Klary’s Sukerbolen (Sugar Bread)

A dear friend of mine who is a fellow lover of baking shared this traditional Dutch bread recipe
with me. It was simple to veganize, and it beats the pants off of any cinnamon bread I’ve ever had.
Rather than having a typical cinnamon swirl, this bread has delightfully crunchy cinnamon bites that sneak
up on you.
3½ cups fl our
2 packets (½ ounce or 4½
teaspoons) active dry yeast
1 teaspoon salt
teaspoon nutmeg
¾ cup plus 1 tablespoon
warm milk
3 tablespoons maple syrup
or agave nectar
¼ cup sugar
1 tablespoon ground fl axseed
3 tablespoons water
cup margarine, melted
1 tablespoon cinnamon
½ cup slightly crushed sugar cubes
In a medium bowl, mix fl our, yeast, salt and nutmeg
together. In a large bowl, mix milk, maple syrup and sugar
together. In a small food processor or a separate bowl
with an electric hand mixer, mix the fl axseed and water for
about 2 minutes, or until gooey. Add fl axseed mixture to
milk mixture, then add in the margarine. Add fl our mixture
star ting with 2 cups of fl our and continuing ½ cup at a time
until a sticky dough pulls together. Turn dough out on a
lightly fl oured surface and knead, incorporating more fl our
as necessary, until dough is smooth. Place dough in an oiled
bowl, and turn to coat. Cover with a kitchen towel and let
rise in a warm place for about 1 hour.
Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
In a small bowl, mix sugar cubes with cinnamon. Punch
down dough and turn out onto a fl oured surface. Knead in
sugar cubes and cinnamon into dough, being careful to not
overmix. Flatten dough into a rectangle about 10 inches long,
with the short end being the same length as your bread
pan (about 8½ inches). Then roll it up, pushing in protruding
chunks of sugar, and place it in the pan, seam side down.
Cover and let rise for about 30 more minutes. Preheat the
oven to 350 degrees. Brush top of loaf with oil and sprinkle
on sugar and bake for 30 to 35 minutes, until it is golden
brown and sounds hollow when tapped with a spoon.
Remove from bread pan and let cool on cooling rack. Store
leftover bread covered at room temperature.
Yield: 10 SLICES
Prep time: 35 MINUTES ACTIVE