Recipe: Zeeland sugar rolls
After eight cookbooks, a baking blog and hundreds of recipes, Heel Holland Bakt winner Rutger shares 100 recipes for cakes, cookies, loaf cakes, pastries, rolls and desserts—not only the ones he has baked most himself, but also those baked by home bakers. These recipes have been collected in his new baking book Rutger bakt de 100 allerbeste recepten.
Rutger: “When I was about eight years old, we visited an open-air museum with a traditional bakery. In that bakery, baking trays full of sugar rolls were baked in a large wood-fired oven. The dough was rolled into strands in a mound of sugar and shaped into sugar rolls. Fascinating. To date, they are the most delicious ones I have ever eaten, although the memory is slowly fading. Of course, I also started experimenting with sugar rolls myself. The secret to the most delicious sugar rolls turned out to be baking them very briefly at a high temperature; that way, they remain juicy. Want to make the sugar rolls even more delicious? Cut them in half horizontally, fill them using a piping bag with the pastry cream from page 280 and dust them with icing sugar.”
How to make Zeeland sugar rolls
- Mix all the ingredients for the dough into a smooth dough and knead for at least 10 minutes. The dough is quite sticky, so kneading is easiest with a stand mixer with a dough hook, but you can also do it by hand. Cover the dough and let it rise for 1 hour in a warm, draught-free place.
- Mix the brown sugar with the lemon zest and cinnamon powder. Spread this mixture over the work surface. Knead the dough briefly and divide it into 12 equal balls. Roll them through the brown sugar mixture and let them rest for 5 minutes. Then roll the dough balls out in the sugar mixture into strands of approximately 40 centimetres. Make sure the dough strands are well coated with the brown sugar mixture. Shape the sugar rolls by starting to roll in the middle and continuing to twist the strand around itself. Tuck the ends underneath the sugar rolls and place them on a baking tray lined with baking paper. Loosely cover the baking tray with plastic wrap and let the sugar rolls rise for 1 hour in a warm, draught-free place.
- Preheat the oven to 250 °C.
- Bake the sugar rolls for 7–9 minutes. Keep a close eye on them to make sure the loose sugar does not caramelise: if that happens, the sugar rolls are probably already done. Remove the baking tray from the oven and make sure you have a second baking tray lined with baking paper ready. Place it on top of the sugar rolls and quickly turn the baking trays over. Leave the Zeeland sugar rolls to cool further like this.
Title: Rutger Bakt de 100 allerbeste recepten
Author: Rutger van den Broek
Price: €29,99
Publisher: Carrera Culinair
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