(1 Frisian sugar bread)


1.5 dl convert conversionmilk

1 teaspoon sugar

2 teaspoons dried yeast

350 gr flour convert conversion


2 tablespoons ginger syrup

1 tablespoon butter

1 egg

crystal sugar

For the stuffing:

150 gr convert conversionpearl sugar

1 teaspoon cinnamon

extra: bread pan (25 cm)

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How to prepare:

Heat the milk to ± 30°C/90°F. Add the sugar and the yeast and let rest for 10 minutes.

Sift flour and salt and add the yeast mixture, ginger syrup, melted butter and almost 1 beaten egg (keep back 1 tablespoon). Knead until you get a smooth dough that no longer sticks. Let rise for 45 minutes (± 25-30°C/85°F) under a wet cloth.

Grease the pan with butter and sprinkle with sugar.

Knead the dough a minute with the pearl sugar and cinnamon.

Put the dough in the baking pan and let rise for 30 minutes.

Preheat the oven to 200°C/395°F (fan oven 180°C/360°F).

Coat the bread with the tablespoon egg and sprinkle with some pearl or crystal sugar.

Bake the bread 30-35 minutes.

Serve in slices with lots of butter.



First published: April 12, 2003, Netherlands

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