Monday, September 30, 2013

Catching up - Sûkerbôlle

I've had fun doing the BBB challenges for the past three years.  But there are a couple previous years that I missed out on.  One of the buddies had the idea of going back and catching up on those recipes.  She will be hosting these catch-up sessions and chose Frisian Sugar Bread for this month's recipe.  The original recipe was baked by the Babes in 2008.  I love cinnamon swirl bread and this is very similar.  Just a wee bit more sugar!  I made just a few tweaks.  Like Sweet and That's it, I made a swirl loaf instead of folding in the sugar grains.  I think I have seen the grains at cake shops, but it's not something I would use on a regular basis.  I also sprinkled crystallized ginger chips on the filling before rolling up.  I do love ginger but I didn't have or make the special ginger syrup, I used powdered ginger and honey.  It baked up gorgeous, but next time I would either cut back on the sugar a bit more and not dampen it, or stick a cookie sheet under my loaf because it boiled over something fierce!  Ah, the smell of burnt sugar.  ☺  I did catch the next two spills out the corner with a sheet.  I'll clean up the first spill when the oven cools down.

Oh, I LOVE what the ginger does for it.  Great version of cinnamon swirl bread; nice and soft and flavorful.


makes 1 loaf

25 g fresh yeast (I used 2 tsp instant yeast)
3 tbsp (45 ml) ginger-syrup (click here to see how easy it is to make it at home) (I used honey + ginger spice)
155 ml lukewarm milk (milk + gingersyrup = 200 ml) (Scald the milk)
500 g all purpose flour (300 g light spelt + 200 g all purpose)
2 large eggs, lightly beaten at room temperature
75 g unsalted butter, melted and cooled down (I just used 70g)
10 g salt (~ 2 tsp)

For the Filling:
1 teaspoon ground cinnamon 
150 grams sugar grains (slightly less sucanat + crystallized ginger chips)

For the top:
Milk for brushing the loaf (or eggwash)
Granulated sugar (or sugar in grain)

Butter a loaf pan.  (I used a 9x5" pan.)  Combine the dough ingredients and knead my hand or machine for 8-10 minutes to get a smooth dough.  Cover and let rise for about an hour until doubled.  (Mine took almost two since I used a little less yeast.)  Turn out the dough onto a board or cloth and fold twice.  Roll it out into a rectangle.  It may need to rest a few minutes between rolls so that it doesn't spring back.  Sprinkle with the cinnamon and sugar (and ginger chips) to within an inch of the edges.  Press into the dough.

Roll up from short end and pinch seam closed.  Place seam side down in the prepared pan.  If desired, brush top with milk or egg wash and sprinkle with sugar or pearl sugar grains.  Preheat oven to 375ºF.  Cover loaf and let rise for another 30-40 minutes until the dough springs back but leaves a light indentation when pressed lightly.  Put a small ramekin of water to create steam and help the loaf rise longer.  Bake for about 30 minutes until done.  Turn down to 350º for the last 10 minutes if the loaf is browning too much and/or cover with foil or parchment.  (I turned down.)  Take the loaf out of the pan and cool on a wire rack.  Do this while the sugar is still hot or your beautiful loaf will stick in the pan forever well, you get the idea.  Slice when completely cool.

1 comment:

  1. Many thanks Kelly for baking along with "Back to the future, Buddies"!
    I loved the idea to add candied ginger to the bread. Unfortunately my young children do not like them that much and in order to avoid "eating it all by myself" (which I would have done if it was not for my waist ;-9 ) I had to let them out "sniff!".
    You've baked a perfect loaf. It's gorgeous!
    Hoping you'll like the next recipe I've chosen.
    Visit my blog on October 10th to find out.
    I plan to bake it tomorrow :-)


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