DUTCH SUGAR BREAD---FRISIAN SUIKERBROOD--CHAPTER TWO

Dutch Sugar Bread--Frisian Suikerbrood from de Boer Bakkerij in Holland, Michigan.

This is the only Sugar Bread I have had except for what I made in Dutch Sugar Bread--Frisian Suikerbrood Chapter 1.

http://michigancottagecook.blogspot.com/2010/11/dutch-sugar-bread-frisian-suikerbrood.html

Some recipes for Sugar Bread call for pearl sugar and some for sugar cubes. When I made the first loaves of sugar bread I put both pearl sugar and sugar cubes in the same loaf figuring I could tell the difference when the bread was baked and cut.  I couldn't.  So in Chapter Two, I decided to test three sugars each in its own loaf.
 

The three sugars I used.

King Arthur Flour's Pearl Sugar.

Pearl sugar from Ikea.

Sugar cubes from the grocery store.

Since I am just experimenting, I used frozen bread dough which turned out to be delicious when combined with the butter, cinnamon and sugar.  If you want to make Sugar Bread in a hurry, don't be concerned about using a convenience dough to start your bread.  When Tom had his first bite of the baked bread, he said he liked the Sugar Bread better than any coffeecake he had ever had.

Sugar Bread is so easy to make and easy to grill or fry for a wonderful warm treat after ice skating, skiing or any other winter sport.  We love it for breakfast. 

Enjoy, enjoy, enjoy!!!!!

To make the gooey fantastic Dutch Sugar Bread like we buy from de Boer Bakkerij, I found that sugar cubes not pearl sugar gives the results we love.  Sugar cubes are available at any large grocery store which is an added plus.  Pearl sugar makes a delightful Sugar Bread, but doesn't make the bread sticky and make it taste like a caramel roll.

Our favorite sugar for Sugar Bread.

Gooey and wonderful.

When I make Dutch recipes which use cinnamon, I like to use Indonesia Cinnamon--Korintje.  According to the Penzey's catalog, Korintje is the "sweet and mellow cinnamon we all remember from our childhood.  (I wonder what decade they are writing about for the childhood.)  It is as strong as China cinnamon, but smoother and not as nippy."  If you can find Indonesia Cinnamon, do try it, otherwise any cinnamon will work well. 

CINNAMON SUGAR BREAD
This recipe is from an old Western Michigan church cookbook.   I do not measure the sugar or the cinnamon.  I just add sugar and cinnamon to taste.  I have combined techniques that I have read about in other recipes to make my bread; however, this is a good guide recipe for your first loaf. 


Use same recipe as for white bread
2 c sugar cubes
1 ½ t cinnamon
1 ¼ lb. bread dough
Butter, melted, this is my addition.

Ingredients:  White bread dough, cinnamon, pearl or cubed sugar, butter, and flour.

Cut sugar cubes in smaller pieces but not too small. Cut the cubes into the dough with a tool like a knife. Once the sugar is evenly combined, place in well greased pans. Let rise for about 60 minutes. Bake in 375° oven about 20 to 30 minutes. Remove baked bread from pans immediately and cool on wire rack. (No mention of what to do with the cinnamon.  Frequently recipes in old cookbooks lack directions.)

I haven't figured out how I want to cut the sugar into the dough so I roll out the dough, brush with melted butter, sprinkle with cinnamon and sugar.  Roll up and knead.  Roll dough out again, repeat process until dough feels filled with sugar. 

I use a mallet to break the sugar cubes.

Sugar cubes broken into pieces.

One recipe I read said to remove the loose sugar from the cubes so I put the broken sugar cubes into a strainer.

Melt butter.

I cut bread dough loaf into three pieces for my experiment.

Roll out dough.

Brush with melted butter.

Sprinkle with cinnamon.

Sprinkle with pearl sugar, or........

Sprinkle with broken sugar cubes.

Tightly roll up dough.

Knead the dough to distribute the sugar.

Repeat process of rolling out the dough.

Brushing with butter, sprinkling with cinnamon and sugar.  Roll tightly and knead.  Repeat until the dough feels full of sugar.

Spray bread pans with cooking spray.  Put loaf or loaves of bread in pans.

I put my pans on a heating pad to rise.  Cover pans with a dish towel.

After dough has risen, brush top of loaves with melted butter.  Bake in preheated 375° oven for 20 to 30 minutes depending on loaf size.

After bread is baked, brush with melted butter again, if desired.  Remove immediately from pans otherwise the sugar will harden onto the pans and make removal very difficult.

I didn't have three bread pans the same size.  The loaf second from the left is made with the sugar cubes.  The others are made with pearl sugar.

Yummy!!

The bread made with sugar cubes was gooey and tasted like sticky buns.

TO TOAST SUGAR BREAD.

Butter one side of the bread slice.

Put buttered slice in a frying pan or on a griddle.  Butter other side of bread.  When one side is brown, turn and brown the other side.

Warm and toasty with cinnamon and sugar flavor.

Eet Smakelijk!!!!