Having lived in the beautiful region of Noord-Brabant, it was only a matter of time before I embarked on the journey of baking the famed Brabantse Broeder. This cherished sweet bread is a staple in local bakeries across the area, with the most renowned version often found at Bakkerij Besselink in Udenhout. However, if you don’t reside near this charming Dutch town, fear not! Crafting this delicious bread in your own kitchen is a wonderfully rewarding experience, bringing a taste of authentic Dutch heritage straight to your home.

If you have a passion for baking traditional Dutch recipes, you’ll surely enjoy exploring other regional favorites. Don’t miss out on trying Brabantse Worstenbroodjes (Dutch sausage rolls), the vibrant Oranjekoek (Orange cookies), or the comforting classic Traditional Dutch Apple Pie.

This delightful recipe is lovingly adapted from the Dutch food blog Duizenden1dag.

You might be wondering about the origins of such a delightful recipe. To uncover its roots, we must travel back to the Middle Ages, a time when trade guilds played a pivotal role in society, meticulously guarding the quality and traditions of various crafts. Among these, the Bakers’ Guild held significant power and prestige.

To become a respected member of the Bakers’ Guild and to uphold its rigorous standards, aspiring bakers had to undergo a demanding master’s test. This examination typically involved baking a flat, round loaf of bread in a pan. The bread had to demonstrate excellent rising, possess a perfectly golden crust, and, crucially, avoid any signs of burning. This foundational loaf, a testament to a baker’s skill, was simply called a “broeder” (meaning “brother” in Dutch).

Over centuries, this humble “broeder” evolved. Bakers in Brabant began enriching the basic bread with local ingredients and their unique flair, incorporating sweet fillings like raisins and spiced almond paste. This transformation gave birth to the rich, sweet Brabantse Broeder we know and love today.

Is this the exact original recipe from centuries ago? Not entirely. True traditional recipes often remain closely guarded secrets within families and bakeries, passed down through generations. However, this modern adaptation captures the essence and authentic flavors of this historical Dutch sweet bread, bringing you a very close approximation of that time-honored taste.

For the Enriched Sweet Bread Dough

• All-Purpose Flour: Standard plain flour works perfectly for this recipe, providing the necessary structure for a soft, pliable dough.
• Unsalted Butter: The secret to truly creamy and tender bread. Ensure your butter is at room temperature for easy incorporation into the dough. Using unsalted allows you to control the overall salt content.
• Granulated Sugar: Not only does sugar provide delightful sweetness to the bread, but it also plays a crucial role in activating and feeding the yeast, ensuring a good rise.
• Yeast: This recipe calls for ½ oz (14 grams or 3 teaspoons) of instant yeast, which can be added directly to your dry ingredients. If you prefer using fresh yeast, you’ll need 1 oz (28 grams); for dry yeast, also use ½ oz (14 grams). Remember that both fresh and dry yeast must first be dissolved in lukewarm milk (about 100°F / 37°C) for 5-10 minutes until frothy before adding to your dough.
• Eggs: You’ll need two medium-sized eggs. One egg is incorporated into the dough for richness and structure, while the other is beaten to create an egg wash, giving your broeder that beautiful golden-brown, glossy finish.
• Raisins: These provide bursts of fruity sweetness. To prevent them from burning during baking and to keep them tender and juicy, it’s essential to soak them overnight in water, or at least for 15 minutes in hot water, then pat them thoroughly dry before mixing into the dough.
• Vanilla Extract: A touch of vanilla adds a wonderful depth of flavor, enhancing the sweetness and complexity of the bread.
• Salt: Essential for balancing the sweetness and enhancing the overall flavor of the bread. Add the salt a few minutes into the kneading process, not at the very beginning. Direct contact between concentrated salt and yeast can inhibit yeast activity, affecting the dough’s rise.
• Milk: Both semi-skimmed or whole milk work well. It’s crucial to warm the milk to a lukewarm temperature (around 100°F / 37°C) before adding it. This optimal temperature helps to activate the yeast immediately, promoting a strong and consistent rise.

For the Irresistible Spicy Almond Paste (Dutch Amandelspijs)

• Almond Flour: While many traditional recipes use whole almonds that are finely ground, using pre-made almond flour simplifies the process without sacrificing flavor. It creates a smooth and rich paste.
• Granulated Sugar: To provide the characteristic sweetness to the almond paste, balancing the nuttiness of the almonds.
• Gingerbread Spices (Speculaaskruiden): This is the secret ingredient that gives the amandelspijs its distinctive warm, aromatic, and slightly festive flavor. It’s a blend typically containing cinnamon, nutmeg, cloves, ginger, cardamom, and white pepper.
• Egg White: Acts as a binding agent, bringing the dry almond flour, sugar, and spices together to form a cohesive, pliable paste.

1. Prepare the Raisins: Start by moistening your raisins. The best method is to soak them in water overnight. If you’re short on time, bring a small pan of water to a boil, then immediately remove it from the heat. Add the raisins and let them soak for about 15 minutes. Drain them thoroughly and pat them completely dry with a clean kitchen towel or paper towels. This step ensures they remain tender and don’t scorch during baking.
2. Combine Dough Ingredients: In a large mixing bowl (or the bowl of a stand mixer with a dough hook), combine the flour, softened butter, sugar, instant yeast, one egg, and vanilla extract. Gradually pour in the lukewarm milk. Begin to knead these ingredients together. Start on a low speed for about 2 minutes until a shaggy, cohesive dough starts to form.
3. Add Salt and Knead Thoroughly: Now, evenly sprinkle the salt over the dough. Increase the mixer speed to medium and continue kneading for another 13 minutes. This extended kneading is crucial for developing the gluten, resulting in an elastic, soft, and smooth dough. It should pull away from the sides of the bowl.
4. First Rise (Bulk Fermentation): Lightly grease a clean bowl with a touch of oil. Transfer the kneaded dough into the bowl, turning it over once to coat it lightly with oil. Cover the bowl tightly with plastic wrap to prevent the dough from drying out. Place the bowl in a warm, draft-free spot and let the dough rise for approximately 1 hour, or until it has visibly doubled in size.
5. Prepare the Spiced Almond Paste: While the dough is rising, prepare the fragrant almond paste. In a separate bowl, combine the almond flour, sugar, gingerbread spices, and egg white. Mix and knead these ingredients by hand or with a spoon until they form a thick, cohesive paste. It should be firm enough to spread.
6. Assemble and Second Rise: Once the dough has risen, gently punch it down to release the air. Knead the patted-dry raisins through the dough until they are evenly distributed. Divide the dough into two equal halves. On a lightly floured surface, roll out each half into a circular shape, about 1 inch (2 cm) thick. Carefully place one of these dough circles onto a baking sheet lined with parchment paper. Spread the prepared almond paste generously over this dough circle, leaving a 1-inch (2 cm) border free around all the edges. Place the second dough circle directly on top of the almond paste. Press the edges of both dough circles together firmly to seal the filling inside. Cover the shaped broeder loosely with plastic wrap and let it rise again in a warm place for another 45 minutes.
7. Bake to Golden Perfection: Towards the end of the second rise, preheat your oven to 430°F (220°C). Once the oven is ready and the broeder has completed its second rise, gently remove the plastic wrap. Lightly brush the entire top surface of the bread with the beaten egg wash. This will give it a beautiful golden sheen. Carefully slide the baking sheet into the preheated oven and bake for about 17-18 minutes, or until the Brabantse Broeder is beautifully golden brown and cooked through.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

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Brabantse Broeder (A Dutch Sweet Bread)

Andréa