Suikerbrood ( sugar bread) is a yeast-based bread. It is a Frisian luxury version of white bread, with large lumps of sugar mixed in with the dough. It contains a significant amount of sugar, traditionally added as nib sugar, though sometimes sugar cubes are used. While eaten throughout the Netherlands and Belgium, it is especially associated with Friesland. Suikerbrood is usually flavoured with cinnamon and sometimes with ginger. Traditionally, a suikerbrood is given as a present to the parents after a baby’s birth.
The sugar used for this recipe is called pearl sugar and can be hard to find. Crushed up sugar cubes are a good substitute: add half a cup of cubes to a towel, fold it and give it a couple of good whacks with a rolling pin. Hand-fold these lumps in the dough after the first rise.
Suikerbrood is too sweet to eat for breakfast, but goes well with a cup of coffee as an afternoon treat.
- 7 g active dry yeast
- 200 ml milk
- 325 g flour
- 20 g sugar
- 5 g salt
- 50 g butter
- 200 g pearl sugar
- 1 tablespoon cinnamon
- 1 tablespoon minced crystallised (candied) ginger, optional
- Dissolve the yeast in the warm milk . Sift the flour with the sugar and the salt, and use the milk and yeast to start a soft dough. Knead in the butter, and the ginger if used. Cover and rest the dough for twenty minutes in a warm spot.
- Quickly knead in the sugar and the cinnamon, and let it rest another five minutes. Punch the dough down, shape it to a loaf (or make several mini loaves). Generously butter a loaf pan, put the bread in it seam down and cover to rise, until double its size.
- Preheat the oven to 170°C. (325°F ; Gas Mark 3) . Bake the bread golden in approximately 30 minutes.
- Remove from the oven and rest for five minutes before removing the bread. Let it cool on a rack.