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.

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.

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.

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.

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.

Slice of a nice piece of suikerbrood, and lightly spread some butter on it