The Irresistible Charm of Authentic Dutch Suikerbroodjes

Imagine waking up to the sweet, yeasty scent of homemade sugar rolls baking gently in your oven, promising a delightful start to your day. These traditional Dutch Suikerbroodjes are more than just a sweet bun; they are a taste of Dutch heritage, particularly from the northern province of Friesland, where they are known as “Fryske Sûkerbôle”. Characterized by their distinct pearl sugar topping that caramelizes beautifully during baking, these soft, rich, and slightly sweet buns offer an unparalleled melt-in-your-mouth experience.

What makes these sugar buns truly special is the careful two-step dough preparation process. By starting the dough the day before with a pre-ferment (poolish), you not only enhance the depth of flavor but also significantly improve the texture, resulting in a wonderfully airy crumb and that signature crunchy crust. This method also offers incredible convenience, allowing you to handle the majority of the preparation in advance. The next morning, all that’s left is a quick second rise and then baking them off to golden perfection. This ensures you can serve them warm, straight from the oven, maximizing their irresistible appeal.

These Dutch sugar buns are so flavorful and satisfying that they require minimal accompaniment – a simple smear of good quality butter is often all that’s needed to complete the experience. Presenting these on your Sunday breakfast or brunch table is a guaranteed way to bring smiles and joy to everyone. For a truly lavish spread, consider pairing them with other homemade delights like soft white buns, flaky homemade croissants, or a dollop of homemade plum jam with vanilla.

Essential Ingredients for Perfect Dutch Sugar Buns

Crafting these delectable Dutch Suikerbroodjes requires a few key ingredients, each playing a vital role in achieving their unique flavor and texture. The precise quantities can be found in the comprehensive recipe card at the bottom of this article. Here’s a closer look at what you’ll need and why:

• All-Purpose Flour: The foundation of our sugar buns. Standard all-purpose flour provides the right balance of gluten to create a soft yet structured dough. For a slightly chewier bun, you could experiment with bread flour, but for traditional Suikerbroodjes, all-purpose is ideal.
• Yeast: This recipe calls for instant yeast (½ oz / 12 grams / three teaspoons). Instant yeast is convenient as it can often be added directly to dry ingredients without proofing. If you opt for fresh yeast (1 oz / 24 grams) or dry yeast (½ oz / 12 grams), remember to first dissolve it in lukewarm milk to activate it before incorporating it into your dough. This ensures your buns will rise beautifully, resulting in that desired airy texture.
• Salt: A crucial ingredient for enhancing the overall flavor of the buns, balancing the sweetness, and strengthening the gluten structure. However, be mindful when working with yeast, as direct contact with large amounts of salt can inhibit or kill it. Always incorporate salt into the flour mixture first, then briefly knead, before adding the activated yeast or poolish.
• Milk, Butter, and Eggs: This trio contributes to the wonderfully rich, creamy, and tender crumb of the sugar buns. Use lukewarm milk for optimal yeast activity. Unsalted butter is preferred, as we control the salt content separately. Room temperature butter and eggs will incorporate more smoothly into the dough, leading to a more consistent texture.
• Granulated Sugar: Beyond just sweetness, sugar provides food for the yeast, which is essential for its activity and contributes to the buns’ airy structure. It also aids in browning the crust during baking.
• Pearl Sugar (Nib Sugar): This is the star ingredient that gives Suikerbroodjes their distinctive crunchy, sweet topping. Unlike regular sugar, pearl sugar consists of larger, hard granules that do not fully dissolve during baking. Instead, they caramelize slightly, creating those delightful pockets of sweetness and texture that make these buns so unique.
• Egg Yolk & Milk Mixture (for brushing): A simple glaze made from whisked egg yolk and a tablespoon of milk is brushed over the buns just before baking. This gives the Suikerbroodjes a beautiful, shiny, golden-brown crust, making them even more appetizing.

Step-by-Step Guide: How to Bake Your Own Suikerbroodjes

Baking these easy sugar rolls is a rewarding process, made simpler by the two-step dough method. The detailed, printable recipe with exact measurements and step-by-step instructions is conveniently located in the recipe card at the end of this blog post. However, let’s walk through the process to understand the magic behind these delicious Dutch treats.

1. Create the Poolish (Pre-Dough): Begin by activating your yeast. Dissolve the specified amount of yeast in lukewarm milk, adding a tablespoon of sugar to give the yeast a head start. Then, gradually incorporate a portion of the flour until a soft, shaggy dough forms. There’s no need for extensive kneading at this stage. Cover the bowl and let this pre-dough rise for about 2 hours, or until it has visibly doubled in size. This step, known as making a poolish, is essential as it deepens the bread’s flavor profile and contributes to a lighter, more tender crumb.
2. Prepare the Main Dough and First Rise: In a separate, large bowl, combine the remaining flour, salt, and sugar. Add the rest of the lukewarm milk, room temperature eggs, and softened butter. Briefly knead these ingredients together, just enough to combine them. Now, introduce your active poolish to this mixture. Continue kneading thoroughly until you achieve an elastic, smooth dough ball. The “windowpane test” (stretching a small piece of dough until it’s translucent without tearing) can help you determine if it’s sufficiently kneaded. Shape the dough into a ball, place it in a lightly greased bowl, give it a quick turn to coat, cover it tightly with plastic wrap, and allow it to undergo a slow rise in the refrigerator for approximately 12 hours. This overnight rise develops flavor even further.
3. Shape the Buns and Second Rise: The next day, gently press the air out of the risen dough. Divide it into ten equal portions. Roll each portion into a rough round and let them rest for 15 minutes. This brief rest allows the gluten to relax, making the dough easier to handle. Now, for shaping the final buns, gently round each piece by stretching the dough from the top and tucking it underneath, creating a taut surface and a tight seam at the bottom. This technique helps to develop the gluten and ensures a beautiful, crispy crust. Arrange the shaped buns on a baking tray lined with parchment paper, leaving enough space between them for expansion. Cover them loosely and let them rise for another hour in a warm place until noticeably puffy. Just before baking, make a slight cut or slice across the top of each bun to encourage even rising and add visual appeal.
4. Bake to Golden Perfection: While your buns are undergoing their second rise, preheat your oven to 430°F (220°C). Prepare your egg wash by whisking the milk with the egg yolk. Carefully brush the tops of the risen buns with this mixture; it will give them a beautiful golden sheen. Generously sprinkle each bun with pearl sugar, ensuring a good coating for that signature crunch. Transfer the baking tray to the preheated oven and bake for approximately 18-20 minutes, or until the Suikerbroodjes are gorgeously golden brown and thoroughly baked. Keep an eye on them towards the end to prevent over-browning.

Did you make this delicious recipe? Tag #byandreajanssen via Instagram! I love to see what your creation looks like and regularly share the most beautiful photos of you! Did you like this recipe? Then leave a rating on the recipe card! Your feedback helps other home cooks and me enormously.

Need more inspiration?

• You can find video recipes on my YouTube channel.
• And don’t forget to save the recipes on Pinterest, so you can easily find them again next time!

Dutch Suikerbroodjes (Sugar Buns)

Andréa