{"id":2205,"date":"2020-10-19T10:01:25","date_gmt":"2020-10-19T10:01:25","guid":{"rendered":"http:\/\/martinemussies.nl\/web\/?p=2205"},"modified":"2020-10-19T10:05:26","modified_gmt":"2020-10-19T10:05:26","slug":"traditional-frysian-sukerbole-sweet-bread","status":"publish","type":"post","link":"https:\/\/martinemussies.nl\/web\/traditional-frysian-sukerbole-sweet-bread\/","title":{"rendered":"Traditional Frysian s\u00fbkerb\u00f4le (sweet bread)"},"content":{"rendered":"\n

By popular demand: a new category<\/a> on my blog, with recipes for my baked goods! If you like traditional baking, be sure to try out this easy to follow recipe for a traditional Frysian s\u00fbkerb\u00f4le – a Dutch sweet bread \/ sugar loaf. Enjoy and let me know how yours tasted! ^_^<\/p>\n\n\n\n\n\n\n\n

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Frisian sugar bread (Fryske S\u00fbkerb\u00f4le)<\/h3>\n\n\n\n

Ingredients<\/em><\/h4>\n\n\n\n

Dough:<\/em>
350 g of wheat flour (I used an American patent)
150 ml whole milk (at room temperature)
30 gr white soft sugar
25 gr butter (at room temperature)
7 gr instant yeast
7 gr salt
3 tbsp ginger syrup
1 egg beaten loose<\/p>\n\n\n\n

Filling:<\/em>
175 gr pearl sugar
1 tsp cinnamon
20 g butter melted

Further needed:<\/em>
sunflower oil
25 gr pearl sugar
granulated sugar
1 beaten egg
some melted butter
bread mould of 20 cm
baking paper<\/p>\n\n\n\n

Preparation<\/em><\/h4>\n\n\n\n

Using the food processor, knead a smooth dough of all the ingredients for the dough in approx. 15 minutes. Or by hand in approx. 20 minutes.
Pour a small dash of sunflower oil into a bowl and ball the dough loosely. Place the dough with the top down in the bowl and turn the dough once, so that all sides of the dough are covered with a layer of oil.<\/p>\n\n\n\n

Cover the bowl with foil or put the bowl in a pedal bin bag and let the dough rise for an hour, until it has doubled in volume.

Mix the ingredients for the filling and divide the 1\/3 of the mixture onto the piece of dough. Fold the piece of dough in three and press a little flat again. Divide half of the filling over it and fold the piece of dough into three. Press a little flat again and divide the rest of the filling over it. Fold again in three and knead a little more, so that the filling is well divided in the dough.
Squeeze it out again until it is no wider than the baking tin and roll up the dough.

Grease the baking tin with a thin layer of butter or baking spray and “stick” the baking paper against it. Grease the baking paper with a thick layer of melted butter and sprinkle in a lot of fine granulated sugar. Shake the mould so that the whole baking paper is covered with the sugar. Sprinkle 25 grams of pearl sugar on the bottom and place the roll of dough with the seam down into the mould.

Cover the mould with foil or a pedal bin bag and let the dough rise for an hour. In the meantime, preheat the oven to 200 degrees (top and bottom heat).

Brush the top of the bread with some beaten egg and sprinkle some granulated sugar over it. Place a roasting tin with a cup of boiled water at the bottom of the oven and slide the baking tin into the oven.

Bake the sugar loaf for 30 minutes until tender and nicely browned. Let the bread rest for 5 minutes in the baking tin and then put it on a wire rack.<\/p>\n\n\n\n

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    P.S.<\/h4>\n\n\n\n
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