Holiday Food & Drink: Breudher

Sri Lanka was colonized first by the Portuguese, the Dutch and lastly the British. Due to this we have many of their influences in our clothes, language, architecture, administration, legislature and most importantly food.

Breudher is a bread that originated from the Dutch and  later become inculcated into our cultural fabric. This is also a favourite Christmas time treat among all Sri Lankans, not only the Burgher community (Dutch descendants) or Christians . Usually people have this for breakfast with some cheese or jam.

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Although many families still make this from scratch, many of us buy and some of lour local bakeries do some fabulous versions. The Fab, Sponge, Perera & Sons are some favourites. If you are ever visiting the Island at this time be sure to pick one out, you wont regret it. You can also order it online. It’s also a great gift to take for any dinner party.

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Our all time Christmas  favourite is the traditional Sri Lankan Christmas cake which is the most awesome thing I have ever had anywhere in the world, but Breudher is a much lighter ( if that word can be used) treat and can be indulged more often 😉

If you can get your hands on Charmaine Solomon’s Asian Cookbook it has a great recipe, but I found this one which works really well too. ( http://www.poppypeach.com/2013/05/52-week-project-sri-lankan-cookbook_9.html)

You will need a kugelhupf pan (this is a circular pan with a tube in the middle), this gives the Breudher its traditional shape although if all else fails you can use a normal bread tin.

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This is in two stages. First the Bread and then the Breudher. Prepare the dough first as it has to rise twice and then once Breudher ingredients are incorporated it has to rise again.
 
Part 1: 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.
 

 

Dutch-Breudher

Part 2: Breudher

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.
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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DECEMBER DELIGHTS HOLIDAY SWAG

WEEK ONE

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IMG_0124 Chan is a writer, blogger and yogi with a passion for history and romance. She is a management professional living in the beautiful paradise island of Sri Lanka with her husband, and two furry soft toys she refuses to part with, much to his chagrin. An avid reader and health food junkie, she also loves to keep up-to-date with fashion trends, travel and binge on everything chocolate at the slightest excuse.

On Deranged Writers Chan writes her personal blog Whispered Monologues, as well as the popular fashion feature Pret-a-Blogger. – Follow Chan on Twitter, Facebook and Pinterest.

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14 thoughts on “Holiday Food & Drink: Breudher

  1. If only I have the magic powers of conjuring food magically- this one will be infront of me and my Christmas soul be all happy . Alas, cooking Gods continue to frown at me , but Internet Gods be graceful to let me find this beauty in the Old town..
    I shall have it come what may, calories, be damned …food be Love!!

    Liked by 1 person

  2. Same here, I have to pass on the baking….not my forte at all! Sri Lanka has been on my wish list for long…when it happens, will look to tasting this. This is only available for the Christmas season, I presume.

    Like

  3. thanks chan for the recipe – I haven’t heart about this one – will definitely try it out – will look for the mold first
    happy December guys

    Like

  4. Every Country conjours up something different and fascinating
    for the festive season …
    I have made breads but the process of making the Breudher
    must be making it all the richer and yummier …
    This looks absolutely scrumptious …

    Thank you for sharing the recipe …

    Like

  5. Thanks Chani. And here I’m trying to get rid of the flab so that I can indulge closer to Christmas. The hell with it. 🙂 🙂 Christmas comes only once a year, after all!
    Order Breudher online you say? Much easier. Will see if they will deliver all the way here.

    Like

  6. Wonderful! That picture itself made my mouth water like anything…I wish I could visit SL soon..And when I do that I will certainly get this one..Will it be available all season? or is it a Christmas delight?

    Like

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