This recipe has been translated and adapted from the original Dutch in Het Nederlands Bakboek and published on the Dutch Food site with the kind permission of the publisher.
Cook Time: 30 minutes
Total Time: 30 minutes
Yield: Makes 1 bread
- 3⅔ cup (500 g) white bread flour (see Tips)
- 2 scant tsp instant yeast
- ½ cup (100 g) granulated sugar
- ¾ tsp salt
- ½ lemon (preferably organic), zest only
- ¼ tsp freshly grated nutmeg
- ½ tsp ground cardamom
- ⅞ cup (7 fl oz/200 ml) milk, lukewarm
- ⅓ cup(75 g) butter, melted
- 1 egg, beaten
- Some beaten egg, for brushing
- TO SERVE:
- Best quality butter
- YOU WILL NEED:
- A stand mixer
- A spatula
- A floured surface or a silicone baking mat
- A rolling pin
- A sharp chef's knife
- A baking sheet
Using your fist, punch the dough down (see Tips) and knead it smooth again. Place the dough on a floured surface or silicone mat. Roll it out into an oval with a length of about 10-inches (25 cm). Using a sharp knife, make a 4-inch (10 cm) cut all the way through the dough at the top and bottom of the oval. Place the dough on the baking sheet.
Take each of the four ends of the dough and gently roll between both hands to make them slightly longer. Roll the ends outward to form four curls - spiral curls usually give the tightest result. You may also curl them inwards if you're not set on the traditional tibial shape.
Cover the bread loosely with greased plastic wrap and let it stand in a warm, draft-free place until it has risen to almost twice its size.
Meanwhile, preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet.
Brush the risen dough with beaten egg, and using a very sharp knife, cut five parentheses shaped arcs - () - on both sides of the dough. Aim for a depth of about a quarter-inch (0.5 cm).
Bake for 30-35 minutes. To check if it is cooked, tap on the top and bottom of the bread with your knuckles. The bread should sound hollow. Allow the bread to cool on a wire rack.
Serve duivekater bread in thin slices, spread with best quality butter.