About this recipe:Softer than a cloud with a stunning marbling throughout of cinnamon coated pearl sugar clusters. This loaf is easy to make, authentic, and absolutely heavenly served warm straight from the oven. This Frisian sugar bread recipe is native to the Dutch province of Friesland.
Makes: 1 Frisian sugar bread
For the dough
150ml full fat milk, tepid
10g caster sugar
1 (7g) packet dried active yeast
350g plain flour
1 teaspoon salt
3 tablespoons ginger syrup
20g butter, melted
1 egg, lightly beaten
For the filling
150g Belgian pearl sugar
1 teaspoon ground cinnamon
15g butter, melted
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In a bowl, combine the milk, sugar and yeast and allow to stand for 10 minutes until frothy.
After ten minutes, sift the flour into a bowl and add the salt, mix well. Add 2 tablespoons of ginger syrup, the yeast mixture, the melted butter and the egg (reserving 1 tablespoon of the beaten egg for glazing). Knead to form a smooth dough. Grease a large mixing bowl with a little oil and place the dough inside. Cover with a tea towel and place in a warm area to rise for 1 hour.
Grease a 900g aluminium foil loaf tin and sprinkle with sugar and the remainder of the ginger syrup.
For the filling:
In a bowl, mix together the pearl sugar, cinnamon and butter until well combined.
Once the dough has risen, lightly flour a clean work surface and roll out the dough into a rectangle and sprinkle half of the pearl sugar mixture on top. Begin kneading the dough to get the sugar well integrated. Roll out again then add the remainder of the sugar. Repeat. Form the dough into a loaf the length and width of the loaf tin, with any seams facing down, then place inside the loaf tin. Cover with a damp cloth and allow to rise for 30 minutes.
Preheat the oven to 190 C / Gas 5.
Brush the risen loaf with the reserved beaten egg and sprinkle with a little sugar.
Bake in the preheated oven for 30 minutes until risen and golden brown. Remove from the oven and allow to cool slightly in the tin before slicing and enjoying. Alternatively, cool fully for a firmer texture.
Aluminium foil loaf tin
It is preferable to use a disposable aluminium foil loaf tin instead of a regular tin to avoid the sugar doing any damage. Try searching online, however in a pinch line your loaf tin with regular foil to protect it.