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White bread studded with large lumps of sugar and cinnamon. Frisian, and sweeter than outsiders expect.
The sugar lumps
Not fine sugar but coarse pieces that melt during baking and leave holes behind. Those cavities fill with syrup, and that is the whole point.
When it appears
Traditionally at a birth. The bread was given to visitors, and in parts of Friesland it still is.
How to eat it
Cut thick, with butter. Nothing else goes on it: this sits between bread and cake rather than being a sandwich.
The name
Sûkerbôle is Frisian. In Dutch it is suikerbrood, but packaging in Friesland almost always carries the Frisian form.
Fresh and later
Soft when fresh, firmer after a day. Toasted, the sugar turns liquid again, which many Frisians consider the best way.
Where to find it
Bakeries throughout Friesland, and supermarkets in the north.
Where to try it
Places in our directory that serve this
Leeuwarden 465 · Sneek 154 · Drachten 163 · Heerenveen 121 · Harlingen 99