Pão de Açúcar Frísio (Suikerbrood)
Suikerbrood Diga: SOO-ker-broat
Suikerbrood é um pão doce tradicional de Friesland, nos Países Baixos. Salpicado com grandes torrões de açúcar pérola que derretem em bolsos doces durante o assamento, tem uma migalha macia, ligeiramente pegajosa e uma crosta lindamente caramelizada. É tipicamente apreciado no café da manhã ou brunch, muitas vezes simplesmente fatiado e passado com manteiga, e é um querido mimo durante feriados e reuniões familiares na província norte.
Pão de Açúcar Frísio (Suikerbrood)
Suikerbrood
Pronunciado SOO-ker-broat
- Rende
- 8
- Prep
- 25 min
- Cozimento
- 35 min
- Total
- 1 h
- Nível
- Médio
Também sem nozes.
Alergênicos: contém glúten, leite, ovo. Verifique os rótulos dos ingredientes embalados.
Ingredientes
As quantidades foram ajustadas. Tempos de cozimento e tamanhos de formas permanecem os mesmos.
Modo de preparo
Combine the lukewarm milk, water, yeast and 1 tablespoon of the granulated sugar in a small bowl. Let stand 5-10 minutes until frothy.
In a large mixing bowl or stand mixer fitted with a dough hook, mix the flour, remaining granulated sugar, salt and cinnamon (if using). Add the yeast mixture, egg and softened butter.
Knead on medium speed or by hand for 8-10 minutes until the dough is smooth, elastic and pulls away from the sides of the bowl. It will be quite soft and slightly sticky.
Cover the bowl with a clean kitchen towel and let the dough rise in a warm place for about 1 hour, or until doubled in size.
Gently punch down the risen dough. On a lightly floured surface, pat it into a rectangle and scatter the pearl sugar evenly over it. Fold the dough over the sugar several times to distribute the lumps throughout without crushing them.
Shape the dough into a log and place it seam-side down in a greased 9x5-inch (23x13 cm) loaf pan. Cover and let rise again for 45-60 minutes until the dough reaches just above the rim of the pan.
Preheat the oven to 375°F (190°C). Brush the top of the loaf lightly with milk or melted butter.
Bake for 30-35 minutes until the top is deep golden brown and the internal temperature reaches 200°F (93°C). If the top browns too quickly, cover loosely with foil after 20 minutes.
Remove from the oven and let cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Variantes regionais
Some bakers add a touch of lemon zest or replace part of the milk with buttermilk for a slight tang. In modern versions, chocolate chips or raisins are sometimes added, though these are not traditional in Friesland.
Notas do cozinheiro
- Use real Belgian or Swedish pearl sugar; regular sugar will melt away completely and change the character of the bread.
- The dough is soft and slightly sticky; resist adding too much extra flour or the final bread will be dense.
- Serve thick slices with cold butter for the classic Frisian experience.
Sirva com
Thickly sliced and generously buttered, with coffee or tea.
Fazer com antecedência e armazenamento
Best eaten the day it is baked. Store in an airtight container for up to 2 days; reheat slices briefly in a warm oven or toaster.
