100°F / 37°C) for about 5-10 minutes until a foamy layer appears – before adding to the rest of the ingredients. This confirms the yeast is active and ready to work its magic.
• Milk: Whether you choose semi-skimmed or whole milk, ensure it’s warmed to a lukewarm temperature (approximately 100°F / 37°C). This warmth is absolutely essential for activating the yeast quickly and efficiently, promoting a good rise and a tender dough. Milk also adds crucial richness and moisture to the bread, contributing to its soft texture and a slightly richer flavor compared to water.
• Eggs: Eggs add richness, flavor, and structure to the dough. One medium-sized egg is incorporated directly into the dough for tenderness and moisture. A second, smaller egg is beaten and reserved for use as an egg wash. This egg wash is applied just before baking and gives the bread a beautiful, glossy, golden-brown finish, enhancing its visual appeal.
• Vanilla Extract: Just a touch of pure vanilla extract elevates the overall flavor profile of the sweet bread. It adds a subtle warmth, aromatic depth, and a hint of sweetness that complements the other ingredients beautifully, making the bread more complex and inviting.
• Salt: Salt is a crucial flavor enhancer, balancing the sweetness of the sugar and almond paste, and preventing the bread from tasting flat. It also plays an important role in controlling yeast activity (slowing it down slightly for better flavor development) and strengthening the gluten structure of the dough. Always add salt a few minutes into the kneading process, after the yeast has already begun to incorporate. Direct contact between concentrated salt and yeast can inhibit or even kill the yeast, severely hindering your dough’s ability to rise.
• Raisins: These plump, sweet dried grapes are a quintessential and beloved filling for Brabantse Broeder. To prevent them from burning during baking and to ensure they remain wonderfully succulent and soft in the finished bread, it’s vital to soak them overnight in water. If you’re short on time, a quick soak in hot water will do the trick. Always pat them thoroughly dry before adding to the dough to avoid introducing excess moisture, which can affect the dough’s consistency.

Crafting the Spicy Almond Paste (Amandelspijs)

The amandelspijs is what truly makes Brabantse Broeder unique and gives it its signature taste and texture. This rich, flavorful almond paste is surprisingly easy to make from scratch, and its homemade quality will truly elevate your bread.

• Almond Flour: While many traditional recipes might call for grinding whole blanched almonds or almond shavings, using ready-made almond flour significantly simplifies the process without compromising flavor or authenticity. It provides a fine, consistent texture to the paste, ensuring a smooth filling.
• Sugar: Granulated sugar sweetens the paste, balancing the rich nuttiness of the almonds and creating a delightful contrast with the bread. It also contributes to the paste’s soft, pliable texture.
• Egg Whites: Egg whites act as a crucial binding agent for the almond paste, bringing all the dry ingredients together into a pliable, cohesive mixture. They also contribute to the paste’s moist texture and ensure it stays soft and creamy during baking.
• Gingerbread Spices (Koekkruiden): This “secret weapon” adds that distinctive warm, comforting, and slightly exotic flavor to the amandelspijs. A typical Dutch gingerbread spice blend (known as koekkruiden) usually includes a harmonious mix of cinnamon, cloves, nutmeg, ginger, and sometimes cardamom, white pepper, or allspice. These spices elevate the almond paste from merely sweet to wonderfully aromatic, complex, and deeply flavorful, making it the perfect complement to the rich bread dough.

1. Prepare the Raisins: Begin by preparing your raisins for baking. For best results, soak them overnight in cold water. This rehydrates them thoroughly, ensuring they remain plump and juicy during baking. If you’re pressed for time, a quick method involves bringing a small pan of water to a boil, removing it from the heat, and letting the raisins soak in the hot water for about 15 minutes. Regardless of the method, it’s crucial to thoroughly drain them and then pat them completely dry with paper towels afterwards. Excess moisture can negatively affect the consistency of your dough.
2. Combine Dough Ingredients (Initial Mix): In a large mixing bowl (or the bowl of a stand mixer fitted with a dough hook), combine the all-purpose flour, softened unsalted butter, granulated sugar, instant yeast, one large egg, and pure vanilla extract. Gradually pour in the lukewarm milk. Mix these ingredients on low speed for approximately 2 minutes until they just come together to form a cohesive, shaggy dough.
3. Incorporate Salt and Knead Thoroughly: Now, evenly sprinkle the fine sea salt over the dough. Increase the mixer speed to medium and continue kneading for an additional 13 minutes. If kneading by hand, this process will take about 15-20 minutes. Continue until the dough becomes beautifully elastic, smooth, and soft to the touch. A good test is the “windowpane test”: take a small piece of dough and gently stretch it; it should be thin enough that you can see light through it without tearing.
4. First Rise (Bulk Fermentation): Lightly grease a clean, large bowl with a little neutral oil. Transfer the kneaded dough into the bowl, turning it over once to ensure all sides are lightly coated with oil. This prevents a dry skin from forming. Cover the bowl tightly with plastic wrap to create a warm, humid environment. Let the dough rise in a warm, draft-free place for about 1 hour, or until it has visibly doubled significantly in size. A warm oven (turned off, with just the light on) or a sunny spot in your kitchen works well.
5. Prepare the Spiced Almond Paste (Amandelspijs): While the bread dough is undergoing its first rise, prepare the fragrant amandelspijs. In a separate medium-sized bowl, combine the almond flour, granulated sugar, Dutch gingerbread spice mix (Koekkruiden), and the egg white. Mix these ingredients thoroughly, then knead them by hand until a smooth, cohesive, and pliable ball of almond paste is formed. It should be firm enough to handle but still soft.
6. Incorporate Raisins and Shape the Bread: Once the dough has completed its first rise, gently punch it down to release the trapped air. Turn the dough out onto a clean work surface. Add the prepared and thoroughly dried raisins to the dough and knead them in until they are evenly distributed throughout the dough. Divide the dough into two equal halves. On a lightly floured surface, roll out each half into a circular shape, approximately 1 inch (2 cm) thick.
7. Assemble the Broeder: Place one of the two rolled-out dough circles onto a baking sheet that has been lined with parchment paper. Evenly spread the spiced almond paste generously over this dough circle, ensuring you leave a clear 1-inch (2 cm) border around all the outer edges. This border is crucial for sealing the bread and preventing the filling from oozing out during baking. Carefully place the second dough circle directly over the almond paste layer. Gently press the edges of the two dough circles together firmly to form a secure seal, completely encasing the delicious filling.
8. Second Rise (Proofing) and Preheat Oven: Cover the assembled broeder with plastic wrap once more and let it rise in a warm, draft-free place for another 45 minutes. This second rise contributes to the bread’s final airy texture. Towards the end of this rising time, preheat your oven to 430°F (220°C).
9. Egg Wash and Bake: Once the broeder has completed its second rise, gently remove the plastic wrap. Beat the remaining small egg lightly and use a pastry brush to generously and evenly brush the entire top surface of the bread. This egg wash will give it a beautiful, glossy, deep golden-brown finish once baked. Carefully transfer the Brabantse Broeder to the preheated oven. Bake for approximately 17-18 minutes, or until the top is a deep golden brown and the bread sounds hollow when lightly tapped on the bottom. Keep a close eye on it to prevent over-browning.

Did you try your hand at this delightful traditional Dutch recipe? We would absolutely love to see your culinary creation! Tag #byandreajanssen on Instagram – I regularly share the most beautiful photos from our baking community, and yours could be next! If you enjoyed this recipe and found it helpful, please consider leaving a rating on the recipe card below. Your valuable feedback not only brightens my day but also helps fellow home cooks discover and confidently enjoy this authentic traditional treat.

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Brabantse Broeder (Traditional Dutch Sweet Bread)

Andréa