Sunday, 15 September 2013

Sûkerbôle - Back to the Future Buddies

Carola from Sweet and Thats It chose this recipe for "Fryske sûkerbôle" or in Dutch "Fries suikerbrood" as the very first bake of a new baking project she initiated: Back to the Future, Buddies.

For all us Buddies who have joined in later, or have missed one or more (or a lot of) baking projects by the Bread Baking Babes and of course for any keen baker who likes to bake together. If you'ld like to bake along, have a look here.

Being Dutch, but living in Scotland, I was very excited to find we are baking a Dutch recipe this time. Originally it was posted by Bread Baking Babe Monique of Living on bread and water back in September 2008.

Since sûkerbôle is something typical Dutch, it is not available here for me to buy, so I had tried baking it before. With mixed results. Well, this recipe definitely worked out better! 
Luckily Carola gave us a hint a few days back how to make your own ginger syrup (recipe) but you can also use the syrup from a jar of stem ginger.

This really tastes like sûkerbôle as we know it from back home! I think the secret's in the 
homemade ginger syrup ....

My version of the recipe for two small loaves (for original 2008 recipe visit Living on bread and water or Carola's 2013 version at Sweet and Thats It)

For the dough:
7 gr instant active yeast
250 gr all purpose flour
250 gr strong white bread flour
10 gr salt
2 large beaten eggs (130 gr)
45 gr of ginger syrup
155 gr warm milk
75 gr melted unsalted butter, cooled

Put all ingredients in this order in the pan of your bread maker and choose the "dough" program. (I know, some of you might feel this is cheating, but hey, I don't have a mixer, so it is a pretty good alternative.) When the program is done, take the dough out and divide in two. Leave to rest for 10 mins. (covered). Flatten the dough into two 1 cm. high rectangulars, the short side the length of your bread tin. I used single use tin foil ones, very practical.

For the filling:
1,5 tsp ground cinnamon
150 gr broken sugar cubes

Divide the filling over your dough and roll up (tightly!) from the short side. Place the dough in the well buttered bread tins.

milk for brushing
broken sugar cubes to sprinkle

Brush the dough with a little milk and sprinkle with some more broken sugar cubes.
Cover and let rise for about 40 mins.
When well risen, bake in a preheated oven at 180C (fan) with steam. After 10 mins. cover the loaves loosely with tin foil. After 20 mins. turn back the oven to 160C. Bake for another 10 to 15 mins.
Remove the loafs from the tins and place on a wire rack to cool.

Enjoy on its own, or -preferably- with butter!


  1. Claire, thank you so much for joining the "Back to the Future, Buddies" project. It makes so much fun baking together and it's so interesting to see the different bread and the recipe adaption.
    Your sûkerbôlle with the Dutch Flags and Holland "plate" is gorgeous.
    Did you taste the ginger syrup melted in the lukewarm milk? I had to pull myself together to stop drinking it all: it was so good.
    I imagine it could make a good cold remedy. This winter I'll use it to kill all the "naughty bacteria"! :-)
    All the best!

    1. Sorry, I forgot to confirm that your linkup under my recipe works perfectly ;-)

  2. How great to find a recipe that tastes like home. Your bread looks delicious and just gooey enough with the ginger syrup. A great start to Carola's great idea of baking past bread recipes. Thanks also for giving credit to Monique and her original blog post.

  3. I remember this bread! So very good. And I think you may just be right, the homemade ginger syrup might just be the key. I made my own also as there was none to be found in my shopping haunts.
    So glad it was like "home", that's always a joy.