Friesian Sugar Bread - Brambleberry Meadow

Ingredients

Dough

350 g All Purpose flour
10 g granulated sugar
7 g kosher salt
20 g instant yeast
160 g scalded milk
40 g unsalted butter, at room temp
40 g ginger syrup
1 tsp ground aniseed (optional)

Filling

200 g Belgian pearl sugar
40 g granulated sugar
1 tsp cinnamon
15 g butter, softened
extra butter and sugar for pan

Instructions

Put the flour, 10 g of sugar, salt, yeast, and aniseed (if using) into the bowl of a stand mixer. Scald the milk, then allow it to cool until it is lukewarm. With the mixer on low, pour in the milk, then add the butter and ginger syrup.
Knead in the mixer about 10 minutes, or until a smooth, elastic dough forms. Place the dough in an oiled bowl, flipping once to coat. Cover with a clean towel, and put in a warm place. Allow to rise 30 minutes, or until doubled.
Meanwhile. butter a 9" x 5" loaf pan, then coat with sugar. Set aside. Preheat the oven to 400 degrees.
Turn the dough out onto a clean counter. Knead in as much of the pearl sugar as you can. This will probably be about 3/4 of the total. Rest the dough for 10 minutes.
Gently roll the dough into a rough rectangle about 9"x13". Spread the 15 g of butter on the dough. Sprinkle with the granulated sugar and cinnamon, then strew with the remaining pearl sugar. Roll up, jelly-roll fashion, from one short end. Pinch the seam, tuck the ends of the dough in, and place in prepared loaf pan. Oil the top lightly (cooking spray works well), cover with a clean towl, and place in a warm place to rise for 45 minutes.
Place the loaf in the preheated oven, and bake for 15 minutes.
Reduce the heat to 350 degrees, and loosely cover the top of the loaf with foil to prevent overbrowning. Bake an additional 20-25 minutes, or until an internal thermometer reading reaches 195 degrees.
Remove from pan immediately. Rub top crust with butter. Allow to cool before serving

Notes

Ginger syrup - this is pretty easy to find these days, anywhere that you can find coffee syrups. Or you can make your own. Bring to a boil 1 c. water and 1 c. of sugar, along with 3/4 c. peeled and thinly sliced fresh ginger. Reduce to a simmer, and cook about 30 minutes. Strain. The remaining syrup will keep in the refrigerator for several weeks.

Converted quantities, dough:

2 3/4 c. flour
2 1/2 tsp granulated sugar
1 tsp kosher salt
2 1/4 tsp instant yeast (or one envelope)
2/3 c milk
2 Tbsp + 2 tsp unsalted butter
2 Tbsp + 2 tsp ginger syrup

Converted quantities, filling

1 c belgian pearl sugar
3 Tbsp granulated sugar
1 Tbsp unsalted butter