| Title: | How to Make them Goodies |
| Notice: | Please Don't Start New Notes for Old Topics! Check 5.* |
| Moderator: | FUTURE::DDESMAISONS ec.com::winalski |
| Created: | Tue Feb 18 1986 |
| Last Modified: | Thu Jun 05 1997 |
| Last Successful Update: | Fri Jun 06 1997 |
| Number of topics: | 4127 |
| Total number of notes: | 31160 |
A couple of guys from the Netherlands have been here in Oslo working
with one of my colleagues. The first day they had brought something
they called "sugar bread", which they said was a specialty from
Holland. It was nice and gooey on the outside, and had an irregular
strip of something a bit gooey running irregularly through each slice.
I recognized the flavor of cinnamon in the goo on the outside, but this
was not an ordinary cinnamon bread as I know it. It was delicious.
Does anyone recognize this. Especially, does anyone have a recipe?
| T.R | Title | User | Personal Name | Date | Lines |
|---|---|---|---|---|---|
| 3820.1 | Krentebrot perhaps ?? | JURA::ARBERE::ARBEZ | Thu Jul 15 1993 07:56 | 12 | |
Hello, If it looks like a cake with raisins in it, and a band of almond paste in the middle, perhaps it was "krentebrot met spijs". The way I know to get it is to buy it in a baker's!! You could ask to dutsch people to have a recipe because I'm french, and I don't know how to do it. If it looks like wafer, perhaps it is "stroop-waffels". It is 2 wafers, and between, there is a sirup made of sugar, cinnamon ... Regards. | |||||
| 3820.2 | Will check | ULYSSE::MILDER | Nihil obstat | Fri Jul 30 1993 11:07 | 17 |
Elizabeth:
Suikerbrood = sugar bread, baked with small lumps of sugar on the outside
and inside. The sugar gives the bread a characteristic gooey (syrupy) look
& feel (& taste). Sort of half-way between cake and bread. I'll see if I
can dig up a recipe.
Estelle:
Krentenbrood = bread with raisins, with or without almond paste. Not
the same thing as suikerbrood. Regarding these "stroopwafels" - France
may have lots of excellent cookies and wafers and biscuits, but why I
have to travel 800 miles for some decent stroopwafels is beyond me ;-)
-maarten. (Dutchman in Valbonne)
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| 3820.3 | Here we go | ULYSSE::MILDER | Nihil obstat | Mon Aug 02 1993 03:02 | 19 |
500 g plain flour
30 g fresh yeast
3 dl tepid milk
10 g salt
1 egg
50 g soft brown sugar
Prepare dough and leave to rise in a warm place for 1 hr.
Next: mix 300 g sugar lumps (crumbled) with 2 teaspoons of cinnamon.
Work this mixture into the dough. Set to rest in lukewarm place for 30
mins. Cover tin with buttered grease-proof paper. Bake in pre-heated
oven (200-225�C) for 30-40 minutes. Turn out onto wire rack. Brush top
with butter. Leave to cool. Done.
-mm.
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