Dutch
Fries suikerbrood
Fries suikerbrood is a soft, enriched yeast bread filled with crunchy pearl sugar and warm cinnamon. It is traditionally baked in a buttered, sugared tin so the outside becomes gently caramelized.
Ingredients
- Strong white bread flour150g
- Lukewarm whole milk90ml
- Instant yeast4g
- Fine sugar10g
- Fine sea salt1/4 tsp
- Unsalted butter, softened15g
- Egg yolk1
- Pearl sugar or crushed sugar lumps60g
- Ground cinnamon1 tsp
- Ginger syrup1 tsp
- Butter, for the tin1 tsp
- Fine sugar, for the tin1 tbsp
Method
- Mix the flour, yeast, fine sugar, and salt in a bowl, keeping the yeast and salt separate at first.
- Add the lukewarm milk, egg yolk, and softened butter, then knead for 8 to 10 minutes until the dough is smooth and elastic.
- Cover the bowl and let the dough rise in a warm place for about 1 hour, or until doubled in size.
- Mix the pearl sugar with the cinnamon and ginger syrup so the sugar is lightly coated.
- Gently flatten the risen dough, scatter over the spiced pearl sugar, and fold the dough over itself several times to distribute the sugar without crushing it.
- Grease a small loaf tin with butter and sprinkle the inside with fine sugar.
- Shape the dough into a compact loaf and place it seam-side down in the prepared tin.
- Cover and let rise for 35 to 45 minutes, until puffy and nearly doubled.
- Heat the oven to 190°C.
- Bake the suikerbrood for 25 to 30 minutes, until deep golden and caramelized at the edges.
- Let the bread cool in the tin for 5 minutes, then turn it out carefully before the caramel sets.
- Serve slightly warm, sliced thickly, with butter if desired.
Common questions
Can I substitute pearl sugar if I can't find it for fries suikerbrood?
Yes. Crushed sugar lumps are the closest substitute and work well. In a pinch, use coarse sugar crystals, but avoid fine sugar for the filling because it melts too quickly and loses the signature crunchy pockets.
How long should I let the dough rise, and how do I know it's ready?
The first rise usually takes about 1 hour, until the dough has doubled. The second rise in the tin takes 35 to 45 minutes. It should look puffy and nearly reach the top of the tin before baking.
What are the most common mistakes when making suikerbrood?
Don’t let the yeast touch the salt directly at first, and don’t overwork or crush the sugar after adding it. Also avoid adding the milk too hot, which can kill the yeast and make the loaf dense.
How should I store fries suikerbrood, and can I freeze it?
Store it wrapped tightly at room temperature for 1 to 2 days. For longer storage, freeze slices or the whole loaf well wrapped. Thaw at room temperature, then warm briefly to refresh the texture.
What’s the best way to serve fries suikerbrood?
Serve it sliced and slightly warm, either plain or with butter. It’s especially good with coffee or tea. Light toasting works too, but keep it gentle so the sugar inside doesn’t burn.