SÛKERBÔLLE or Sugar bread

Today I will bake bread and send it to the Bread Baking Babes. I enjoy reading about the Babes and using their recipes. This month is their 3th anniversary and they ask to choose and send favorite bread from their collection. Because it was hard to choose my favorite from all the delicious bread and rolls, I went for the one I had already put on my list to bake; Sugar bread.

Bread Baking Babes, this one is for you!

Recently I baked a Kouign Amann also known as Breton Cake. This bread reminded us of Dutch suikerbrood (sugar bread). When we were young we ate this sweet bread on special days, probably because in those days you could only buy it in the far North of Holland. And we use to live near the coast. Holland is a small country, but driving 200 km for sweet bread is unthinkable. Nowadays you can probably buy it throughout the country. Even better is baking your own.
I didn’t have any sugar grains and made my own. I used sugar and added lemon syrup and stirred it till it formed grains. On top I brushed butter and sprinkled the remaining sugar grains. Be careful with this, the bread will turn very dark, like mine did.

This is what I used:

Dough:
500 grams all purpose flour
10 grams salt
3 tablespoons of ginger-syrup mixed with
190 ml lukewarm milk (you need a total of 200 ml)
12,5 g dry instant yeast
75 grams unsalted, melted butter (let it cool down before use}
2 eggs

Filling:
1 teaspoon cinnamon-powder
150 grams sugar grains

On top:
Granulated sugar to sprinkle on the bread

This is what I did:
Pre heat the oven on 200 C

Mix all the ingredients and let it rise for 45 minutes. Transfer the dough to the counter and stretch it. Put the sugar grains mixed with cinnamon on top and fold it in the dough.

Form it and put in a small bread-tin. Grease with butter or use parchment paper. On top, you can sprinkle granulated sugar to form caramel on the bread
Cover and let it proof for 45 minutes.
Bake for 30 minutes until brown and done.

Let it cool and enjoy it with or without some butter. It smells and taste great
I will send this bread to Tanna, Mykitcheninhalfcups, for the 3th anniversary of the Bread Baking Babes
I found this on Livingonbreadandwater
Also I will send this bread to WildYeast