Daring Bakers December Challenge: Dutch Sweet Bread

For the month of December, Andrea from 4pure took us on a trip to the Netherlands. She challenged us to take our taste buds on a joyride through the land of sugar and spice by baking three different types of Dutch sweet bread” 

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As usual December has been so hectic; holidays, baking, parties and presents. I love Christmas, it’s my favourite time of year. However, I left this challenge right down to the line: made this morning, cooled and photographed midmorning, editing at lunch, upload now. And to be honest, I don’t feel like baking, because we’ve got soooo much food. But these are good, really good.  And even better because I made them in my new mini bundt tin! Will become a staple in our house I’m sure. So keep this recipe for when you feel like seeing food again.

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Kruidkoek

(I made half because, food, too much food)

Ingredients:

4 cups (960 ml) (17-2/3 oz) (500 gm) all-purpose (plain) flourIMG_1831

1½ teaspoons (7 gm) baking powder

2½ cups (600 ml) (17-2/3 oz) (500 gm) brown sugar, firmly packed

2 teaspoons (10 gm) ground cinnamon

2 teaspoons (10 gm) ground nutmeg

2 cups (500 ml) milk

Directions:

Preheat oven to moderate 180˚C and spray your tin. line with baking paper if using a loaf tin

Whisk flour, baking powder, cinnamon and nutmeg in a bowl

Put the milk in a small saucepan and warm until it almost comes to a boil. Remove from the heat

add the sugar and whisk until the sugar has dissolved.

Pour the milk mixture into the dry ingredients whisk (by hand or using a machine) until the batter is totally smooth.

Pour into tins and bake for 13-15 minutes.

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