Baking

Duivekater: Sweet Dutch Bread Served at Easter with Lemon and Spices

Learn to make Duivekater, a bread served at Easter brunch in the North-West part of the country. Duivekater is a flat loaf of bread that is slightly sweet. The addition of lemon zest, nutmeg, and cardamom gives the bread a rich flavor. Serve it plain or buttered and enjoy it with a cup of coffee or tea. When you buy this bread from local bakers, it will be ornately decorated with curls and intricate carvings.

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Ma’s Cake: My Mom’s Pound Cake

Learn how to make my mom’s pound cake. Her recipe is easy, quick, and straightforward, yet it creates deliciously dense, moist, and buttery pound cake! The addition of lemon zest and lemon juice gives the cake a brightness and a nice hint of citrus! You’ll also learn about the rule my mom has when making the batter that you better not break!

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Bruin Brood: Dutch Whole Wheat Bread

Learn to make “Bruin Brood,” a Dutch whole wheat bread! When I moved to the United States, I couldn’t find a wheat bread that I truly liked. So I learned how to make it myself. After many years, my recipe is pretty foolproof. Learning to make whole wheat bread was a challenge for me. At first, the taste of fresh homemade bread wasn’t what I’d remembered from my home in the Netherlands. I took some time to adjust though and after many years, I’d say this recipe has turned out very good! The taste reminds me of home and it makes my mouth water just writing about it.

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Oliebollen: Dutch New Year’s Eve Treat: Fried Dough

Learn how to make Oliebollen, Dutch Fried dough, typically eaten at New Year’s Eve. We make three different varieties, oliebollen without any filling,  ones filled with raisins, and ones filled with apple and cinnamon. These deep-fried dough balls have a thin crispy outer layer, and are fluffy and pillowy inside! Dress them with a generous dusting of powdered sugar, and you’re ready to go!! 

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