Suikerbrood/Sugarbread Step by Step making



Suikerbrood ( Sugar bread) is a very popular bread in Friesland, originally the shape was round but in time it changed into a square bread.
In friese suikerbrood it is 40% sugar and there is Cinamon inside the bread.
Sugarbread has no real reason for making nowadays. Make or buy it when you like to have it....Long ago it was given (in North-Holland) as a present to pregnant women who delivered a girl. ( those who delivered a boy got a raisinbread .
If you want to see how the Friesland bread is then hop over to Aparna's place here.
I didnt know the above information till latley, itis hubby who told me this information.
If you are a regular reader of this blog, you would know how delighted I was to find a recipe for Suikerbrood last year.
But this recipe  below is from a famous belgian baker and I have been using this same recipe for atleast half a year and we all love it.
Here my daughter Shyama loves Suikerbrood, so these past weeks I have been making every friday evening as she is home on weekends and that she can also enjoy this delicious bread every saturday morning for breakfast.
I have to admit you should not start making this bread if you dont have time as it takes time to make, not that much work but as it takes several turn of raising the dough, add things, and then again keeping for fermenting etc.....

Now to the recipe, I have this book calle Basic Bread in Dutch and in that book they have most of the breads available in Belgium. I have made few of the recipes and each of them tasted as good as the one we buy from the bakers or better as when we make at home one is not looking for profit, one make with good quality items.
First you have to make this Basic dough for making Sweet breads
If you want you can make with the above sweet bread dough this Chocolate buns
Now for the Suiker brood.





I portion of Sweet bread  use the measurement for 8 piece of small bread as I had given in that post for making big and small portions. So used the ingridientsfor smaller portion.
100 gm Pearl Sugar
15 gm melter butter
Mix above ingridients and ste aside.
1 egg yolk mixed with a table spoon of milk. ( If you dont like to use egg you can use just milk, but i would suggest use egg yolk otherwise you dont get the shinyand brown glaze on the finished bread.

Use a scale and weigh 125 gm of dough make into a ball shape , this portion of dough will be used to cover the bread.
(This covering method is used so that the peal sugar does not burn while baking)

You will have 2 portion of dough. I with 125 gm and then another dough ball with the rest of the dough.
Greas a baking tray and keep both the dough portions on the trey and leave it to rise in warm place coverd with a tea towel for 30 minutes.
After 30 minutes take the biggest portion of dough mist the sugar pearls into this dough, shape into a ball and keep both the balls of dough again for rising for 30 minutes.
After the 30 minutes roll yhr ball of 125 gm into a circle of 2 mm thick.
Make a nice sball shape with the dough with the sugar peals.
Keep this sugar dough in the middle of the rolled our dough.
Close them/ Cover them the way shown in the picture below.
Closed side should be the underside, when you keep on the tray.
Leave the bread in a warm place covered with a tea towel for 45 minutes for raising.

After 45 minutes brush them with the egg yolk and milk mixture.
With the edge of a sharp knife cut a circle and fill the circle with few sugar pearls.
Let the bread again rest for another 15 minutes covers with tea towle in a warm place.
In the mean time preheat the oven 180° c.
Bake tha bread for 35 minutes.
When it is finished baking cool on a rack.
Only slice when the bread is fully cooled down.
Edited later
I have made the bread in a trey and in round cake tin.
For this post I made in a tray but these days I bake them in a 18 cm round cake tin as I like the bread higer as when you bake in a open tin it spread a bit . It is your personal choice.
Sending this delicious bread for Yeastspotting