Dutch Treats: Suikerbrood
Dutch Sweet Bread

0 0
Dutch Treats: Suikerbrood

Share it on your social network:

Or you can just copy and share this url

Ingredients

500 gr Plain Flour
14 gr Yeast dried yeast
250 ml Milk I used full milk, but it works with half full as well
2 tbsp Crystal Sugar
100 gr Butter + more for the tray
4 tbsp Ginger Syrup
250 g Sugar Cubes the original recipe is with Candi Sugar or the Dutch kandij, so if you can find it use that
1 tbsp Cinnamon
1 pinch Salt

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Directions

A few months ago, when we realised that we gained a lot of weight I decided to make dessert only once a week. I would love to bake a tart per day but my figure starts looking like a matryoshka doll, so be it. Only one time baking dessert per week. It’s torture, but I have to! And that day is usually on Sunday, because we all gather around for dinner and it’s nicer to make a special thing. So this Sunday Daniel couldn’t make up his mind regarding what dessert he would like to have. After naming the whole Pinterest board that I have saved he still looked not impressed.

When, all of a sudden, he said “Maybe you should make suikerbrood!” And my face went like “What?! I don’t know Dutch food!” I live here for almost 10 months but I have a lot of culinary things that I don’t know. I saw suikerbrood, I think I even ate it, but I never made it before. Practically it’s bread with cinnamon and sugar lumps and apparently Dutch people are in love with it because it’s a nice breakfast and also not that hard to make.

Now I truly believe that’s one of the most interesting kinds of bread I have ever made and ate. Crunchy sugar in the middle, puffy dough, moist and creamy, just perfect for butter and tea. Yes it’s not healthy and yes it makes you fat. But remember, I bake desserts only one a week!

(Visited 72 times, 1 visits today)

Steps

1
Done

Melt the butter in a sauce pan, together with the milk, the 2 tbsp of crystal sugar and the ginger syrup. Let it cool off until you can put your finger in it but it's still a bit warm.

2
Done

In a large bowl or in the bowl of a stand mixer mix the flour with cinnamon, sugar and salt. Make a wheel in the center of the flour pile and pour the lukewarm butter and milk mixture. Knead until everything is mixed together. Don't be scared of the consistency of the dough. It's rough, not sticky and it feel hard to touch. But it will rise like crazy, believe me!

3
Done

Take it out of the bowl, knead it a few times until it becomes a bit more relaxed, cover it with a plastic foil and let it rest for 15 minutes, until you prepare the rest.

4
Done

If you are lucky to find the kandij, which is unrefined sugar beet, the time that you need for this bread is way shorter. If you can't find it and you are in my position I kindly invite you to let out your frustrations and gently smash these sugar cubes, covered in a cloth. Don't mind the huge hammer from the photo, we used all sizes until we found out that the normal one is the best.

5
Done

Take your dough and flatten it with your hands. Sprinkle some sugar crystals on top and fold in half. Knead. Flatten your dough again and sprinkle again. Knead. And so on until your have incorporated all the sugar. Now give it another knead for 3-4 minutes. At a certain point the sugar will come out on the surface and this is exactly what we want. Sugar everywhere!

6
Done

Now it's the time to butter your tray. And don't be afraid to butter, be generous this time. It has to be thick layer, because the bread needs moist and it also helps you when it comes to remove it from the tray.

7
Done

Let it rise in a warm place, covered with a towel. To make the perfect environment for my dough I preheat the oven at 200 C for 2 minutes and check how the temperature feels inside. If it's too hot I leave it a bit opened, until I feel a nice warmth inside the oven. This is really important for the dough to rise and if you are afraid to do it like this be sure that there is a source of warmth next to your bowl, like a radiator. You don't want any draft and cold next to your precious bread. It should be almost doubled in volume in one hour.

8
Done

When the dough is done make a shallow cut on top of it, for one side to another, so it has room to expand. As you can see mine, didn't fit in the tray anymore, which is not a bad thing in this recipe.

Adriana

I am Adriana and I love food, as you can probably see from what I cook. I like to bake and I like to experiment with new tastes, and my 2016 resolution is to try to cook healthy and special meals every day.

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
sticky_chicken7
previous
Sweet Sticky Chicken Drumsticks
pesto1
next
Fresh Green Pesto

Add Your Comment