Sûkerbôlle / Suikerbrood – Frisian Sugar Bread

Sukerbolle Suikerbrood Frisian Sugar Bread Crumb

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.

Sûkerbôlle / Suikerbrood - Frisian Sugar Bread
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

Sukerbolle Suikerbrood Ginger Sugar Cinnamon

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.

Sukerbolle Suikerbrood Dough
Stretch into a rectangle

Sukerbolle Suikerbrood Sugar and Cinnamon on Dough
Top with the sugar and ground cinnamon.

Sukerbolle Suikerbrood Shaped
Roll tightly beginning from the short edge of the rectangle.

Sukerbolle Suikerbrood Before Proof
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

Sukerbolle Suikerbrood After Proof
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

Sukerbolle Suikerbrood Frisian Sugar Bread Crust
Freshly baked sûkerbôlle.

  • Digg
  • del.icio.us
  • Facebook
  • Google Bookmarks
  • Reddit
  • StumbleUpon
  • Technorati
  • Yahoo! Buzz
  • Live
  • Twitter
  • email

Similar Posts

Green Tea and Red Rice Swirl Bread Pumpkin Spice Brioche Pane Francese – Northern Italian French Bread Cinnamon Raisin Walnut Bread – 100% Whole Wheat Eric Kayser’s Ciabatta au Levain Liquide Whole Wheat Sourdough Bread

32 Responses to “Sûkerbôlle / Suikerbrood – Frisian Sugar Bread”

  1. Caitlin says:

    Ooo, so pretty! I love the swirl. I must agree though – if this is what Friesland has to offer, I’m a big fan already.

  2. Y says:

    Oh yum. Looks like my kind of bread!

  3. Meeta says:

    I like the fact you used ginger to bring out a wonderful flavor! Looks fantastic!

  4. Rosa says:

    Your Sükerbölle looks fantastic! Very well done! That’s the kind of brioche bread I love…



  5. MyKitchenInHalfCups says:

    And why should you pronounce it when you can bake it up so totally beautiful like this! Gorgeous loaf Jude!

  6. noobcook says:

    This looks so stunning as usual. The swirls are so pretty~

  7. Lien says:

    Lovely loafyou made Jude, and I love the cinnamon swirl too!

  8. Anna at Mediocre Chocolate says:

    That looks beautiful! I wanted to make this for BBB this month, thank you so much for providing a reliable, measured recipe. You are one of my favorite sites for bread. Looks great!!

  9. Monique says:

    Glad you liked this Sûkerbôlle.
    You did a great job ! Your BreadBaking BuddyBadge is on its way . Thanks for baking with us!

  10. Baking Soda says:

    Wow! Great looking loaf of bread Jude, glad you liked it!

  11. Elizabeth says:

    Oh! I can just imagine how delicious that tastes! yum jude!

  12. kat says:

    Such a beautiful loaf! I bet it would make a wicked french toast

  13. Adam says:

    Once again, your bread skills, complete with awesome swirlness, amaze me. Words I can’t pronounce? You are totally right :)

  14. Sandie says:

    How do I love thee, homemade bread? Let me count the bites…

    Cannot wait to try this one, and no, I cannot pronounce it either (and I don’t care one little bit)!

  15. Madam Chow says:

    Another beautiful loaf, Jude!

  16. maybelle's mom (feeding maybelle) says:

    I love your intro–watch the filipino bake things he can’t pronounce. very funny. and beautiful product.

  17. Natashya says:

    Great bread! I don’t know much about the Netherlands either, except this really cute boy who spent a summer next door to me in Canada in 1984…. Bastian, sigh.
    Where was I? Oh yes, bread – wonderful loaf – you never let me down.

  18. Mary says:

    You had me at “half melted pearl sugar embedded” This bread looks spectacular!

  19. Thanks guys! And I still have no idea how to pronounce the Frisian name.

    Looking forward to the next BBB…

  20. clumbsycookie says:

    I think I can be hipnotised with that swril! That’s so cool to use sugar cubes in the bread! That is just up my alley!

  21. Brianna says:

    Such a gorgeous loaf Jude!

  22. Andrea says:

    Wow, that’s just beautiful! I also just made a swirl loaf, but it wasn’t anything near this unique and inventive. I love the idea of the “crunch bits of half melted pearl sugar”! yes please!!

  23. valentina says:

    How lovely is this recipe. and your wonderful way of presenting it with all the great photos is fabulous.

  24. Trisha says:

    I love your adventurous culinary spirit! So much fun to see where your ambitions take you.

  25. Aparna says:

    I’ve never heard of this bread before. Its beautiful and swirly and what’s in the name anyway?

  26. Susan says:

    Ginger syrup sounds absolutely golden! I’d love a nice chunk of this with my morning caffeine.

  27. Zita says:

    Oot Moen! That’s Fries for good morning which some of few fries words that I know, and am dutch (well, half to be percise). Your Sûkerbôlle looks far more apetizing than it’s name:D

  28. sweetbird says:

    I’m diggin’ this watch the Filipino thing. Your swirl is much more swirly than my last attempt at bread. But I’m getting there!

  29. Unique Favor Ideas — Elizabeth Anne Designs: A Wedding Blog says:

    [...] Who says you can’t give bread as a favor? I love this Fresian sugar bread from Apple Pie, Patis and Pate. Cut into slices, box in a pretty cake box and tie with bakery [...]

  30. Barb Drenth says:

    My dutch grandmother made us this all the time when we were little I’m so glad to find the recipe and try it myself!!

  31. Harold Duncil says:

    I dont genuinely have significantly interest in your blog but I noticed it at another blog sharing wonderful wordpress themes plus they utilised yours as a good example and it’s quite nice, great job!

  32. peru tour says:


    Ugh, I just wrote a long comment, but it disappeared when I clicked send. Anyway, I’m not going to redo it again, so I just wanted to say cool blog! Better than http://facebook.com! :-)

Leave a Reply

Recent Posts

Crackling Pork Belly Roast Pompe à l’Huile – Sweet Olive Oil Bread Pinipig Cookies Thai Wild Mushroom Salad Vollkornbrot – German Whole Rye Sourdough Oxtail Adobo