Fries Suikerbrood (Frisian Sugar Bread)

This Frisian sugar bread recipe is native to the Dutch province of Friesland. It’s softer than a cloud with a stunning marbling of cinnamon-coated pearl sugar clusters throughout. This loaf is easy to make, authentic, and absolutely heavenly served warm straight from the oven. Alternatively, cool fully for a firmer texture.

Step: 1

Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until yeast is frothy, about 10 minutes.

Step: 2

Whisk egg in a small bowl. Place 1 tablespoon in a separate bowl; reserve for glazing.

Step: 3

Sift flour into a large bowl; mix in salt. Add yeast mixture, beaten egg, 2 tablespoons ginger syrup, and 1 1/2 tablespoon melted butter. Knead until a smooth dough forms.

Step: 4

Grease a large bowl with 1 teaspoon oil. Place dough in the greased bowl. Cover with a clean dish towel and let rise in a warm place until doubled, about 1 hour.

Step: 5

Grease a 2-pound disposable loaf pan with remaining 1 teaspoon oil. Sprinkle remaining 1 tablespoon sugar and ginger syrup over the bottom and sides of the pan.

Step: 6

Mix pearl sugar, 1 tablespoon melted butter, and cinnamon together in a bowl.

Step: 7

Roll dough into a rectangle on a lightly floured work surface. Sprinkle 1/2 of the pearl sugar mixture on top; knead until evenly incorporated. Roll out again and add remaining pearl sugar mixture; knead until evenly incorporated.

Step: 8

Shape dough into a loaf; place seam-side down in the prepared pan. Cover with a damp cloth and let rise until puffy, about 30 minutes.

Step: 9

Preheat oven to 375 degrees F (190 degrees C). Brush top of loaf with reserved beaten egg.

Step: 10

Bake in the preheated oven until top is golden brown, about 30 minutes. Cool slightly in the pan before slicing, about 10 minutes.

Per Serving: 338 calories; protein 6.8g; carbohydrates 62g; fat 7.1g; cholesterol 36.6mg; sodium 343.8mg.

The best flavour of the flour can make a real difference to your bread. Different brands do vary. Extra-strong or Canadian flours, which are naturally higher in gluten, may give you a better rise than standard dough flours – especially if you’re making wholemeal bread , which not always getting bigger as well as white bread.

To made this in a dough , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be done in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great timesaver , as you can work it yesterday , then clear it off the next day.