Suikerbrood or Dutch sugar loaf Recipe

• 500g strong flour (I used spelt. The original recipe called for all-purpose flour, but I think this is heresy when you use baker's yeast)
• 10g salt
• 1 tsp ground cinammon
• 3 tbsp ginger syrup
• Milk to be added to the syrup up to a volume of 200ml
• 15g fresh yeast (if you can only use 10g and retard the first fermentation in the fridge overnight, the bread will sure have more character)
• 75g melted unsalted butter
• 2 eggs
• 75g sugar lumps

Directions