Visiting The Dutch Countryside

Travelblog about The Netherlands | Exploring The Netherlands beyond the crowds

Frisian Suikerbrood Recipe (Dutch Sugar Bread): A Dutch Sweet Bread Recipe From The Netherlands

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a fresh and tasty dutch suger bread served on a wooden tray with a knife ready to get sliced
Dutch sugar bread is so incredibly tasty. Keep on reading to find the tastiest recipe of this Dutch bread.

We have some incredible Dutch recipes in The Netherlands, and Dutch sugar bread is one of them. If you’re interested in a fantastic Frisian sugar bread recipe, then you’re going to love this article. Not only will you learn how to make sugar bread, but you will also learn some history about this Fries suikerbrood. This sugar bread recipe is filled with, well, sugar. So, if you’re looking for a more healthy option, then this is not the place to be. However, if you are searching for an amazing suikerbrood recipe, then you came to the right place. 

History Suikerbrood

If there’s one traditional Frisian food that the entire country of The Netherlands seems to like, it’s Fries suikerbrood or Fryske Sûkerbôle in Frisian. This is a loaf of white bread with grains of sugar. It needs to have at least 40% of sugar, for it to be able to be called Frisian sugar bread. They also add cinnamon and ginger syrup.

This Frisian bread was given as a present to women who just had bared a girl: cinnamon and ginger were supposed to have a healing effect on the mom and make her stronger. If they had a boy, they got a special ‘krentencake or raisin cake. People also used to eat this sugarloaf during holidays or on Sundays. Nowadays, you can find this Fries suikerbrood all over the province of Friesland, and every baker has a sugarloaf recipe. You can also find Frisian sugar loaf in every supermarket in Friesland.

This Dutch sweet bread has to be ‘klef’, which is a combination of moist and sticky. When you take a slice of this Dutch bread, it should feel a bit disgusting to grab.

So, should you eat it if you’re looking to eat healthily? No. Should you make one of the best Frisian food recipes if you want to eat something delicious? Absolutely. I can guarantee that you will love this Dutch sugar bread. I don’t have a huge sweet tooth, but I definitely like to dig into the suikerbrood.

Now, let’s start cooking this Dutch suikerbrood!

Dutch Frisian Sugar bread Recipe


  • 450 gr flour
  • 5 gr salt
  • 7 gr of instant yeast
  • 50 gr of regular sugar
  • a teaspoon of cinnamon
  • 50 gr butter (melt it: the butter can be warm, but not hot!)
  • 1 egg
  • 50 ml of ginger syrup
  • 150 ml lukewarm milk
  • 250 gr pearl sugar
  • Extra butter to grease & to smear on a slice of Frisian sugar bread when it is cooled down
  • Aluminium foil

Good for one bread – 1 hour and 30 minutes preparation – 30 minutes to cook


1. Add the flour in a bowl.

2. Then add the regular sugar, a teaspoon of cinnamon, the yeast and the salt to the bowl with flour and stir it a little. 

3. Add the egg, ginger syrup, milk and butter.

4. Mix the dough until it is all combined, then knead the dough for five to eight minutes.

Optional: If you want to use the dough the next day, you can put it in the fridge when you finish the kneading. Next day, you need to take two hours to account for the dough to come to room temperature and rise. If you don’t have much time, you could preheat your oven to 50 degrees Celsius, turn it off and place the dough in for one hour to rise.

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5. If you want to use the dough the same day: cover the dough with a towel and leave it to rise on a warm place for around one hour.

6. After one hour of rising, preheat the oven to 200 degrees Celsius (392 F).

7. Put the pearl sugar in a bowl, add a little bit of cinnamon and a little bit of ginger syrup on the pearl sugar. Mix it around with a spoon, and then you add the pearl sugar to your dough. Make sure the sugar is evenly divided throughout the dough.

8. Grease a cake tin, and place in aluminium foil that is greased with butter too (otherwise your cake tin will damage by the melted sugar). Then, put the dough in the tin and leave it 15 minutes for its final rise.

9. Bake the bread in the cake tin for around 30 minutes, take it out of the tin and leave it to cool down on a wire rack.

Optional: When the bread comes out of the oven you can smear a bit of ginger syrup on the top part of the bread with a little brush: this makes the bread even stickier and sweeter (which is the whole point of this bread).

10. Place a tea towel on top of the Dutch sugar bread to make sure it stays soft when it cools down.

11. Cut the bread when it’s cooled down (this is important!) and eat it with butter.

Extra tips: If you can’t find ginger syrup, you can use 50 ml of honey with around 2 centimetres of ginger root (finely shredded). If you can’t find pearl sugar, and you do have an Asian store in your area: you can buy pure palm sugar and cut this to small cubes.

If you don’t have an Asian store nearby, but you can find sugar cubes in the supermarket: use the cubes and cut them in half or place the cubes in a plastic bag. Hit the sugar cubes a few times with a rolling pin to make them smaller.

buttered slices of Frisian sugarbread on a white plate

Handy tools to use for this recipe

I hope you’ve enjoyed making this Fryske Sûkerbôle recipe, and that this sugar bread from The Netherlands has tasted fantastic. It’s one of the best pearl sugar recipes, and I also love that it’s essentially a cinnamon sugar bread (and I’m a huge cinnamon lover, just like most Dutch people). I hope you will make this Dutch sugar bread recipe countless times and forever have tasty memories of a Dutch sugar loaf.

Don’t forget to share your photos of the dishes you’ve created with me on Instagram @visitingthedutchcountryside and at Facebook @visitingthedutchcountryside, so I can share your works of art.

Share this Dutch little pancake recipe blog with your friends, or family members, who you think will love this Dutch sugar bread!


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I wish I could say that this fantastic Dutch sugar bread recipe is entirely mine, but it’s mostly not. Most of the credits for this recipe go to Anne-Jet from Zoetekauwen blog. It’s a fantastic recipe that people need to try.

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