Sugar Bun

Sugar Bun

 

If only for the wonderful odeur that spreads through the house you would do it: bake bread. Sugar loaf used to be one of my most favorite breads to eat at breakfast. Actually it’s been a while since sugar loaf has been on our breakfast table and since I suddenly had a craving for it, I started working on it right away.

A sugar loaf is originally a product from Friesland, which is a provence in the north of The Netherlands. It was given as a gift according to tradition, to mothers who had given birth to a girl (as was given raisin buns if it was a boy). It is a loaf that’s filled with sugar nibs (these are coarse sugar lumps or sugar pearls) and cinnamon. Because the sugar will caramelize in the oven, the bread gets a nice golden brown color and the combination of sugar and cinnamon gives it a particularly delicious flavor.

Sugar loaf is not a traditional bread. A traditional bread can be filled with almost anything. The most common filling for this sugar bread however, is a large dot of butter, which is obviously not to be despised, but there are people who like to combine the sweet flavor with a savory (think of cheese for instance). Personally this is not my favorite filling, but each his own thing I always say. The loaf, of course, doesn’t have to be eaten at breakfast or lunch. It can equally well be served with an afternoon cup of tea or coffee or even as a dessert (comparable with a cinnamon roll that can be served in the same way).

Perhaps it’s unnecessary to mention, but for the record I say it anyway: a sugar loaf is not exactly a product that dieticians and other health professionals will give their approval to. The ingredients flour, butter, milk, egg, and above all the sugar makes the bread not exactly a product that you can find in the healthy eating pyramid. But hey, always healthy food is boring and therefore occasionally (moderately) sinning is okay with me. This may at times be an excellent creative outlet and by the way, all work and no play makes Jack a dull boy. For me, taste is above all else the most important, and should the carbs be rather large, then just eat less of it I’d say. In any case, I myself won’t leave it to be touched (which maybe more people should do).

The load has a pretty good long shelf life when kept in a plastic bag, at least a few days to a week shouldn’t be a problem (beware to cool it before you put it in a bag however). Storing it in the freezer is also ideal of course. It’s obvious you can prepare it in the shape of a loaf, nothing wrong with that, but in case you’re planning to prepare it one time, it’s easier to cut it into slices first before you store it in the freezer. For convenience, I have therefore made ​​my sugar loaf in the shape of buns, not only for the convenience though, a bun looks beautiful also and the appearance is equally important, that’s why.

 

Suikerbroodje

 

Recipe Sugar Bun

Prep Time: 50 minutes

Cook Time: 25 minutes

Total Time: 1 hour, 25 minutes

Yield: 8 Buns

Recipe Sugar Bun

Ingredients:

  • 350 gr flour
  • 150 ml low fat milk (or half and half milk)
  • 40 gr diced sof unsalted butter
  • 10 gr caster sugar
  • 7 gr dried yeast
  • 1 lightly beaten egg
  • 1 tsp salt
  • 2 tbsp maple syrup
  • ¼ tsp cinnamon
  • 150 gr pearl sugar
  • Extra
  • 15 gr caster sugar to roll in the dough balls
  • neutral oil to grease the bowl
  • butter to grease the cake pan

Directions:

  1. Heat the milk and let it set until luke warm.
  2. Add yeast and sugar to the milk, stir well and let it set for 10 minutes until foamy.
  3. In the bowl of your standmixer add flour, yeast mixture, egg, cinnamon and maple syrup and mix on low speed with the dough hook.
  4. As soon as everything is mixed well, add salt.
  5. Mix on low speed until a dough ball. Add diced butter one at the time and keep mixing until butter is fully incorporated. Your dough has to be very smooth.
  6. Grease a bowl with some neutral oil, transfer your dough to the boil and cover with some plastic wrap.
  7. Let it rise for 1-1½ hour or until doubled in size.
  8. Slightly roll out the dough on a floured surface (use as little flour as possible).
  9. Devide the pearl sugar over the dough and combine by hand until fully incorporated.
  10. Form a sausage of the dough and devide into 8 equal pieces.
  11. Form 8 balls and roll them into the caster sugar.
  12. Grease a round cake pan with some butter and transfer the balls to the pan.
  13. Grease some plastic wrap with neutrale oil and cover the pan (greasing with some oil makes sure the dough balls won't stick to the dough).
  14. Let it rise for approx 1 hour.
  15. Preheat your oven to 180°C (fan) or 200°C (no fan) (355°F or 390°F).
  16. Bake for 15-20 minutes (the buns are ready when a toothpick comes out clean).

Notes

The preparation time is without 2½ hrs rising time!!

http://murielsbakingpassion.com/sugar-bun/

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