Wentelteefjes

Ingredients:

8 slices day-old white bread
1 1/2 cups lukewarm milk
2 eggs, lightly beaten
salt, to season
2 tablespoons icing sugar
1/4-1/2 teaspoon grated lemon zest
1/2 teaspoon vanilla extract
1 1/2 ounces butter (more if needed)
extra icing sugar, to serve (confectioner's sugar)
1 teaspoon cinnamon

Preparation:

In a bowl, whisk the milk with the lightly beaten eggs, a pinch of salt, the icing sugar, lemon zest, and vanilla extract.
Remove the crusts from the bread, and lay the slices in a shallow dish.
Pour the milk mixture over the bread and let stand for 30 minutes.
Melt the butter in a skillet and fry the bread slices on both sides until golden, being careful they don't break.
Serve immediately, sprinkled with extra icing sugar and cinnamon. 

Sûkerbôle (Sugarbread)

 

Makes two 8 1/2 by 4 1/2-inch loaves

Ingredients :               
4 cups all-purpose flour                   
155 ml milk, room temperature         
2 eggs                                     
3 table spoons ginger syrup                          
5 1/4 table spoon unsalted butter, melted           
2 1/2 tee spoon instant yeast                         
1 table spoon kosher salt                           
1 tee spoon ground cinnamon                  
1 cup pearl sugar   

Directions :                   

Mix all of the ingredients except the ground cinnamon and pearl sugar until evenly incorporated.
Knead 8 to 10 minutes.
Bulk Ferment 2 hours at room temperature
Divide in 2 pieces
Rest for15 minutes
Stretch into a rectangular shape and sprinkle with the pearl sugar and ground cinnamon.
Roll and shape into rectangular loaves, about 8 inches long.
Proof in a greased and floured 8 1/2 by 4 1/2-inch loaf pan.
Preheat Oven at  400ºF/205ºC
Final Proof  45 to 60 minutes at room temperature, or until almost doubled in size.
Bake for 30 minutes at 400ºF/205ºC, rotating the loaves after 15 minutes if necessary.
Cool for at least 30 minutes

Freshly baked sûkerbôlle, serve it with a thick layer of cream butter.

Enjoy it :)