Master Baker - Fryske sûkerbôle (Frisian sugar bread)

My Adopt-a-Blogger adoptee Nikki of Crazy Delicious has launched her very own food blogging event called Master Baker. Each month she decides on an ingredient and you can join the event by baking something with this ingredient. The ingredient in the very first edition of Master Baker is cinnamon. To enter Nikki's event I tried recreating a traditional Frisian sugar bread called Fryske sûkerbôle in Frisian or Fries suikerbrood in Dutch. It's a delicious bread with cinnamon and sugar cubes. The idea is to allow the cubes to liquidify in the bread, it's best to wait a few days to allow this to happen. That way you have specks of wet, very sweet bread....my favourite parts in the bread :)
Maybe you noticed that I wrote that I tried to recreate this bread. Taste wise it turned out very well but the crumb was less moist and smaller than the 'real' thing. So I have to experiment a little more to really recreate it. Unfortunately I didn't have time to do this before Nikki's deadline.
Also the upper part of the crust turned sort of dark brown/blackish 10 minutes before the end of the baking time. My guess is that the fact the recipe told me to sprinkle the crust with sugar before baking was the problem. Next time I'd skip that step.
The sugar cubes mentioned in the recipe are not crushed but I crushed half of them. Would crush all of them next time because the bread had very big holes because of the cubes. Adjusted the recipe below with these two things btw.
Even though it wasn't an exact copy it does taste delicious! It's best eaten with a generous spread of butter...real butter that is :)

Frisian sugar bread (adapted from this site)

7 g (¼ oz) dry yeast
325 ml milk, tepid
500 g (17 ½ oz) flour
1 ts salt
2 ts cinnamon
30 g (1 oz) butter, melted
150 g (5 ¼ oz) sugar cubes, coarsely crushed

Dissolve the yeast in the milk. Meanwhile mix together flour, salt and cinnamon. Add the melted butter and milk to the flour mixture and mix until combined. Knead the dough for 10-15 minutes until smooth and elastic.
Put the dough in a mixing bowl and cover with plastic wrap or a wet kitchen towel. Let the dough double in volume in about 1-2 hours.
Knead the dough briefly on a lightly floured surface and roll into a square of about 25 cm x 40 cm (10 in x 16 in). Scatter the crushed sugar cubes onto the dough. Press the sugar in the dough. Fold in the dough in three. Press the dough. Roll it up tightly and put it seam down in a buttered bread pan. Cover loosely with plastic wrap. Allow the dough to rise ½ hour or until doubled. Preheat the oven to 220°C (430°F). Bake the bread for 30-40 minutes. Brush with water just after taking it out of the oven. Take the bread out of the pan and allow to cool on a wire rack.