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250ml lukewarm milk
700g plain flour
2 sachets dried fast action yeast
25g fine caster sugar
3 free range eggs
150g unsalted butter
300g pearl sugar
Flemish sugar bread, a recipe from our Belgian neighbours, for people with a sweet tooth. A delicious recipe!
How to make a Flemish sugar bread
Warm the milk until lukewarm in a saucepan.
Make a well in the flour, pour in the yeast.
Pour in a slash of milk then stir it into the yeast.
Leave the bowl for 5 minutes, until the yeast foams a little.
Mix the sugar into the dough.
Mix in two of the eggs, one by one.
Knead the butter into the dough
Place the dough in a clean bowl, cover with cling film.
Allow the dough to rise for one hour in a warm place.
Weigh 1/3 from the dough, put it aside.
Knead the pearl sugar to the 2/3 of the dough.
Preheat the oven to 180°C
Roll out the 1/3 of dough.
Wrap it around the 2/3 part of dough.
Fold the rolled out dough closed.
Grease the baking tin lightly then place a strip of baking paper on the bottom
Place the sugar bread upside down in the mold.
Slash the top lenghtwise using a sharp knife
Brush the bread with a beaten egg.
Bake the bread for 1 hour.
Allow the sugar bread to cool in the mold on a wire rack.
Lift the sugar bread on the baking paper from the mold.
Serve the Flemish sugar bread with butter curls.