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. 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.

Sugar bread from the Hageland  

300g of flour Pinch of salt 15g yeast 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
A Recipe Guide For The Amateur Chef Belgian Cuisine

Sugar bread from

the Hageland

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. 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.
300g of flour Pinch of salt 15g yeast 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.
a recipe guide for the amateur chef Belgian Cuisine
Photo: Wikimedia