Sri Lankan Breudher A buttery yeast cake, the Sri Lankan Breudher has its origins in Dutch colonial times. Venerated by the Burghers of Sri Lanka, the cake is rich in eggs and butter and traditionally made at Christmas and New Year.
Bread dough base:
• 125ml milk
• 3 teaspoons sugar
• 2 teaspoons salt
• 90g butter
• 2 teaspoons yeast
• 900g all-purpose flour
• 315 grams unsalted butter • 315 grams caster sugar
• 5 eggs
• 2 teaspoons vanilla extract • 255 grams raisins
- To make the bread dough base, put the milk into a saucepan over high heat and bring almost to the boil, then remove from the heat, stir in sugar, salt and butter and allow to cool to lukewarm.
- Put the yeast in a bowl, pour over 375 ml water and stir until dissolved. Add the lukewarm milk mixture and sift in 450 g of the all-purpose flour. Beat with a wooden spoon until smooth. Add just enough of the remaining flour to make a soft dough.
- Turn the dough out onto a lightly floured work surface and knead for about 10 minutes, or until smooth and elastic. Shape into a smooth ball and place into a greased bowl. Cover and set aside for about 1 hour, or until doubled in size. The dough is now ready to be divided and rolled for use.
- Cream the butter and sugar until light and fluffy. Add the dough in small pieces, beating well, until all of the dough has been incorporated.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and raisins until well combined.
- Lightly grease two 2.5 litre bundt tins. Divide the dough between the tins and allow to rise for 30 minutes until almost doubled in size
- Preheat the oven to 350 degrees. Bake the breudher for 30–35 minutes, or until well risen and golden brown on top.
Thank you to Adrian’s Aunt who gave us this receipe.