Paasstol is a traditional Dutch Easter Bread… (when served at Christmas it's called Kerststol). The recipe is shared by Tim Pierson. His great grandparents emigrated to America from war torn Holland in the 1940’s, as bakers. They settled in Salt Lake City, Utah and opened Sugarhouse Bakery. One of their loved recipes, brought with them from Holland, was Paasstol. Paasstol is a flavorful raised bread stuffed with raisins, apricots, or cranberries and filled with almond paste log in the center, then generously dusted with powdered sugar.
Watch Paasstol being made on Studio 5
2 cups dried raisins, cranberries, or apricots (or combination)
6 ounces almond paste (NOT marzipan, see recipe below)
1 cup lukewarm water
2 tablespoons dry active yeast
4 tablespoons butter, softened
2 tablespoons sugar
1 teaspoon salt
3 tablespoons instant dry milk *
2 ½ cups flour, plus more for kneading
1 teaspoon cinnamon
Butter for brushing over baked bread
Powder sugar for dusting
Zest, or finely grate the lemon/orange; set zest aside.
Squeeze juice from orange/lemon; measure and pour 2-3 tablespoons juice over dried fruit; soak 30-60 minutes.
If needed, follow recipe below and make almond paste. Shape almond paste into a log; wrap and set aside.
Combine warm water and yeast; allow yeast to form a head.
Beat together butter, sugar, salt, instant dry milk* and egg. Stir in flour and cinnamon.
Turn dough out on floured surface, create a hollow in center of the dough; place soaked raisins and zest in the hollow (note - do not pour in any excess liquid that may remain from the soaked raisins). Knead in raisins and zest into the dough until evenly distributed (add additional flour to the surface of the counter as needed, to prevent dough from sticking).
Place dough in clean bowl, cover, place in warm location to raise until double in size (about 1-hour).
Preheat oven to 350 degrees.
Remove dough from bowl, shape into an elongated loaf and place on parchment paper lined baking sheet. Using a rod or narrow rolling pin, flatten dough in the middle creating a groove down the center. Place almond paste log in center of the groove; fold dough over the almond paste.
Allow loaf to partially raise, about 30 minutes. Bake 35-40 minutes or until loaf sounds hollow when tapped. Brush top with butter and cool on a wire rack.
When cooled, sprinkle loaf with powdered sugar.
* May leave out the dry milk and replace the 1-cup lukewarm water in recipe with 1-cup lukewarm milk.
⅔ cup blanched slivered almonds
⅓ cup sugar
½ teaspoon almond extract, optional
Place almonds and sugar in food processor and blend until fine. Add egg and optional almond extract, jog processor until ingredients form a ball. Shape in a log and refrigerate until ready to use.
NOTE: The Almond Paste, as written, is perfect for use in the recipe above. For easier preparation, double the batch, use half now, refrigerate the other half for later. Wrap paste in plastic wrap then store in ziploc freezer bag. Store in refrigerator for up to 3 months.
Alma and Gladys Dalebout
Food traditions are more than recipes. They connect us to loved ones. Through food we create memories that teach love, struggles, hope, dreams, and heritage. Through our foods we bind families together and strengthen generations.