Dutch Sugar Bread
One of the most delicious breads there is: sugar bread. This version is rich in flavor and wonderfully soft and moist, just the way I think it should be.
Servings: 12 slices
Ingredients
For the dough
- 450 grams all-purpose flour
- 190 ml whole or 2% milk lukewarm
- 35 grams soft brown sugar plus extra for the bottom of the pan
- 35 grams butter
- 9 grams instant yeast
- 9 grams salt
- 60 ml ginger syrup
- 1 large egg beaten
You’ll also need
- 200 grams pearl sugar
- 1 tsp cinnamon heaped
- 25 grams butter melted, plus extra for the bottom of the pan
- Milk for brushing
- Sunflower oil for greasing the bowl
Equipment
- 10-inch (25 cm) loaf pan
Instructions
- Add all of the dough ingredients to a bowl and knead with a stand mixer for about 15 minutes, or about 20 minutes by hand. Meanwhile, combine the pearl sugar, cinnamon, and 25 grams of melted butter in a bowl. Set aside.
- Lightly grease a bowl with oil. Shape the dough into a ball, place it in the bowl, and let it rise for 1 hour, or until doubled in size. Cover the bowl with a clean, dry kitchen towel and place it in a warm spot.
- Grease the loaf pan and line it with parchment paper. Generously grease the parchment with melted butter and sprinkle some soft brown sugar over the bottom. If you love cinnamon, you can sprinkle a little extra cinnamon over it as well.
- Gently press the risen dough down and shape it into a rectangle. Spread one-third of the pearl sugar mixture over the dough. Fold the dough over itself twice and gently flatten it again. Spread half of the remaining filling over the dough and fold it twice again. Repeat one more time with the remaining filling.
- Shape the dough into a rectangle that is the same width as your loaf pan and roll it up. Place it seam-side down in the pan. Make sure no pieces of pearl sugar are sticking out of the top, as they may burn. Cover the bread again and let it rise for another hour.
- Brush the top of the bread with a little milk. Bake for 40 minutes at 400°F/ 200°C (conventional oven). Keep an eye on the top. If it starts getting too dark, loosely cover it with aluminum foil.
- Let the bread cool slightly in the pan, then carefully transfer it to a wire rack. Allow it to cool completely before slicing.
Tips
Is your sugar bread a little dry the next day? Warm a slice briefly in the microwave. It will become wonderfully warm and soft again. Or use it to make French Toast!
How to store
You can store the sugar bread outside of the fridge for 1-3 days. The bread will become dry quickly but it can be reheated easily in the microwave. Alternatively you can freeze it and store it for three months in the freezer.