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.
Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until yeast is frothy, about 10 minutes.
Whisk egg in a small bowl. Place 1 tablespoon in a separate bowl; reserve for glazing.
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.
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.
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.
Mix pearl sugar, 1 tablespoon melted butter, and cinnamon together in a bowl.
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.
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.
Preheat oven to 375 degrees F (190 degrees C). Brush top of loaf with reserved beaten egg.
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.