Ingredients with Measurements:
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 2 teaspoons active dry yeast
- 1 teaspoon salt
- 2 tablespoons butter, softened
- 1/2 cup warm milk
- 2 large eggs
- 1/2 cup almond paste
- 2 tablespoons butter, melted
- 1/2 cup slivered almonds
- 2 tablespoons powdered sugar
Special Equipment Needed:
- Stand mixer
- Dough hook
- Rolling pin
- Baking sheet
- Pastry brush
Step-by-Step Instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, yeast, and salt. Add the softened butter and mix until the mixture resembles coarse crumbs.
2. With the mixer running on low speed, add the warm milk and eggs. Increase the speed to medium and mix until the dough comes together.
3. Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, or until the dough is smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour.
5. Preheat oven to 375°F.
6. Roll the dough out on a lightly floured surface to a 12-inch circle. Place on a greased baking sheet.
7. Spread the almond paste over the dough, leaving a 1-inch border. Sprinkle with the slivered almonds.
8. Bake for 20-25 minutes, or until golden brown.
9. Brush the top with melted butter and sprinkle with powdered sugar.
Time:
Preparation Time: 15 minutes
Cooking Time: 20-25 minutes
Temperature: 375°F
Serving Size: 8
Nutritional Information:
Calories: 300
Fat: 14g
Carbohydrates: 36g
Protein: 8g
Substitutions for Ingredients:
- For the all-purpose flour, you can use whole wheat flour or gluten-free flour.
- For the butter, you can use vegan butter or coconut oil.
- For the milk, you can use almond milk or oat milk.
- For the eggs, you can use flax eggs or chia eggs.
- For the almond paste, you can use marzipan or peanut butter.
Variations:
- For a sweeter version, you can add 1/4 cup of honey or maple syrup to the dough.
- For a nut-free version, you can omit the almond paste and use peanut butter or sunflower seed butter instead.
- For a vegan version, you can use vegan butter and flax eggs.
Tips and Tricks:
- Make sure the milk is warm, but not hot, so that it doesn’t kill the yeast.
- Knead the dough for 8-10 minutes to ensure that it is smooth and elastic.
- Let the dough rise in a warm place for 1 hour to ensure that it doubles in size.
Storage Instructions:
The Bossche Bol can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The Bossche Bol can be reheated in the oven at 350°F for 5-10 minutes.
Presentation Ideas:
The Bossche Bol can be served on a platter with fresh fruit and a dollop of whipped cream.
Garnishes:
The Bossche Bol can be garnished with fresh berries, a sprinkle of powdered sugar, or a drizzle of melted chocolate.
Pairings:
The Bossche Bol pairs well with coffee, tea, or a glass of cold milk.
Suggested Side Dishes:
The Bossche Bol can be served with a side salad or a bowl of soup.
Troubleshooting Advice:
If the dough is too wet, add a little more flour. If the dough is too dry, add a little more milk.
Food Safety Advice:
Make sure to wash your hands before and after handling the dough.
Food History:
The Bossche Bol is a traditional Dutch pastry that originated in the city of ‘s-Hertogenbosch in the Netherlands.
Flavor Profiles:
The Bossche Bol has a sweet and nutty flavor with a hint of almond.
Serving Suggestions:
The Bossche Bol can be served as a dessert or a snack.
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Region: Dutch