Sûkerbôlle / Suikerbrood – Frisian Sugar Bread

In this, our next installment of watch the Filipino cook and bake things he can’t even pronounce, we visit the province of Friesland in the Netherlands, home of fine cows, gallant horses, and the regional specialty bread called sûkerbôlle. Based on an old Frisian cookbook, this sugar bread loaf is lightly scented with cinnamon and ginger. The crunchy bits of half-melted pearl sugar embedded in the impossibly fluffy interior make sûkerbôlle surprisingly addictive.

Dutch cheeses, pannenkoeken, and a few treats by way of Indonesia define my limited knowledge of foods from the Netherlands. My introduction to the Dutch baking traditions through sûkerbôlle left a decidedly positive impression and I hope to learn more about it.

Bread Baking Buddies: Sûkerbôlle / Suikerbrood – Frisian Sugar Bread
hosted by Monique of Living on Bread and Water

Sûkerbôlle / Suikerbrood
Frisian Sugar Bread

makes two 8 1/2 by 4 1/2-inch loaves

Final Dough Formula:

Ingredients                  Volume          Ounces          Grams
all-purpose flour                 4 cups         17.65         500
milk, room temperature          155 ml
eggs                              2
ginger syrup                      3 tbsp
unsalted butter, melted       5 1/4 tbsp          2.65          75
instant yeast                 2 1/2 tsp            .3            8
kosher salt                       1 tbsp           .375         10

ground cinnamon                   1 tsp
pearl sugar                       1 cup           5.3          150

Final Dough Instructions:

Mix             Mix all of the ingredients except the ground cinnamon
                and pearl sugar until evenly incorporated.

Knead           8 to 10 minutes

Bulk Ferment    2 hours at room temperature

Divide          2 pieces

Rest            15 minutes

Shape           Stretch into a rectangular shape and sprinkle with
                the pearl sugar and ground cinnamon. Roll and shape
                into rectangular loaves, about 8 inches long.

Stretch into a rectangle

Top with the sugar and ground cinnamon.

Roll tightly beginning from the short edge of the rectangle.

Proof in a greased and floured 8 1/2 by 4 1/2-inch loaf pan.

Preheat Oven    400ºF/205ºC

Final Proof     45 to 60 minutes at room temperature, or until
                almost doubled in size

Proofed sûkerbôlle. Looks almost doubled to me.

Bake            Bake for 30 minutes at 400ºF/205ºC, rotating the
                loaves after 15 minutes if necessary.

Cool            At least 30 minutes

Freshly baked sûkerbôlle.

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