Dutch Christmas Bread

The last weeks of the year are always a time to cook or bake traditional and tasty food. Some dishes are only eaten during Christmas time. Christmas stollen is such a typical wintery bread and quite popular in the Netherlands. Apart from that there a few other kinds of bread which are just as tasty, but perhaps less known. Time for a change!

Duivekater is typical white and sweet bread which originally comes from the region north from Amsterdam. The bread is flat, around 50 centimetres long and it has scrolls on both ends. Duivekater contains flour, yeast, milk, eggs, sugar and rasped lemon peel. The bread is soft and it has a soft brown crust. The taste is really fine and subtle and you eat a slice of duivekater preferably with butter. Duivekater is eaten at Christmas and Easter, as well as on St. Nicholas day. The recipe for the bread is quite old, even the famous Dutch painter Jan Steen painted a duivekater in one of his seventeenth century paintings.

Dikke koek
Another typical Dutch bread is dikke koek, literally thick cake (see the picture). The bread is made with flour, eggs and milk and filled with raisins, currants and succade. After mixing all the ingredients you get a heavy and thick paste. The bread needs a long time in the oven (around 1,5 hours) in a low temperature (150 C) so that the cake can slowly get done. When the crust is brown and crispy, the cake is ready! You can eat dikke koek warm or cold and traditionally the cake is eaten with butter and brown sugar on it. The cake is quite heavy, therefore its name.


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