I'm late! But better late than never! This sweet bread was September's challenge for the Bread Baking Babes, this time hosted by Monique at Living on Bread and Water in the Netherlands, and I urge you to head over to her post to read about the background of this pastry!
Indeed it was a challenge to get all the ingredients: the first one I couldn't find was ginger syrup -- I know that you can get candied ginger in glass jars somewhere in Sweden, but I couldn't find it now when I needed it. But I am very glad that I didn't, because then I had to make it:
... and as side effect, I got these little yummies:
The next hard-to-find ingredient was the sugar grains or lumps that was supposed to be of a certain size: Parelkorrel suiker in Dutch, or is it Flemish? In Sweden you can buy "pärlsocker" (which probably is what parelkorrel suiker means), but those grains are smaller. The idea here is to create small pockets of sugar in the bread, and that requires rather large lumps. The simple solution was to cut ordinary sugar lumps for coffee into smaller pieces with a knife, I should say the final size was 6–8 mm or 1/4 inch. Here mixed wiith cinnamon powder:
And finally, I was all set, mise-en-place'd and all! So here's the recipe, and how I got the act together:
500 g all-purpose flour
10 g salt
1 tsp cinnamon powder (or more)
3 tbsp ginger syrup (see above)
Add milk to the ginger syrup to make a total of 2 dl (0,85 cup or appr. 7 fl oz)
25 g fresh yeast
75 g unsalted butter
150 g sugar grains (see above)
Melt the butter and add the ginger syrup/milk mixture. This needs to be luke warm, so either let it cool down or heat it up as necessary.
Dissolve the yeast in the buttermilk and add flour, salt, and the eggs. Beat the dough a couple of minutes by machine or 5 minuts by hand. It will become very smooth and elastic, and a little bit sticky, but not very much.
Let it rise for 45 minutes. In the meantime, prepare the sugar grains and mix with the cinnamon powder.
Take up the dough and give it a few kneads. Flatten it with your hands or a rolling pin. Sprinkle the sugar-cinnomon mixture on top of the dough, fold the dough on itself or roll it like a jelly roll, and then kind of knead the sugar lumps into the dough, but not too thoroughly, as the general idea I believe is to have it quite unevenly distributed.
Form the dough to a loaf and place it in a generously buttered bread baking pan. Let it rise for 15 minutes.
Bake in 200 °C / 400 °F for 30 minutes.
Try to wait until the sûkerbôlle has cooled down at least a little bit, then slice, spread with unsalted butter and enjoy!
And please steer over to the other Babes, who were participating in this month's challenge, and see how they made it: