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1 Comment If there’s one thing I have very little resistance to, it’s a really good Dutch sugar bread. Those sweet bits of pearl sugar, the soft, fluffy bread, and the caramelized pieces around the edges… Heaven. Add a generous swipe of good butter and you really don’t need anything else.
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How to Make Dutch Sugar Bread
I’d been wanting to make my own sugar bread, or suikerbrood as we call it in the Netherlands, for ages. Is this exactly the same as traditional Frisian sugar bread? Probably not. So I’m sticking with Dutch sugar bread here, just to avoid offending any Frisians.
Either way, this bread is seriously delicious. It’s soft and fluffy, filled with crunchy pearl sugar and warm spices, with a little ginger syrup added for extra flavor.
It’s especially good when it’s still slightly warm. That also makes it dangerously irresistible, because I’m pretty sure I ate half the loaf during the photo shoot. Dutch sugar bread, much like ontbijtkoek (Dutch spiced breakfast cake), definitely falls into the nostalgia-food category for me.
Tip from Simone
As tempting as it is to grab a knife the minute this comes out of the oven, give your sugar bread time to cool before slicing it. It doesn’t have to be completely cold, but it should be no warmer than lukewarm. If you slice it while it’s still hot, the soft bread can tear.
I really had to restrain myself, the smell alone is enough to make your mouth water!
Ingredients and Substitutions
You’ll need a few more ingredients than the ones highlighted below. Check the recipe card for the exact amounts and complete ingredient list.
- Pearl sugar – This is what gives Dutch sugar bread its characteristic sweet, crunchy pockets. I actually bought my pearl sugar in France when I was visiting Eva from Eefkooktzo. I was planning to make this bread right away, but somehow it took me months to get around to it. Luckily, pearl sugar keeps for a long time. And you can buy it elsewhere too, so there’s no need to book a trip to France just for the sugar. 🙂
- Ginger syrup – A little goes into the dough, and you’ll also use some to brush the top of the loaf before baking. I simply used bottled ginger syrup.
- Gingerbread spices – Together with the pearl sugar, this gives the bread its warm, spiced flavor. A speculaas-style spice blend works well here.
- Butter – You’ll use butter in both the dough and the filling. And let’s face it, an extra swipe of butter on a slice of sugar bread isn’t exactly a hardship.
How to Make Dutch Sugar Bread
Sugar bread starts with a yeast dough, so you’ll need to allow enough time for it to rise twice. Luckily, the dough does most of the work while you wait.
First, make a smooth dough with flour, milk, yeast, sugar, salt, butter, egg, and ginger syrup. The dough is fairly wet, so a stand mixer fitted with a dough hook makes the job easier, although you can knead it by hand. Let the dough rise for about an hour.
For the filling, melt the butter and combine it with the pearl sugar and gingerbread spices. Spread part of this mixture over the rolled-out dough. Fold the dough and briefly knead it again to distribute the sugar throughout the bread.
Roll out the dough once more and spread the remaining filling over the surface. Roll it up and place it seam-side down in a greased loaf pan that has been sprinkled with sugar. Once baked and sliced, you’ll be able to see the swirl inside the bread.
Let the loaf rise for another 30 minutes. Brush the top with a little ginger syrup, sprinkle with additional pearl sugar, and bake for about 40 to 45 minutes, until golden brown and baked through.
Storing Dutch Sugar Bread
Dutch sugar bread is at its best when it’s fresh. Keep any leftovers well wrapped at room temperature to prevent the bread from drying out too quickly.
If a slice is no longer quite as fresh, you can warm it briefly before spreading it with butter. You can also freeze the bread really well. I love placing it in a toaster but be careful as it also tends to burn quicker due to the amount of sugar.
FAQ Dutch Sugar Bread
This recipe is inspired by the famous Frisian sugar bread from the northern Dutch province of Friesland, but I wouldn’t claim that it’s a completely traditional Frisian recipe. That’s why I simply call mine Dutch sugar bread.
Look for pearl sugar in well-stocked grocery stores, specialty baking stores, or online. Depending on where you shop, you may also find it labeled Belgian pearl sugar.
The bread is very soft when it first comes out of the oven. If you slice it while it’s still hot, the loaf can tear and you may compress that lovely fluffy texture. You don’t have to wait until it’s completely cold, but let it cool to lukewarm before cutting into it.
This is naturally a fairly wet dough, so a little stickiness is normal. A stand mixer with a dough hook makes it much easier to handle. Resist the temptation to immediately add lots of extra flour, as that can make the finished bread drier.
More Dutch Recipes
Dutch Sugar Bread (Suikerbrood)
Ingredients
For the bread
- 150 ml milk, lukewarm
- 7 g active dry yeast
- 350 g all-purpose flour
- 7 g salt
- 10 g white sugar
- 25 g unsalted butter at room temperature
- 1 large egg
- 40 ml ginger syrup plus extra for brushing
For the filling
- 150 g pearl sugar plus extra for the top
- 15 g unsalted butter plus extra for greasing the pan
- 2 tsp Gingerbread spices (or Dutch speculaaskruiden)
- 2 tbsp granulated sugar
Equipment
- 10-inch (25 cm) loaf pan
- Stand mixer with dough hook, optional
Instructions
- Warm the milk until lukewarm. Stir in the yeast and sugar and let the mixture sit for 10 minutes.
- Add the sifted flour and salt to the bowl of a stand mixer. Add the yeast mixture, ginger syrup, butter, and egg. Using the dough hook, knead until you have a smooth, elastic dough. You can also knead the dough by hand, but keep in mind that it will be fairly wet and sticky.
- Lightly grease a bowl with oil or butter. Place the dough in the bowl, cover with a damp kitchen towel, and let rise in a warm place for about 1 hour.
- To make the filling, melt 15 g (1 tablespoon) butter and stir in the pearl sugar and Dutch baking spice.
- Grease a 10-inch (25 cm) loaf pan with butter and sprinkle the inside with the granulated sugar.
- Roll the risen dough into a rectangle about ¾ inch (2 cm) thick. Sprinkle half of the pearl sugar mixture over the dough. Fold the dough over itself twice and knead briefly to distribute the filling.
- Roll the dough out into another rectangle, making the short side approximately the same length as your loaf pan. Spread the remaining pearl sugar mixture over the dough. Roll the dough up and place it in the prepared pan, seam-side down.
- Cover with a kitchen towel and let rise in a warm place for another 30 minutes.
- Preheat the oven to 375°F (190°C). Brush the top of the loaf with a little ginger syrup and sprinkle with additional pearl sugar, gently pressing the sugar into the dough.
- Bake for 40 to 45 minutes, until the loaf is golden brown and baked through.
- Remove the sugar bread from the pan and transfer it to a wire rack. Let it cool well before slicing. It can still be slightly warm, but slicing it while it’s hot may cause the soft bread to tear.
- Serve in thick slices, preferably with plenty of good butter.
Nutrition Information per portion:
Disclaimer:
The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.
Totally delicious and while it does take some time to make, it is so worth it! One of my favorites!