Cozy Pasen: A Dutch Easter Brunch Adventure

Spending Easter in the Netherlands is a completely different vibe from what most Americans might expect. Back in the U.S., Easter often feels big and festive with church services, egg hunts in the yard, family gatherings with a ham or lamb centerpiece, and sometimes even new outfits for the day. In the Netherlands, Easter, or Pasen, leans quieter, cozier, and more home-centered. It’s a two-day affair, with Eerste Paasdag (Easter Sunday) and Tweede Paasdag (Easter Monday), which is a public holiday. The second day is delightfully relaxed: families might meet for a casual meal, go shopping, or enjoy a beach walk, which is perfect if you’re in Zandvoort.

The Dutch focus on breakfast and brunch, not a massive lunch. Walking into a Dutch Easter morning is like entering a breakfast wonderland. The table has a variety of fresh bread rolls (broodjes), cheeses like Gouda or Edam, cold cuts, butter, jams, and hagelslag, chocolate sprinkles that are perfectly acceptable on morning bread. Eggs appear everywhere: boiled and sometimes decorated, in salads, or even incorporated into a sweet centerpiece called Paasstol. This rich, almond-filled bread is a must-have for any Pasen celebration, and luckily, it’s easier to make at home than you might think. Below, I’m sharing my recipe so you can bring a little Dutch Easter magic to your own table.

Whether you’re baking a Paasstol, enjoying a leisurely brunch with family, or simply treating yourself to some chocolate eggs, I hope your Easter is filled with joy, good food, and cozy moments—celebrate it however feels right for you!

Americanized Dutch Paasstol (Easter Bread)

Serving Size- 1 Loaf

Ingredients:

For the dough:

• 4 cups all-purpose flour

• 2 ½ tsp instant yeast (1 packet)

• ¼ cup sugar

• ½ tsp salt

• 1 tsp ground cinnamon (optional, adds warmth)

• 1 cup warm whole milk

• 5 tbsp unsalted butter, softened

• 1 large egg

For the filling:

• 1 cup raisins

• ½ cup chopped dried apricots or candied orange peel (optional)

• 4 oz almond paste (available at most grocery stores or online)

For finishing:

• 1 egg, beaten (for brushing)

• Powdered sugar, for dusting

• Butter, for spreading

Instructions:

1. In a large bowl, combine flour, yeast, sugar, salt, and cinnamon. Add warm milk, softened butter, and the egg. Mix until a soft dough forms. Knead 6–8 minutes on a floured surface or in a stand mixer until smooth and elastic.

2. Cover the dough and let it rise in a warm place for 1 hour, or until doubled in size.

3. Roll almond paste into a log about 1 inch thick. Mix raisins and chopped apricots (if using) into the dough.

4. Roll the dough into an oval or rectangle. Place the almond paste log in the center. Fold the dough over the paste, pinching the edges to seal.

5. Place on a parchment-lined baking sheet. Cover and let rise for 30–40 minutes.

6. Preheat oven to 350°F (180°C). Brush the top with beaten egg. Bake for 35–40 minutes, until golden brown.

7. Cool slightly, then dust generously with powdered sugar. Slice and spread with butter.

Other Suggestions:

• Swap raisins for chocolate chips for a twist.

• Use maple-flavored almond paste for a subtly sweet, nutty flavor.

• Add a handful of chopped pecans or walnuts for crunch.