Surinamese puntjes
Pointed, yeast-raised Surinamese rolls with a light crumb and a thin crust, shaped with a pressed seam and baked with a semolina coating.
Modern method
Frisian suikerbrood: Toine's version
Sûkerbôle · Suikerbrood · Frisian sugar bread
Yeasted sugar bread with cinnamon, pearl sugar and ginger syrup, shaped into two standard loaves or three paper-pan loaves.
Sugar in layers
Cinnamon and pearl sugar run through the shaped dough. Ginger syrup also goes beneath the loaves, giving this version its distinct base.
Sources for this section
History
A contemporary Dutch recipe published 21 May 2021 and identified as Frisian sugar bread. No earliest attestation is established.
Ingredients
Yield 24 slices from two regular or three paper-pan loaves · Scaling: source batch only
All-purpose flourdough
700 g
Milkdough
300 mL
Approximately 43°C before mixing with yeast.Granulated sugardough
20 g
Yeastdough
14 g
The page does not identify the yeast form.Unsalted butterdough
40 g
Melted.Eggsdough and wash
2
Beat together; reserve 2 tbsp for wash.Saltdough
9.9 mL2 tsp as recorded
Ginger syrupdough
59 mL4 tbsp as recorded
Pearl sugarfilling
300 g
Cinnamonfilling
9.9 mL2 tsp as recorded
Unsalted butterfilling
30 g
Melted.Granulated sugarpan bases
44 mL3 tbsp as recorded
Ginger syruppan bases
30 mL2 tbsp as recorded
Unsalted buttergreasing standard pans
Amount unspecified.
Granulated sugar and pearl sugartopping
Amounts unspecified.
Oilrising bowl
Amount unspecified.
Method
Risks and precautions · Standard risk
Raw flour
Raw grain flour can carry harmful bacteria.
Hazard sourceDo not taste raw dough. Keep flour away from ready-to-eat foods and clean hands, utensils and surfaces after handling.
Control sourceDo not taste raw dough. Bake the loaf fully; for a repeatable center doneness check, use about 190°F (88°C) at the center as a general yeast-loaf benchmark, while accounting for pan size.
Control sourceThe source gives a bake time but no center-temperature endpoint. A general yeast-loaf benchmark is about 190°F (88°C) at the center; this benchmark is not specific process validation for this recipe.
- Beat the eggs; reserve 2 tbsp. Mix warm milk, dough sugar and yeast; wait 10 minutes.
- Sift flour with salt. Add dough butter, syrup, remaining eggs and yeast mixture. Knead smooth with a dough hook. Oil the bowl, cover with a damp towel and rise warm for 1 hour.
- Mix filling ingredients. Divide into four portions for two regular pans, or six for three paper pans.
- Butter regular pans; line paper-pan bases with parchment. Divide pan-base sugar and syrup equally among pans.
- Divide dough into two or three pieces. Roll each 2 cm thick; press in one filling portion. Fold outer edges inward, then fold together.
- Roll again with its short edge matching pan length. Add another filling portion; roll tightly from that edge. Place seam-down in pans.
- Cover; rise warm for 30 minutes. Heat a non-convection oven to 190°C.
- Brush with reserved egg; add topping sugars. Bake about 30 minutes, checking at 15 minutes and rotating if needed. For a center doneness check, use a thermometer and aim for about 190°F (88°C), a general King Arthur Baking benchmark for most yeast loaves. The source recipe itself gives a time but no internal-temperature endpoint, and pan size affects timing. Cool completely before slicing.
Conditions
Yield24 slices from two regular or three paper-pan loaves
Fermentationfrom 1.5 h
Temperature controlAmbient, monitored
Places
Friesland
Documented preparation · Region evidenceFrisian association; not a precise birthplace.
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Sources
Toine's KitchenRecipe · Geography · Identity
Suikerbrood: Dutch Sugar Bread / Frisian SûkerbôleFormula, filling division, shaping, pan alternatives, rises, baking and complete cooling.
Cited in: Sugar in layers
U.S. Food and Drug AdministrationSafety
Handling Flour Safely: What You Need to KnowRaw flour hazards and handling.
King Arthur BakingMethod
Using a thermometer with yeast breadAbout 190°F at the center is a general benchmark for most pan breads, freeform loaves and soft rolls; some bread types need different targets.