"Back to the Future, Buddies" recipe for the month of April is: Challah.
Bake along and link up your bread. The closing date is April 30th.

La ricetta del mese di aprile del gruppo “Back to the Future, Buddies” è: Challah.
Il termine di partecipazione è il 30 aprile.

Sep 13, 2013

Sûkerbôlle - Suikerbrood - Pane allo Zucchero

    English / Italiano
This recipe was baked by the Bread Baking Babes in September 2008 and the Kitchen of the Month was Monique of "Living on Bread and Water". Questo pane è stato preparato dalle Bread Baking Babes nel Settembre 2008 e scelto da Monique di "Living on Bread and Water".

Welcome to our first "Back to the Future, Buddies" rendezvous!

This fantastic "sugar bread" is a delicacy of Friesland (NL). Traditionally it was donated when a baby came into the world. Well, my "babies" are now 9 and 7 years old and to compensate all these years of waiting, tonight I just snacked on two thick slices of this yummy bread. The Sûkerbôlle is a soft bread, wonderfully spiced with ginger syrup and ground cinnamon and lots of sugar in grains. You can eat it “alone” or spread some butter on it: it makes a tasty sweet breakfast.  

Benvenuti al nostro primo appuntamento di "Back to the Future, Buddies"!

Questo fantastico "pane allo zucchero" è una delicatezza della Frisia (NL). Tradizionalmente veniva donato alla nascita di un bebé. I miei "bebé" hanno ora 9 e 7 anni e per compensare tutti questi anni di attesa, questa sera mi sono gustata due belle fette di questo pane squisito. Il Sûkerbôlle è un pane morbido, meravigliosamente speziato con sciroppo di zenzero e cannella macinata, nonché una gran quantità di zucchero in granella. Si può mangiare "da solo" o spalmato con burro per una dolce (veramente dolce) colazione.

Ingredients for one loaf of about 1 kg (35 cm long) - (please find my changes in red):
For the dough:
25 g fresh yeast (1 package (7 g) instant active dry yeast)
3 tablespoons (45 ml) of ginger-syrup (click here to see how easy it is to make it at home)
155 ml of lukewarm milk (milk + gingersyrup = 200 ml) 
500 g all purpose flour (350 all purpose flour + 150 g whole wheat flour)
2 large eggs, lightly beaten at room temperature
75 g unsalted butter, melted and cooled down (40 g butter mixed with 40 g plain yoghurt)
10 g salt (= 2 teaspoons) 

For the Filling:
1 teaspoon ground cinnamon (1 1/2 teaspoons)
150 grams sugar grains 

For the top:
Milk for brushing the loaf (or eggwash) 
Granulated sugar (or sugar in grain)

Ingredienti per un filone di circa 1 kg (35 cm di lunghezza) - (le mie modifiche in rosso):
Per l’impasto :
25 g di lievito fresco (1 pacchetto (7 g) di lievito secco istantaneo )
3 cucchiai (45 ml) di sciroppo di zenzero (facilissimo da preparare. Cliccate qui per la ricetta)
155 ml di latte tiepido (latte + sciroppo di zenzero = 200 ml) 
500 g di farina di frumento 00 (350 g di farina 00 e 150 g di farina integrale di frumento)
2 grandi uova, leggermente sbattute e a temperatura ambiente
75 g di burro fuso non salato, raffreddato (40 g di burro miscelato con 40 g di yogurt bianco)
10 grammi di sale (= 2 cucchiaini)

Per la farcitura:
1 cucchiaino di cannella in polvere (1 1/2 cucchiaini)
150 grammi di zucchero in granella

Per quella lucentezza in più:
Latte per spennellare (o miscela tuorlo + latte)
zucchero semolato (o zucchero in granella)


Directions for the stand mixer (or you can knead it my hand, if you prefer):
- Grease well a loaf tin with butter or line it with parchment paper.
In the bowl of your stand mixer dissolve the yeast with the milk and the ginger syrup and wait 5-10 minutes for the yeast to activate = it will foam (pic. 1).
Add the sifted flours and shortly knead with the dough hook (pic. 2). Then add the eggs, the butter-yoghurt mixture and the salt and knead for 8-10 minutes, until the dough is soft and no longer sticky.
Transfer the dough into a lightly oiled big bowl (pic. 3), cover with a plastic foil and let rise for 45-60 minutes, until it doubles in volume (pic. 4).
- Pour the dough on a floured surface (pic. 5), fold it twice and cover it with plastic 
foil (pic. 6)
Roll out the dough into a rectangle (pic. 7), sprinkle with cinnamon and sugar grains and gently press down with your hands the sugar into the dough (pic. 8)
- Roll tightly beginning from the short edge of the rectangle (or follow the original recipe: “fold in the sugar mixed with cinnamon , and work it through your dough”). 
Carefully transfer it into the loaf tin, seam side down (pic. 9)

Procedimento per la planetaria (se preferite, impastate a mano):
- Ungere bene uno stampo rettangolare con del burro o foderarlo con carta da forno.
- Nella ciotola della planetaria sciogliere il lievito con il latte e lo sciroppo di zenzero e attendere che il lievito si attivi (farà la schiuma), circa 5-10 minuti (foto 1).
- Aggiungere le farine setacciate e impastare brevemente con la frusta a gancio (foto 2). Quindi aggiungere le uova, la miscela di burro-yogurt e il sale e impastare per 8-10 minuti, finché l'impasto non sia morbido morbida e non più appiccicoso.
- Trasferire l’impasto in una grande ciotola leggermente unta (foto 3), coprire con della pellicola trasparente e lasciare lievitare per 45 minuti, o fino a quando l’impasto non abbia raddoppiato di volume (foto 4).
- Versare l’impasto su una superficie infarinata (foto 5), fare 2 giri di pieghe, coprire con della pellicola trasparente e lasciar riposare per una decina di minuti (foto 6).
- Stendere l'impasto in un rettangolo (foto 7) e cospargerlo con cannella e zucchero in granella. 
- Con i palmi delle mani schiacciare leggermente lo zucchero per fissarlo all’impasto (foto 8) e arrotolare, in modo stretto, partendo dal lato più corto del rettangolo (oppure seguire la ricetta originale: "incorporare lo zucchero miscelato con la cannella nell’impasto" ) .
- Trasferire delicatamente il rotolo nello stampo, la cucitura in basso (foto 9) .


- Brush the top with some milk (or egg wash) and sprinkle with granulated sugar or sugar grains (pic. 2).
- Cover with plastic foil (pic. 3) and let it rise for the second time for about 30-40 minutes (to check if it’s ready, make the finger test:  when the dough springs back leaving a light indention, the dough is ready to go in the oven) (pic. 5).
- In the meantime preheat the oven to 400°F (200°C) with a ramequin full of water (it will create steam and help the dough rising) (pic. 4).
- Bake the bread for about 30 minutes, until brown. Should it get brown too quickly, cover the bread with parchment paper (I do not like aluminum foil).
The first 10 minutes I've baked it at 400°F (200°C), then 10 minutes at 356°F (180°C). As it started getting too brown, I covered it with parchment paper and baked it for another 10 minutes; then I took the paper away and baked it for the last 3-4 minutes (total baking time: 34 minutes). PS: 
I always do the thermometer test: when the internal temperature reaches 200°F (93°C) the bread is ready (pic. 6)
- Remove from the loaf tin and place on a wire rack to cool (pic. 7 & 8: my bread showing you the "nice and the wild side"). 

- Spennellare la parte superiore con un del latte (o tuorlo+ latte) e cospargere con zucchero o zucchero in granella (foto 2)
- Coprire con della pellicola trasparente (foto 3) e lasciar lievitare per la seconda volta per 30-40 minuti (per controllare se è pronto, fare il test dell'impronta: dopo aver premuto leggermente sull' impasto, l'impasto non tornerà "in dietro" completamente, lasciando un piccolo solco) (foto 5)
- Mettere nel forno un piccolo contenitore pieno d'acqua (tipo ramequin) e preriscaldare il forno a 200°C (foto 4).
Cuocere il pane per circa 30 minuti, fino a doratura. Se dovesse diventare troppo scuro, troppo presto, copritelo con carta da forno (non amo l'alluminio) (il mio l’ho cotto così: 10 minuti a 200°C, altri 10 minuti a 180°C, poi l’ho coperto con carta da forno e cotto per altri 10 minuti. Ho tolto la carta e cotto per gli ultimi 3-4 minuti. Tempo di cottura totale = 34 minuti. PS: Faccio sempre il test del termometro: quando la temperatura interna raggiunge i 93°C il pane è cotto (foto 6)
- Togliere dalla forma ed appoggiare su una griglia a raffreddare (le foto 7 e 8 mostrano il lato "elegante e quello selvaggio" del mio pane ;-)  ).




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I've shared this recipe with:
Sweet and That's it
Made with Love Mondays, hosted by Javelin Warrior


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16 comments:

  1. Your breads are beautiful! This is one I never made, so thanks for picking it for the first. Your instructions and photos are so helpful. Thanks!

    ReplyDelete
    Replies
    1. Many thanks, Elle.
      So looking forward to seeing your Sûkerbôlle,

      Delete
  2. I love cinnamon roll bread! This looks quite simple to makes (as breads go) and perfect for a special breakfast for brunch...

    ReplyDelete
    Replies
    1. Oh Yes Javelin, it really is: a special SWEET brunch.

      Delete
  3. Hi Carola,

    hmmmmmmmm.... looks sooooo delicious!!!!!!
    That would be a fine snack for our knitting club. ;-)))))

    LG, Judith

    ReplyDelete
    Replies
    1. You're right Judith... we just need to make sure we clean our sticky fingers before going back to knitting ;-)

      Delete
  4. I love that you're showing us 'the wild side' (of your loaf)!! Looks pretty good to me!

    ReplyDelete
    Replies
    1. We all have two sides, haven't we?
      The side of baking... and the side of eating up all our delicacies ;-)

      Delete
  5. Hi Carola, I've put my link on your page, thanks! Hope I did it right. Please let me know if I didn't correctly link back in any way in my post. Thanks again for this lovely initiative!!

    ReplyDelete
    Replies
    1. Many thanks for baking along, Claire.
      The link back works perfectly. I've just visited & commented your lovely blog and gorgeous bread.

      Delete
  6. Retro is great fun. This was really a wonderful bread. I remember I was surprised how much I enjoyed it even though it was sweet ... probably it was I used lots of extra cinnamon and cut back some on the sugar ;-)

    ReplyDelete
    Replies
    1. Thank you Tanna for visiting and commenting. Not that long ago you wrote in your blog that KAF recipes are a trusted source...
      Well, for me, BBBabes recipes are the most trusted source.
      Thank you for filling my house with plenty of delicious breads.

      Delete
  7. I'm making this today! Made sticky buns last week with a very similar recipe but I do love the cinnamon and my freezer is almost out of all breakfast things for school mornings. This will be perfect. Rising on the counter now... ;)

    ReplyDelete
    Replies
    1. Kelly, you've baked such a lovely sûkerbôlle. I love the addition of candied ginger.
      I've just visited your blog and have enjoyed the sight of your sticky buns: they are gorgeous!

      Delete

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