Photo: Wikimedia
Sift the flour with a pinch of salt. Dissolve the yeast in a little lukewarm milk. Make a well in the sieved flour and pour in the yeast milk. Mix and add milk. The result should be a dough ball that does not stick. Cover with a clean dishcloth and let rise for an hour at room temperature and draft-free.

sugar bread from the Hageland

2dl lukewarm milk 1 egg 15 to 20 sugar cubes
The Hageland is a region in Eastern Brabant and a small part in the west of Limburg. It is the area between the rivers Dijle, Demer, and Grote Gete.
Belgian Cuisine

taste and tradition

Creative Cooking the fiery passion
300g of flour Pinch of salt 15g yeast
Knead the dough a second time. Cut off a small part and roll it out into a large piece. Knead the rest of the dough with coarsely broken sugar cubes and make a round loaf. Wrap this in the rolled out dough and cut a few slots in the top. Let rise for another hour. Then put it in the oven at 210°C for 40 minutes. Spray the top with a little water once the bread is ready.
Sift the flour with a pinch of salt. Dissolve the yeast in a little lukewarm milk. Make a well in the sieved flour and pour in the yeast milk. Mix and add milk. The result should be a dough ball that does not stick. Cover with a clean dishcloth and let rise for an hour at room temperature and draft-free.
2dl lukewarm milk 1 egg 15 to 20 sugar cubes
The Hageland is a region in Eastern Brabant and a small part in the west of Limburg. It is the area between the rivers Dijle, Demer, and Grote Gete.
Photo: Wikimedia Belgian Cuisine Creative Cooking the fiery passion menu privacy policy

sugar bread from

the Hageland

taste and tradition
300g of flour Pinch of salt 15g yeast
Knead the dough a second time. Cut off a small part and roll it out into a large piece. Knead the rest of the dough with coarsely broken sugar cubes and make a round loaf. Wrap this in the rolled out dough and cut a few slots in the top. Let rise for another hour. Then put it in the oven at 210°C for 40 minutes. Spray the top with a little water once the bread is ready.
Ingredients Directions