For the Sxfbkerbxf4lle/ Suikerbrood - For the ginger syrup, I used 1tbsp finely crushed ginger/ ginger paste + 1 1/2 tbsp granulated sugar + 1 1/2 tbsp water. Mix everything together and bring to the boil in a small saucepan, over medium heat. Stir and when it thickens a bit becoming syrupy (about 2 minutes) take it off the heat and strain. Discard the sediment and use the golden coloured syrup in the recipe below.

Place all the ingredients, except the sugar chips and cinnamon, in a food processor bowl (you can knead by hand if you choose). Run the processor till you have a dough that is soft but not sticky. Place the dough in an oiled bowl, cover and allow to rise for about 1 to 2 hours till almost double in volume.

Reserve a few of the sugar chips and mix the rest of them with the powdered cinnamon. Deflate the dough and and add the cinnamon sugar chips and knead this into the dough. Another way is how I did this. Stretch the dough into a rough rectangle and uniformly sprinkle the cinnamon sugar chips over it. Tightly roll up the dough starting from one of the shorter sides.

Place the rolled dough, with the seam down and sides neatly tucked in, into a greased loaf tin. Cover and allow it to rise till almost double (another 1 to 2 hours). Brush the top with cream or milk and sprinkle reserved sugar bits on top. Lightly press them into the dough without deflating the dough.

Bake the loaf at 200C (400F) for about 25 to 35 minutes till the bread is done and the sugar bits are just beginning to turn golden. Cool completely on a rack. Slice into thick pieces and serve buttered or plain, with tea or coffee. This recipe makes one small loaf. You may double the recipe for 2 loaves.

For the Croissants, dissolve the yeast in the milk. Put flour, salt and sugar in the bowl of your mixer with dough hook, or food processor and mix on low. Gradually pour in the milk-yeast mixture. Knead until a sticky dough ball is formed and dough is pulling away from bowl.

Let it rest for about 20 minutes and then remove the dough from the mixer/ processor. Do not handle the dough much. Place in a bowl, cover and allow to rise until double (about 1 1/2 hours). Punch down, put it back in the bowl, cover and then allow to rest in fridge overnight or for at least 8 hours. In the meanwhile take the butter, place it between sheets of plastic film or parchment paper and flatten it out with a rolling pin into a rectangle (about 8u201d by 6u201d). Place in the fridge till required.

Shape the dough into a ball and cut an approx. 3/4" cross in the centre. Roll out the 4 sides to make flaps leaving a centre section big enough to hold the butter block. Place butter block in centre, and fold the flaps over to completely enclose the butter. Lightly press down on the folded dough with your rolling pin and roll out to form a large rectangle, about 11" X 5". Ensure the butter doesnu2019t leak.

First Turn: Fold dough in thirds, like you would fold a letter, by taking far right third over centre third and far left third over top of far right third. Wrap in cling film and refrigerate 30 minutes.

Second Turn: Lightly flour your working surface. Give the chilled dough a quarter turn, roll out into the rectangle, fold same way as first turn, wrap and refrigerate as above, 30 minutes.

Third Turn: Lightly flour your working surface. Roll the dough in the opposite direction as before, into the rectangle, fold wrap and refrigerate at least 30 but no more than 60 minutes.

Now to shape the croissants - Lightly flour your working surface and roll out the dough into an approx. 12u201d by 7u201d rectangle. Lift it slightly off the surface to aerate it to keep it from shrinking. Using a pizza cutter, trim sides to make straight edges, cut the rectangle into 4 pieces along the breadth. Cut each piecediagonally into 2 triangles each.

Make a small 3/4" long cut in the base of each triangle. Separate the pieces slightly along the cut and start rolling the piece tightly towards the points of the triangle. Place them, with space in between, on a baking tray. Let them rise till almost double (about an hour) and then lightly brush with cream or milk.

Bake the croissants at 200C (400F) for about 12 to 15 minutes till golden. Serve immediately with butter and jam. This recipe should give you 8 croissants.