Dutch Sugar Bread

• 3 tablespoons ginger syrup
• milk enough, so that added with the ginger syrup you get 200 ml.
• 2 eggs
• 5 1/4 tablespoons butter melted
• 3 2/3 cups bread flour
• 9/16 tablespoon salt
• 1 1/4 teaspoons dry active yeast instant
• 1 teaspoon ground cinnamon
• 6 tablespoons sugar
• 2 pieces fresh ginger
• 1 cup sugar
• 1 cup water

1. First, make the ginger syrup. Peel the ginger and finely slice it into rounds.
2. Add the ginger, sugar, and water to a nonstick pot. Boil until the ginger is tender. Reserve in the refrigerator.
3. Remove 3 tablespoons of the syrup and add it to a measuring cup. Fill the measuring cup with milk until 200 milliliters is reached. Pour this into a large bowl.
4. Whisk in the eggs and the melted butter.
5. Add salt and yeast to the flour and add these dry ingredients into the wet ingredients.
6. Knead the dough together until the glutens start to form and the dough is not as sticky and elastic. Cover with a damp cloth and set aside to double in volume.
7. Preheat the oven to 180 degrees Celsius.
8. Once doubled, turn the dough out onto a lightly floured work surface. Carefully working from underneath with your fingertips, stretch the dough out into a rectangle the side of your baking sheet.
9. Sprinkle over the dough the sugar and cinnamon.
10. Make a jelly roll with the dough. Starting on the long end of the rectangle, tightly roll towards the other long end. Transfer the roll onto a greased and floured baking sheet. Cover with plastic wrap and let sit to double in volume.
11. Bake 40 minutes until golden. Cool on a baking rack and serve.

ginger syrup, milk, eggs, butter, bread flour, salt, yeast, ground cinnamon, sugar, ginger, sugar, water

Taken from www.yummly.com/recipe/Dutch-Sugar-Bread-632244 (may not work)