Sugar

Pearl sugar

Pärlsocker

Also called pärlsocker, raesokeri, nib sugar, hail sugar, perlesukker

Coarse, opaque white grains of compressed sugar that do not melt in the oven. The crunchy white topping on Scandinavian buns.

Origin

Scandinavia and Belgium, where a larger version goes inside Liège waffles.

Flavour

Plain sweetness and crunch. It adds texture more than taste.

How it is made

Sugar is pressed into blocks and crushed, then sieved for even grains.

How to use it

Scatter over egg-washed buns, cardamom bread or chouquettes before baking. Use Swedish fine pearl sugar on top of things and Belgian coarse pearl sugar inside waffle dough.

Storage

Airtight at room temperature, indefinitely.

Recipes using it

Kanelbullar
2 hr 32 min

Kanelbullar

Swedish cinnamon buns: cardamom dough, cinnamon butter, knotted and baked with pearl sugar on top.

Medium

Korvapuusti
2 hr 29 min

Korvapuusti

Finnish cinnamon buns: heavy on cardamom, cut on the slant and pressed so they splay into an ear shape.

Medium

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