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314 Posts

200 g  Candico 1900 EBC Candy Syrup
200 g  Butter
  4 pc Eggs
 25 g  Special B
175 g  Wheat flour
 10 g  your choice of Belgian Yeast

Hydrate the yeast in a bit of lukewarm milk, or use slurry.

Let the butter go soft and mix it with the candy syrup. Add the four eggs and mix until it gets foamy.

Grind the Special B to a fine flour and add it together with the wheat flour. Mix thoroughly, add the yeast. Put the mixture in you baking tin and let it sit for an hour or so at room temperature.

Bake a 200°C for 20 minutes.

Enjoy with a Schwartz or a soft and chocolaty oatmeal Porter/Stout.

Posted 34 days ago.

Charter Member
The Internet
314 Posts

You are an evil genius.  Is this really no kneed dough? I'd imagine it comes out somewhat like pound cake.

Posted 34 days ago.

Bastrop, TX
485 Posts

OMG that looks good. I would maybe save some of the syrup and make a sugar glaze with it.

Posted 34 days ago.

314 Posts

Had to look up pond cake, yes that's it. Equal parts sugar butter flour and some eggs. No kneading, just with the mixer. Glaze sounds good.

The cake didn't come up very much, probably too much water in the syrup, the dough was rather runny, but it tastes good and that's what it is about.

The beer:

OG 1059
FG 1029
30 IBU
60 EBC

77   % Munich 15 EBC (Dingemans)
 7,7 % Pale Chocolate 525 EBC (Thomas Fawcett)
 7,7 % Cara 120 EBC (Dingemans)
 7,7 % Rye Flakes

mash 60 min @ 69°C
boil 60 min

30  IBU Malling @ FWH
1,3 g/l Malling @ Whirlpool

Mutated Windsor @20°C
umpteenth generation that is every time (re)propagated under UV.

Edit: If you like and make Chiabatta, replace a part of the flour by fine grind Rye Chocolate Malt flour, ~5-7% for starts. Gives a nice kick.

Posted 34 days ago.
Edited 34 days ago by ingoogni

Charter Member
Birmingham, AL
2480 Posts

This looks amazing!

Posted 34 days ago.

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