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Brabants worstenbrood
Brabants worstenbrood: North Brabant bread roll baked around spiced pork filling
Worstenbrood is a Brabant institution, bought from bakeries in Eindhoven, Tilburg and Den Bosch for birthday mornings, Sunday breakfast and above all for carnival in February: a soft, slightly sweet bread dough wrapped around a log of minced pork seasoned with nutmeg, pepper and clove, baked golden. This is a pork dish. A common mistake is wrapping the dough too thick, which leaves a doughy roll and an undercooked middle. Chef's tip: roll the dough thin and bake until the filling reaches 71 °C; eat it warm from the oven.
- Total time
- 70 min
- Difficulty
- medium
- Serves
- 10
Ingredients
For the dough
- 14 oz plain flour
- 1 tbsp sugar
- 1 tsp salt
- ¾ cup warm milk
- 1 ¾ oz soft butter
- 1 egg
For the filling
- 1 ⅛ lb pork mince
- 1 ⅜ oz breadcrumbs
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp ground nutmeg
- 1 pinch ground cloves
- 1 eggbeaten
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Method
0/5 doneStep 1: Mix 14 oz plain flour, ¼ oz fast-action dried yeast, 1 tbsp sugar and 1 tsp salt. Add ¾ cup warm milk, 1 ¾ oz soft butter and 1 egg and knead 8 minutes. Rise 1 hour.
8 minStep 2: Mix 1 ⅛ lb pork mince, 1 ⅜ oz breadcrumbs, 1 egg, 1 tsp salt, ½ tsp black pepper, ½ tsp ground nutmeg and 1 pinch ground cloves and shape into 10 logs of 12 cm.
Step 3: Divide the dough into 10 and roll each thin into a 14 × 12 cm rectangle. Common mistake: thick dough; doughy and undercooked.
Step 4: Wrap each log, sealing the seam underneath. Place on lined trays and rise 20 minutes.
20 minStep 5: Heat the oven to 400°F (fan 350°F). Brush with 1 egg and bake for 25–30 minutes, until golden and the filling reaches 160°F.
30 min
Nutrition per serving
- Calories
- 340 kcal
- Protein
- 14 g
- Carbs
- 30 g
- Fat
- 18 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does brabants worstenbrood take?
- About 70 minutes in total: 40 minutes to prepare and 30 minutes to cook.
- How many people does it serve?
- 10 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of plain flour?
- Self-raising flour, same amount (then leave out the baking powder).
- What can I use instead of fast-action dried yeast?
- Fresh yeast, three times the weight.
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