Tuesday, September 30, 2008

BBB – The Splendid Sûkerbôlle


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:

 Ginger syrup

... and as side effect, I got these little yummies:

Candied ginger 

The ginger syrup recipe came from Cookie Baker Lynn (who also happens to be BBB), and it turned out to be so easy, rewarding and inexpensive that I will do this again and again, believe me.

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:

Sugar grains with cinnamon

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
2 eggs
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:

Living on Bread and Water (Monique), Notitie Van Lien (Lien), My Kitchen In Half-Cups (Tanna), Cookie Baker Lynn (Lynn), Lucullian Delights (Ilva), Bake my Day (Karen), I like to cook (Sara)


MyKitchenInHalfCups said...

That gives me heart Görel, it wasn't just us Americans who couldn't find that syrup. But like you I'm so glad I didn't, homemade again rules. Love that you put the syrup in a wine glass!
Your bread is beautiful!

Lien said...

So glad you could make it, your bread looks wonderful!

Ilva said...

I love the photos, such a decadent atmosphere, just the way it should be in a bread baking group like ours!

görel said...

Thanks, guys! Yes, I am too very happy I made it, and I certainly will make this one again.

Come to think of it, I should have had created some cigarette smoke for the pics ...

Baking Soda said...

For a moment you had me drinking that glass of white wine with you...

Gorgeous pics Görel, glad you made and enjoyed it!

Sara said...

Next time I make this I will make the ginger syrup too. Glad to see your lovely bread this month!

Monique said...

Good heavens, you and your camera...you can make syrop look like expensive white wine !
Bread looks good too...

Sophie said...

That dessert looks too good to pass up :)!