When I was looking for a punch recipe for my baby shower, I came up with this one. Blue Punch was something I truly desired because this time, I was having a son. The punch develops a lovely baby blue color when the ice cream partially melts, leaving fluffy blue and white clouds floating on top. Everyone praised the taste and requested the recipe. It’s also highly suited to your preferences. There are no boundaries. In place of the blue, try any flavor or color of unsweetened drink mix.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Additional Time: | 1 hr 50 mins |
| Total Time: | 2 hrs 45 mins |
| Servings: | 8 |
| Yield: | 1 loaf |
Ingredients
- 1 ¼ cups whole milk, lukewarm
- 2 tablespoons white sugar, divided
- 1 (.25 ounce) package active dry yeast
- 1 egg
- 2 ¾ cups all-purpose flour
- 1 teaspoon salt
- 3 tablespoons ginger syrup, divided
- 1 ½ tablespoons butter, melted
- 2 teaspoons vegetable oil, divided
- ¾ cup Belgian pearl sugar
- 1 tablespoon butter, melted
- 1 teaspoon ground cinnamon
Instructions
- Combine milk, 1 tablespoon sugar, and yeast in a small bowl. Let stand until yeast is frothy, about 10 minutes.
- Whisk egg in a small bowl. Place 1 tablespoon in a separate bowl; reserve for glazing.
- Sift flour into a large bowl; mix in salt. Add yeast mixture, beaten egg, 2 tablespoons ginger syrup, and 1 1/2 tablespoon melted butter. Knead until a smooth dough forms.
- Grease a large bowl with 1 teaspoon oil. Place dough in the greased bowl. Cover with a clean dish towel and let rise in a warm place until doubled, about 1 hour.
- Grease a 2-pound disposable loaf pan with remaining 1 teaspoon oil. Sprinkle remaining 1 tablespoon sugar and ginger syrup over the bottom and sides of the pan.
- Mix pearl sugar, 1 tablespoon melted butter, and cinnamon together in a bowl.
- Roll dough into a rectangle on a lightly floured work surface. Sprinkle 1/2 of the pearl sugar mixture on top; knead until evenly incorporated. Roll out again and add remaining pearl sugar mixture; knead until evenly incorporated.
- Shape dough into a loaf; place seam-side down in the prepared pan. Cover with a damp cloth and let rise until puffy, about 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C). Brush top of loaf with reserved beaten egg.
- Bake in the preheated oven until top is golden brown, about 30 minutes. Cool slightly in the pan before slicing, about 10 minutes.
- It is preferable to use a disposable aluminum foil loaf pan instead of a regular pan to avoid the sugar doing any damage. Try searching online. However, in a pinch, line your loaf pan with foil to protect it.
Nutrition Facts
| Calories | 338 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 2 g |
| Protein | 7 g |
| Saturated Fat | 3 g |
| Sodium | 344 mg |
| Sugars | 9 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
Easy recipe and delicious. I used parchment paper to line the loaf pan.
I love sukerbole; the ginger syrup makes for a unique flavour and reminds me of Friesland every time. I pretty much followed this recipe and it was a great result. – I made my own ginger syrup by simmering 1 cup maple syrup, 1 cup sugar, 1 cup water (would reduce next time) and sliced ginger (about 1 sq inch.) – Also, I used parchment paper for the bread pans. A neat trick is to wet the parchment paper and crumple it before fitting it to the pan. This makes it easier to form. Also, no issues with the added sugar and syrup on the sides and bottom. – Finally, I did the butter, cinnamon, and sugar a little differently. I kneaded the risen dough into a rectangle and brushed it with melted butter, sprinkled cinnamon, and half the pearl sugar. Then I rolled it up, kneaded it, and repeated. This creates that swirl effect when you cut into it. Now if I could only get it as sticky as the Frisian bakers do!