For some reason over the last couple of busy weeks in my schedule I have chosen to do somewhat complicated recipes. I have managed to fit in making a Breudher this week after a hectic week of preparing for the trunk show (see previous post). I loved the show and the time to get this done last week was slim. So yesterday I got a start on it in the afternoon after volunteering in the classroom and made the first step for this recipe is the bread dough. My house is way too cold for bread to rise so I left it out in the sunshine and it rose just perfectly doubling in size. So thank goodness for the warmth outside as it would take forever to get this done! This is a cake that is usually served at Christmas with Dutch Edam Cheese – we would have this for breakfast and what a treat it was! The Breuder was part of the Dutch influence in Sri Lanka – actually my ancestors from way back are Dutch. Be sure to have a bit of time on hand and a warm area for the bread to rise before getting a start on this recipe.
This has been adapted from a Anita Dickman and Charmaine Solomon recipe due to being confused about how to incorporate the ingredients. Prepare the dough first as it has to rise twice and then once Breudher ingredients are incorporated it has to rise again. Prepare a Bundt pan for this recipe as it looks wonderful – I just used my ring pan which does not have an elaborate pattern like the Bundt tin so it does not have the ‘hanger appeal’.
Basic Bread Dough
(White Bread)
500g (1.1lbs) plain flour
2 teaspoons yeast
1 teaspoon sugar
25g (1oz) of melted butter (optional)
1 1/2 cups water
1 teaspoon salt
1. Dissolve sugar in 1/2 cup warm water, sprinkle yeast on top and leave aside for 10-15 minutes until it becomes frothy.
2. Sift flour in a bowl make a well in the centre of the flour, add yeast mixture, melted butter and the balance water.
3. Add the water gradually until you get a soft, sticky dough.
4. Cover bowl with a damp cloth and leave to rise in a warm place for 15 – 20 minutes or until bubbles start to breakthrough the surface, which indicates that the dough has started to rise.
5. Punch the dough in the middle. Then turn the dough to a floured counter and knead the dough until it is no longer sticky. Dust occasionally with flour.
6. Put back in a clean bowl and leave to rise for 1 – 11/2 hours or until double in bulk. Turn dough out onto a floured counter and knead lightly for a few seconds. Add the salt at this stage and place in a huge mixing bowl.
7. Follow the Breudher recipe from here.
Breudher
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| Breudher ready to go with some Australian Tasty Cheese |
500g (1.1lbs) basic bread dough (see recipe above)
1/2 teaspoon salt
150g (6 ozs) sugar
6 egg yolks
75g (3 oz) butter
100g (4 oz) sultanas
1 tablespoon flour
1. Make dough and leave aside to rise.
2. When it is well risen, punch dough, add salt and knead well.
3. Then weigh the dough to make sure it is 500g (1.1lbs).
4. Put it into an electric mixer and beat (with a dough hook) while adding the sugar slowly.
3. Then weigh the dough to make sure it is 500g (1.1lbs).
4. Put it into an electric mixer and beat (with a dough hook) while adding the sugar slowly.
5. Add the egg yolks one at a time. Add the butter a little at a time.
6. Dust the sultanas with 1 tablespoon flour and mix through the dough.
7. Pour the breudher mix into a ring mould and leave in a warm place to rise for 30 – 40 minutes until it doubles in bulk (I used a preheated oven that was turned off as it keeps its warmth, as it was evening).
8. Bake at 200 degrees C (or 400 degrees fahrenheit) for 10 mins and then at 180 degrees C (350 degrees fahrenheit) for a further 10-15 minutes.
9. If the top starts to brown too soon, cover with foil and cook until a skewer comes out clean.
10. Cool for 5 minutes in pan and turn out on a wire rack to cool completely.
11. Serve with butter and Dutch Edam cheese.
Note: It is important that the ingredients are added gradually to keep the batter firm.
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| A slice of Breudher and a cup of tea was always a pleasure at family gatherings |
poppypeach 
Hi
I am extremely fascinated by this recipe. I used to hear of ancient family gatherings with breudher cake served along with other Eurasian delights in Singapore, and have looked for quite some time for a suitable breudher recipe. It,s excellent except for one tiny thing: You have two separate mixes, the bread mix, and the butter, egg, and sugar mix. When and how do these two mixes become incorportaed to make the brioche-like dough?
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I updated this recipe as I reread it and it did not make sense. Thank you for the comment. Give it a go now and see if you enjoy it. When I made it, I had to freeze half as it was so huge! Enjoy, Trish
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Hi I am going to attempt this recipe for the first time since my mother and aunt used to make this Breuder Cake [I have dutch ancestors!] and wondered whether you would confirm you used ordinary plain flour in the dough and not strong white bread flour – many thanks for adapting the recipe – I have searched long and hard until I found yours – thank you
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This is using all purpose flour and it comes out just fine! Good luck 🙂
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Thanks for this recipe! I’m of Dutch Burgher descent and have been looking for a modern version of this recipe. I notice your dishcloth has the art of the Indigenous people of my area, Vancouver Canada! ❤️
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Not a problem- hope it works out for you! Yes we visited Canada a couple of times when we were living in America and just loved your appreciation of the indigenous culture.
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