Sukerbole (Friesian sugar bread) and panettone recipe

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	Sûkerbole Friesian sugar bread			Panettone
	500 GRAM FLOUR 2 TEASPOONS YEAST 50 GRAM SUGAR 2 TEASPOONS SALT 1 1/4 CUP MILK 50 GRAM BUTTER 1 EGG 1/2 TSP CINNAMON 100 GRAM SUGAR LUMPS, cut in quarters 3 BOLLS PRESERVED GINGER, chopped			500 GRAM FLOUR 2 TSP YEAST 1 TSP SALT 100 GRAM SUGAR 6 EGGS 100 GRAM BUTTER, soft 100 GRAM RAISINS, soaked 50 GRAM CHOCOLATE, chopped 50 GRAM DRIED APRICOTS, chopped 50 GRAM SUGARED ORANGE PEEL
Mix flour, yeast, sugar, salt, milk, butter, cinnamon and egg together and knead for ten minutes. Add the sugar lumps and ginger and knead one minute more. Allow the dough to rise one hour. Knead one minute again and put it in a greased bread tin, let it rise another hour, Bake half an hour at 200 degrees Celsius.			Mix flour, yeast, salt, sugar, eggs and butter and knead for 10 minutes. Add some flour if the dough is too wet, it has to remain a little soft, though. Add the raisins, apricots, chocolate and orange peel and knead one minute more. Allow this mixture to rise for one hour. Take a round baking tin, grease it and tie a double sheet of baking paper around it, so the bread can rise high. Put the dough in the baking tin and let it rise one hour more. bake 30 minutes at 200 degrees Celsius.