I remember when I first tried this delicious bread as a kid… it was in Utrecht’s city center… My friend and I were out with his mom, and she took us to this small bakery on a corner that had a small café as well. She ordered us hot cocoa and a slice of this sweet bread with crunchy pieces of sugar, cinnamon flavor, and this ooey-gooey bottom with just a hint of ginger flavor!
This delicious bread that is nice and fluffy with a swirl of cinnamon and sugar, and has an ooey-gooey bottom is absolutely scrumptious. Eat it at breakfast with a little bit of butter, or enjoy it with a coffee or tea.
Whisk the two eggs together, and take out 2tbsp, and put that in a separate bowl. This will be used later, as the egg wash on top of the bread.
Make sure your milk is at approximately 43ºC (110ºF), and add the sugar and yeast. Let it sit for 10 Minutes
Sift the flour and salt into a bowl
Add the melted butter, the ginger syrup, and the eggs (minus the 2tbsp that we set apart in step 1)
Add the milk/sugar/yeast mixture, and knead until it forms a smooth ball. I use a stand mixer with a dough hook.
Oil the bowl, put the ball of dough in it, and cover with a damp tea towel. Let it rise in a warm place for 1 hour
While the dough is proofing - make the filling and prepare the loaf pans
Mix the pearl sugar, melted butter, and cinnamon into a bowl.
If you're using three paper loaf pans, divide it equally over 6 containers.
If you're using two regular loaf pans, divide it equally over 4 containers.
If you're using paper loaf pans, put a piece of parchment in the bottom to prevent stuff from leaking out from the holes in the bottom.
If you're using regular loaf pans, butter them
If you're using paper loaf pans: sprinkle 1tbsp of sugar in the bottom
If you're using regular loaf pans: sprinkle 1.5tbsp of sugar in the bottom. (1.5tbsp = 1 tablespoon, and 1.5tsp)
If you're using paper loaf pans: drizzle 2tsp of ginger syrup in the bottom.
If you're using regular loaf pans: drizzle 1tbsp of ginger syrup in the bottom.
If you like the bottom of your suikerbrood to be more ooey-gooey, you can add more sugar and/or ginger syrup.
Shaping the suikerbrood
If you're using paper loaf pans: when the dough is done proofing, divide it into 3 equal-size pieces
If you're using regular loaf pans: when the dough is done proofing, divide it into 2 equal-size pieces
Cover all but one of the pieces of dough with a damp tea towel, to prevent them from drying out.
Sprinkle some flour on your work surface, and roll out one piece of your dough into a large rectangle with a thickness of approximately 2cm (0.75")
Sprinkle one of the containers of pearl sugar/cinnamon mixtures on the dough. Gently press it "into the dough" so it doesn't fall out when you're doing the folding next.
Fold the two outer edges towards the center, then fold those on top of each other. (See the video at 9:56)
Roll the dough out to a rectangle, where the shortest side is as long as the length of your loaf pan.
Sprinkle a container of pear sugar/cinnamon on top of the rectangle, and press it "into the dough" so it doesn't fall out when you're rolling the dough next.
Starting on the short side, roll the dough up as tightly as you can.
Put the roll, seam side down, in your first loaf pan.
Repeat for the remaining pieces of dough.
Cover the loaf pans with a damp tea towel, and let them rise for 30 minutes in a warm place.
Baking the Suikerbrood
While they are proofing, preheat your oven to 190ºC (375ºF) in non convection mode
After they're done proofing, brush the egg wash on top, and sprinkle granulated sugar on top. Push a few pieces of pearl sugar into the top as well.
Bake them for approximately 30 minutes. CarefulCheck after 15 minutes, and rotate the loaf pans if one side of your oven is hotter than the other. When they come out of the oven, let them cool completely! You cannot slice/eat this hot.
Plating... Eet smakelijk!
Slice of a nice piece of suikerbrood, and lightly spread some butter on it
View Comments
Thanks for this. Have been craving it for a while since I first tried it in NL. Needs to catch on here. Delicious.
I make this every year since you published this. Love them!!