Frisian Sugar Bread (Suikerbrood)
Suikerbrood Say it: SOO-ker-broat
Suikerbrood is a traditional sweet bread from Friesland in the Netherlands. Studded with large pearl sugar lumps that melt into sweet pockets during baking, it has a soft, slightly sticky crumb and a beautifully caramelized crust. It is typically enjoyed at breakfast or brunch, often simply sliced and spread with butter, and is a beloved treat during holidays and family gatherings in the northern province.
Frisian Sugar Bread (Suikerbrood)
Suikerbrood
Pronounced SOO-ker-broat
- Serves
- 8
- Prep
- 25 min
- Cook
- 35 min
- Total
- 1 hr
- Level
- Medium
Also nut-free.
Allergens: contains gluten, milk, egg. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Method
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.
Regional variants
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.
Cook's notes
- 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.
Serve with
Thickly sliced and generously buttered, with coffee or tea.
Make ahead and storage
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.
