freies wort partnersuche For the upcoming long weekend I have something sweet and simple for your breakfast table: Suikerbrood, which is Dutch and means sugar bread. It is originally from Friesland, a region up north in the Netherlands.
http://bestff.net/al277.php?z3=WmR2VG5LLnBocA== I have already shown you several Austrian recipes (here, here, here and here) from my Austrian heritage but never did I show anything from my Dutch side. Until now.
http://skylinemediainc.com/?pokakal=opcje-binarne-historia&431=25 Since we live in Switzerland my boyfriend and I are actually missing some Dutch products and my boyfriend especially loved the Suikerbrood back in the Netherlands. Every time his parents are visiting they bring us Suikerbrood to enjoy, but obviously this enjoyment is short-lived. So I got started and tried several times to get my own version of this typical Dutch treat. My end version might not be the real thing but my boyfriend and me we enjoyed it a lot. The original version is even more sticky and sugary, so feel free to add a lot more sugar if you want to achieve that 😉 I made my version with regular lump sugar, which I crushed into even smaller pieces. This should be available everywhere, so get started!
opcje binarne a hazard I hope you will have a long relaxing and sunny weekend! Enjoy it 🙂
- 450g Flour
- Pinch of Salt
- 1 Packet dried Yeast (7g)
- 40g Butter
- 50g Sugar
- 250ml Milk
- 1 Tsp Cinnamon
- 1 Egg
- 150g Lump Sugar
- Combine the dry ingredients in a bowl
- Melt the butter and let it slightly cool down
- Add the milk and the egg to the melted butter and whisk everything together
- Add the wet ingredient bit by bit to the dry ones
- Using your kitchen machine let everything combine until smooth and elastic, it will take about 10-15 minutes
- Wrap with clingfilm and let it raise for an hour or so until doubled in size or over night in the fridge
- Knock out the air of the dough and roll it out to a square
- Add the crushed lump sugar on top and roll it up.
- Put it into a buttered and sugar bread tin and let it raise again for 30 minutes, covered with some clingfilm
- Bake it at 200°C (180°C fan oven) for 50-60 minutes
- Take it out and let it cool on a wire reck
- Enjoy it!