Sugarbread (Dutch suikerbrood)

Name: Sugarbread (Dutch suikerbrood)
Total time: 18000 s
Yield: 12 servings
Cuisine: American
Ingredients: 450 g wheat flour; 190 mL milk; 35 g white caster sugar; 45 g butter; 9 g dry yeast; 9 g salt; 60 mL ginger syrup1 egg; 220 g pearl sugar; 35 g molten butter; 1 teaspoon cinnamon; 25 cm cakepan

skaterbloom @cook_113824822

Sweet treat eaten mostly in the north of the netherlands. Very sweet and soft bread, with a light cinnamon taste.

skaterbloom @cook_113824822

Sweet treat eaten mostly in the north of the netherlands. Very sweet and soft bread, with a light cinnamon taste.

Saved

Ingredients

5 hours mostly waiting till it rises

12 servings

Bread
450 gwheat flour
190 mLmilk
35 gwhite caster sugar
45 gbutter
9 gdry yeast
9 gsalt
60 mLginger syrup1 egg
Filling
220 gpearl sugar
35 gmolten butter
1 teaspooncinnamon
Also needed
25 cmcakepan

Saved

Steps

5 hours mostly waiting till it rises

1

Put everything for the dough and knead for 15 minutes with a mixer (20 with hands)
2

Cover a bowl with a little bit of oil, put the dough ball in te bowl. And let it rise till dubbled in size (1-2 hours maybe more depending on the temperature)
3

Make filling, by mixing molten butter, pearl sugar and cinnamon.
4

Take the risen dough out of bowl and flatten, spread 1/3 of filling on top of dough. Fold 2 times and put half of the leftover filling. Fold again 2 times and put last bit of filling.
5

Make bread the width of cake pan, (25 cm) flatten it and roll up so it fits inside the pan. Let it rise again till about dubbled in size.
6

After bread has risen, brush a bit of milk on top. Put in oven wit upper bottom heat for 200 degrees celcius for 40 minutes. When the top starts to get a bit brown cover the top wit aluminium foil so the top doesnt burn.
7

TIP: you can also let the second rise happen in the fridge overnight, then you can put it in the iven in the morning