Frisian Sugar Bread (Oven)

Category: Yeast bread
Kitchen: dutch
Frisian Sugar Bread (Oven)

Ingredients

Dough:
Wheat flour (I have 1c) 150g.
Active dry yeast 4d.
Powdered milk 12g.
Hot water (50C) 200g.
Dough:
Opara
Salt 6d.
Melted butter 23g.
Wheat flour (I have 1c) 200g.
Sugar 18g.
Filling:
Sugar in chunks (I have brown) 85g.
Cinnamon 1h l.
Coarse-crystalline sugar for crumbling

Cooking method

  • Prepare dough. Warm up the water to 50C, add flour mixed with milk powder, yeast. Stir and leave for 10 minutes.
  • Add salt and melted butter, beat with a food processor for 3 minutes at medium speed.
  • Pour in the remaining flour, knead for 2 minutes at medium speed. Leave the dough alone for 30 minutes.
  • Then add sugar, knead for 5-8 minutes in a food processor until gluten develops:
  • Frisian Sugar Bread (Oven)
  • Next, form a ball from the dough, place in a container and leave for 1.5 hours. at 30C.
  • Prepare the filling. Chop lump sugar into small pieces, mix with cinnamon.
  • Next, put the dough on the table, dusty with flour, chop with a scraper into strips, which in turn into pieces. Put sugar on top:
  • Frisian Sugar Bread (Oven)
  • Next, press the sugar into the dough, form a layer, fold it in half, roll it in additional coarse-crystalline sugar (I have brown sugar) and put it seam up in a non-stick mold, 1.7-2l in volume:
  • Frisian Sugar Bread (Oven)
  • Cover with a towel and leave for 45 minutes at 35C, until the piece doubles in size.
  • Bake in an oven preheated to 180C for 45 minutes.
  • Remove the bread immediately from the mold and cool upside down for about an hour so that the sugar is caramelized. It turns out a bread with patterns of cinnamon and pockets of sugar syrup in the crumb. Cut into thick pieces.
  • Frisian Sugar Bread (Oven)
  • Frisian Sugar Bread (Oven)
  • Frisian Sugar Bread (Oven)
  • The taste is extraordinary. If possible, then you need to bake a double portion at once in two forms.

Note

Recipe from LJ Luda 🔗which it was impossible to pass by. Low bow to the Master.

Gasha
Well done, Ksyushik !!! And Luda is great! And that Frize, which this noble bread invented !!!
tsvika
Unusual bread Thank you!
Omela
Ganechka, Vika, Thank you!!!

Quote: Gasha

And that Frize, which this noble bread invented !!!

Yeah, there were a lot of them !!! Friezes (Frize. Friezen) - Germanic people from the Ingveon group, living in the provinces of the Netherlands Friesland and Groningen and some parts of Germany (Lower Saxony and Schleswig-Holstein) as a national minority. The historical territory of their habitat is called "Frisia". They are a people with a rich history and folk art. Starting from the 3rd century, and especially intensively - in the middle of the 5th century (440 AD) - during the era of the "great migration of peoples" - the tribe of the Frisians, together with the neighboring tribes of Angles, Saxons and Jutes, moved to Britain, inhabited in at that time, predominantly Christianized by Rome, the British tribes,

The population is about 410 thousand people (1992).

The language is Frisian. Belongs to the Germanic language group of the Indo-European family. Traditionally divided into West Frisian, North Frisian and East Frisian languages.

Frisians are predominantly Calvinists and Lutherans, and there are also Catholics.


(from Wikipedia)
MariS
Ksyusha,very interesting recipe for dessert bread for tea! Looks appetizing!
Decorated, as always, beautifully!
Omela
Thank you, Marish!
Vilapo
What a cool sweet bread, Omelchik as always
pygovka
Oksan, read it 10 times, apparently did not see it, where about the yeast? when to pour them? mix with flour and milk powder? otherwise I have already prepared FSE ...
Omela
Quote: pygovka

yeast where? when to pour them? mix with flour and milk powder?
Natasha, exactly. Thank you for noticing, adding to the recipe.

Lena, Thank you!
pygovka
yeah,. I ran ... it was very tempting with cinnamon, it tastes to me, it reminds me of apples.
Omela
Good luck Natasha!
SanechkaA
Mistletoe, I will definitely bake such bread, it is so interesting, but I am silent about the aroma and taste.The recipe was just VERY interested, it is impossible to pass by (and it is not necessary)
Omela
SanechkaA , Thank you! Good luck !!!
Lyuba 1955
Omela, so that your hands do not hurt! Such an original bun, I look at it and it's sweet right in my mouth
Thank you so much!
Omela
Lyuba, thank you!
Merri
Here I will bake it next weekend!
Omela
Irina, good luck!
Merri
Quote: Omela

Irina, good luck!
Thank you, Omelochka, I've already bought sugar! And, I can’t help but brag, I bought a clay pan for baking pizza 30 cm in diameter !!! More like a weekend!
Merri
Mistletoe, and if you take whole milk instead of milk powder and water, do you think the same amount as water? Or more?
Omela
Quote: Merri

bought a clay tray for baking pizza 30 cm in diameter !!!
Super!! Congratulations!!!
Omela
Quote: Merri

Mistletoe, and if you take whole milk instead of milk powder and water, do you think the same amount as water? Or more?
Irina, as much as water. But it is still better to buy milk powder, at least for the future, because it gives the dough a creamy taste and lightness.
Galinka-Malinka
Yes, I really wanted to try it. And can you put everything in a bread maker on the dough mode without dough, and then take it out, add sugar and put it to bake?
Omela
Galina, that all is possible. Try it, tell us about the result!
barbariscka
Well done Oksana !! And I kept going in circles until I could not bear it. She also put the dough on one loaf. I bake in a cold oven, see what happens.
I read it, it turned out funny, it's probably correct to say I bake starting baking from a cold oven ...
Omela
Vasya, I realized about the cold oven. Luda also offered this option. I'm sure everything will work out.
Vilapo
Mistletoe: rose: it is clear that I cannot pass by such bread and having bought lump sugar I immediately baked this sweet bread. What scent was cinnamon: swoon: while the bread was being baked, but we already ate it: nyam: Thank you from all my sweet teeth
Frisian Sugar Bread (Oven)Frisian Sugar Bread (Oven)Frisian Sugar Bread (Oven) and photo report
Omela
Lena, I recognize my brother Kolya !!!!!!!!!!! Glad you liked!!!
Merri
Quote: Omela

Irina, as much as water. But it is still better to buy milk powder, at least for the future, because it gives the dough a creamy taste and lightness.
Thank you!
Galinka-Malinka
Thank you very much for the recipe. Well, I really like it. It's simple, but the smell is simple.
The dough turned out to be watery. But I just put everything in the bread maker on the dough mode. Sorry lazy, I cook at work
Rastoyka
Frisian Sugar Bread (Oven)
Frisian Sugar Bread (Oven)

bakery products
Frisian Sugar Bread (Oven)
Frisian Sugar Bread (Oven)

AG at low speed for 40 minutes, temperature 205.
Frisian Sugar Bread (Oven)
Frisian Sugar Bread (Oven)

Bottom
Frisian Sugar Bread (Oven)
Frisian Sugar Bread (Oven)
Frisian Sugar Bread (Oven)

Well, this is in the bread maker for 40 minutes
Frisian Sugar Bread (Oven)
Frisian Sugar Bread (Oven)
Frisian Sugar Bread (Oven)
Frisian Sugar Bread (Oven)
Omela
Galinka-Malinka , to be stunned, what a beauty they made! Yes, even in the AG !!! Glad you liked it!!
Galinka-Malinka
Omela thank you too
Merri
Omela, and what sugar was ground? It seems that they are not very small pieces in the photo, almost like from a pack. Can I put the cubes straight?
Omela
Irina, broke it in half with my hands or as necessary. If the pieces are not very large, then you can also from the pack.
Crochet
Xun, and if we bake the yeast with fresh yeast as usual, we triple 12 grams of naman?
Omela
Kroshik, namana. The only thing is that you need to take water for fresh yeast 37C, not 50C as in the recipe.
Crochet
Quote: Omela

The only thing is that you need to take water for fresh yeast 37C, not 50C as in the recipe.
How good that you said Ksyu , otherwise I would have hit 50 ... I would have thought about it later what did I do did, but batmaybe it's too late ...

Thank you, my dear, I seem to be planning for tomorrow ...
LyuLyoka
Freaky bun !!! Mistletoe, a huge merci for the recipe True, I did not develop so picturesquely, but delicious pipets

Frisian Sugar Bread (Oven)
Omela
LyuLyoka , It turned out very beautiful! I'm sure it won't be limited to one batch!
LyuLyoka
100 percent, the more sugar is still full
Omela
Who would have doubted !!!!
OrangeN
Looks great, but the technology is not easy!
Omela
OrangeN, You never know what you can do till you try. Try it, I'm sure everything will work out!
Crochet
Then add sugar, knead for 5-8 minutes in a food processor until gluten develops

Ksyu, are you in assistant Ankarsrum kneaded?

If the answer is yes, then the next question is - is the speed medium-high or high?

Omela
Not, Kroshik, this bread is still in Thermomix. And in the ankarsrum I knead everything on high.
Crochet
Quote: Omela

in ankarsrum I mix everything on high.

Ksyu, do you have more NRA on high?!

It's okay for me, sometimes my ankarsrum "walks", I have to hold it ...

I've been on this Frisian I have a tooth ...

Ksyu, he's not a bit complicated, tohow much?
Omela
Quote: Krosh

Ksyu, he's not a bit complicated, tohow much?
That kanesh .. what's so difficult ?? Kneaded, folded.

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