Dutch Suikerbroodjes (Sugar Buns)
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!
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Parchment paper
- Baking tray
Ingredients
Poolish
- ½ cup milk tepid
- 3 teaspoons yeast instant
- 1 tablespoon sugar
- 1¼ cup all-purpose flour
Sugar Buns
- 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
Instructions
Poolish
- 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.
Baking
- 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.
NOTES
1. 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.
2. How do you check whether your dough is kneaded enough?
Check the dough because you don't want to under-knead or over-knead. You do that by pulling a fleece. Next, take a ball of dough and flatten it. Stretch the dough slightly, turn it a quarter, turn in your hands and turn it again. Then stretch the dough again and turn it a little again. Do this until a thin membrane (which you can see your fingers through) is formed (you cannot do this in one go). If the dough tears before you see a thin membrane, the dough is not good yet, and knead it for another 2 minutes. Then let the dough rise.
3. Oven - When you use a conventional oven, set the temperature to 430 °F (220 °C). In a convection oven, 400 °F (200 °C) is sufficient. You can choose to use conventional heat.
4. Storage
- 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).
Nutrition
Calories: 264kcal | Carbohydrates: 45g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 247mg | Fiber: 2g | Sugar: 12g | Vitamin A: 206IU | Vitamin C: 0.01mg | Iron: 2mg
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