Makes: 1 loaf
Prep time:
Cook time:
Total time:
  • 120 gr milk
  • 8 gr dry yeast
  • 400 gr white strong flour
  • 6 gr salt
  • 20 gr soft butter
  • 2 gr cinnamon
  • 1 egg
  • 1 egg yolk
  • 36 gr ginger syrup
  • 200 gr pearl sugar
  1. Heat the milk to lukewarm. Mix with the yeast in a bowl and let it rest for 5 min to allow the yeast to wake up.
  2. Add the flour, salt, soft butter, cinnamon, egg, egg yolk and ginger syrup. Knead the dough until elastic and smooth. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  3. Grease a cake tin and line the base with baking paper.
  4. Knead the pearl sugar into the dough.
  5. Shape the dough into a rectangle, roll it up and place it seem side down in the tin.
  6. Let the bread prove, in a draft free spot and lightly covered with cling film until doubled again in size, about an hour.
  7. Preheat the oven to 170˚C.
  8. Brush the bread with some milk and sprinkle some white sugar on top. Bake the bread for 30 min or until golden and done. Remove the bread from the tin and let it cool on a wire rack before slicing.
Stuff to know
The milk is at the right temperature when it is not hot nor cold to the touch.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Pearl sugar is also known as nib sugar. If not available, crumble regular sugar cubes into coarse crumbs.
Preferably, use special bread flours when making bread.