Making homemade Dutch suikerbroodjes (Sugar Buns) is delicious on Sunday morning for breakfast or as a dish at brunch. The sweet, crispy baked dumplings with a pearl sugar topping are delicious when they are still warm and spread with a lick of butter. After that, they don't need anything more. A tasty and simple recipe for tasty sandwiches!
Can you smell it already? Homemade sugar rolls in the oven so you can serve them right away. These sugar balls are creamy, slightly sweet, crunchy crust, and sprinkled with pearl sugar. These luxurious sandwiches melt in your mouth.
These buns are so nice because you make the dough in two steps. As a result, you can start making the dough the day before, and you only have to do a second rise the next day and only bake it off. This way, you can quickly serve them warm.
They are so tasty that you don't need more than a lick of butter. If you put this on the table on a Sunday morning, everyone is going to enjoy this, that's for sure!
What do you need for Butter Sugar Bun?
To prepare this Dutch Suikerbroodjes, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Flour - Use regular all-purpose flour for these sugar buns.
- Yeast - This recipe uses ½ oz. (12 grams, three teaspoons) of instant yeast. If you prefer to use fresh yeast, you need 1 oz. (24 grams). If you use dry yeast, you need ½ oz. (12 grams). Note: with both fresh yeast and dry yeast, you must first dissolve the yeast in lukewarm milk.
- Salt - Gives flavor to the buns. But watch out with yeast because salt can kill the yeast if it comes into contact in large amounts. That is why you first knead the dough lightly with salt and only then add the polish.
- Milk, butter, and eggs - Make the sandwiches taste wonderfully creamy. Make sure you use unsalted butter. We add salt separately.
- Sugar - The sugar allows the yeast to work, and you get an airy bun.
- Pearl sugar - or nib sugar. Larger chunks of sugar, that won't dissolve immediately in a batter.
- Egg yolk - With the yolk-milk mix, you brush the buns before they go into the oven. The buns will then take on a shiny brown color when baked.
How to prepare Easy Sugar Rolls
You can find a printable recipe with a step-by-step description at the bottom of this blog.
- Make a poolish by dissolving the yeast in lukewarm milk (that's how it will work). Then work in some of the flour. It doesn't have to be kneaded entirely yet, but it does have to form a dough. Cover the bowl and let rise for 2 hours until doubled in size. By making pre-dough, the taste of the bread becomes even more intense.
- Put in the flour, salt, and sugar and bowl, and add the milk, eggs, and butter. Knead briefly. Then add the pre-dough and knead until an elastic dough ball is formed. Shape the dough into a ball, place in a greased bowl, turn once, and cover with plastic wrap. Let rise in the refrigerator for 12 hours.
- Press the air out of the dough, divide it into ten portions, and form rounds of these pieces. Let rest for 15 minutes. Now round them up further by stretching the dough on top to the back and pressing the seam tight. Place on a baking tray covered with baking paper. Rounding the buns twice stretches the gluten and gives the sugar buns a delicious crispy crust. Cover and let rise for 1 hour. Cut or slice the top of the buns slightly.
- Beat the milk with the egg yolk and brush the rolls with it. Sprinkle each bun with train sugar. Bake in the preheated oven at 430 °F (220 °C) for 45 minutes until golden brown.
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Dutch Suikerbroodjes (Sugar Buns)
- ½ cup milk tepid
- 3 teaspoons yeast instant
- 1 tablespoon sugar
- 1¼ cup all-purpose flour
- 2¾ cups all-purpose flour
- ½ cups sugar
- 1 teaspoon salt
- ¼ cup milk tepid
- ½ stick butter room temperature
- 2 eggs slightly beaten, size L
- 2 tablespoons pearl sugar nib sugar
- 1 tablespoon milk
- 1 egg yolk size S
Ingredients you need per step are listed below the step in Italic
- Whisk tepid milk with the yeast and one tablespoon of sugar in a bowl.½ cup milk, 3 teaspoons yeast, 1 tablespoon sugar
- Add flour and stir. The dough should be soft and smooth.1¼ cup all-purpose flour
- Cover with foil and let it rest for about 2 hours; this is your starter.
Dough and first rise
- Add the remainder of the flour, salt, and sugar into a big bowl.2¾ cups all-purpose flour, ½ cups sugar, 1 teaspoon salt
- Add the rest of the milk, eggs, and butter and knead the dough for a short time, about 1 minute.¼ cup milk, ½ stick butter, 2 eggs
- At last, add the starter and knead again.
- Form a ball and put it in a bowl.
- Cover with plastic foil and let it rise for 12 hours in the refrigerator.
Forming buns and second rise
- Cut the dough into ten pieces and lay it on a baking plate covered with baking paper.
- Let it rest for about 15 minutes.
- Then form buns of the dough and put them back on the paper.
- Cover and let the buns rise for 1 hour.
- Meanwhile, preheat the oven to 430 °F or 400 °F.
- Cut the top of the buns with a pair of scissors or sharp knife.
- Whisk 1 tablespoon of milk with the egg yolk.1 tablespoon milk, 1 egg yolk
- Brush the top of the buns with the egg mixture.
- Sprinkle pearl sugar on every bun.2 tablespoons pearl sugar
- Bake the buns in the oven for about 18 minutes or until golden brown.
- Room temperature - The sandwiches can be stored for up to two days in a (paper) bag at room temperature.
Refrigerator - Do not keep the sandwiches in the fridge. Due to the high humidity, the bread rolls become moist.
- Freezer - Freeze the sandwiches in a freezer bag or container. This way, they stay good for up to 2 months. Thaw the buns at room temperature. Tip: Place baking paper between the buns. This way, they don't freeze together, and you can remove and thaw exactly the required number of sugar buns from the packaging.
- Make them crisp again: Moisten the tops of the buns and heat them in an oven at 390 °F (200 °C) for 5 minutes (or 3 minutes at 390 °F (200 °C) in the Air fryer).