“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”
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.
(I made half because, food, too much food)
4 cups (960 ml) (17-2/3 oz) (500 gm) all-purpose (plain) flour
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
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.