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1 Frisian Suikerbrood (Frisian Sugar Bread)

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Frisian Suikerbrood (Frisian Sugar Bread)

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Ingredients

20 slice(s)

Citrus Sugar

  • 1 orange zest, roughly chopped
  • 1 lemon zest, roughly chopped
  • 40 gram White Sugar(or Raw)

Bread

  • 600 gram bakers flour
  • 2 tablespoon instant yeast, If using Fresh yeast, dissolve in Milk)
  • 330 gram full cream milk, Lukewarm
  • 10 gram salt
  • 40 gram Citrus Zest, As prepared above
  • 60 gram Butter, Softened
  • 300 gram Sugar Lumps, I broke up sugar cubes using my Mortar and Pestle, If you can get Pearl sugar this also works well. I tried to break up my sugar cubs in my Thermomix, but it didn't work that well
  • cinnamon, To sprinkle in the bread. You can mill your own or use ground cinnamon
  • Crystal Sugar, To prepare loaf tin. Gives a lovely crunchy caramel crust to the bread
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  • 6
    32h 30min
    Preparation 2h 30min
    Baking/Cooking
  • 7
    easy
    Preparation
  • 8
    • Appliance TM 31 image
      Recipe is created for
      TM 31
  • 9
5

Recipe's preparation

    Citrus Sugar

  1. 1. Remove Zest from Orange and Lemon, and roughly chop.


    2. Place Zest and aSugar into Mixing Bow, and Chop 5s/Speed 8. 


    Chop longer if finer Citrus Sugar is preferred


    Set Aside, and clean and dry mixing bow. Will keep in Fridge and can be used in Stollen and raisin buns. I also added it to butter to make a citrus butter.

    2. Bread

  2. Prepare a Loaf tin by greasing the tin and then sprinkling with sugar crystals. I could only find Coffee Sugar Crystals, but these worked great


    1. Place Flour, Yeast, Milk, Salt and Butter (add this last) into mixing bowl. 


    2. Mix for 30s/ Speed 5 until combined. 


    3. Kneed for 1:30/Closed lid/dough mode


    4. Remove Dough - I find the easiest to turn the bowl upside down and twist the bottom of the blades. 


    5. Kneed into a ball, and allow to proof for 30 min in a covered bow (or thermomat if you have one)


    6. Knock down, then roll out dough into a rectangle shape, approx 1-2 cm thick. 


    7. Sprinkle with Cinnamon, then scatter sugar lumps over. 


    8. Roll into a ball and then roll out again, and repeat with cinnamon and sugar lumps. 


    9. Repeat until desired sugar lumps have been added. (I do it 3-4 times)


    10. Set aside in a covered bowl for 10 minutes


    11. To make the loaf, roll into a rectangular shape, then fold in the edges to make an envelope shape. Then roll up to make a rounded loaf shape. 


    12. Place in Prepared loaf tin, and allow to proof for a further 1 hour. 


    13. Place in Oven for 30 minutes. Watch as the top can become brown. If the desired colour on top has been reached, cover with foil. 


    Allow to cool so that the bread is still warm. 


    Best served warm, with the sugar still gooey, with plenty of butter. I made my own butter, and added some Citrus Sugar and a squeeze of orange juice. It worked really well and enhanced the cinnamon in the bread

10

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This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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  • It may be common knowledge for everyone else but...

    Submitted by BMS1025 on 13. April 2020 - 06:03.

    It may be common knowledge for everyone else but for an amateur, it is not....what temperature is the oven supposed to be set to?

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  • This is my first recipe that

    Submitted by klaskeklase on 22. March 2014 - 15:44.

    This is my first recipe that I have posted (and that I have altered for my Thermomix) - sorry if it doesn't make sense, please let me know if I can change it to make it easier

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