This week’s Sweet is the Sugar Bread, a locally much appreciated classic, commonly known as craquelin/suikerbrood. This is my interpretation of it.
Wheat flour – eggs – butter – sourdough - milk - pearled sugar - cane sugar - sel de Guérande - yeast
| Weight | 265 g |
|---|
€ 5,90
Sold Out
Back to bake for you on
the 18th of August
(orders open on Thursday August 13)
