400g plain flour
7.5g dried yeast
½ tsp salt
½ tsp sugar
145ml warm water
10 egg yolks
¼ tsp baking soda
½ tbs milk
Traditional Sri Lankan Dutch Burgher buttery yeast cake is usually baked in a Bundt cake mould and is very popular during the Christmas season. It is a cross between a bread and a cake, super delicious with sultanas.
Serve with some butter/jams / Edam cheese on the side.
- In a bowl mix warm water and sugar, once the sugar is dissolved, add the yeast and gently stir and set aside for 10 minutes.
- The yeast should begin to form a creamy foam on the surface of the water. Foam means the yeast is alive and ready.
- Place the flour and salt in a stand mixer with a dough hook attachment, then mix the dried ingredients together.
- Start adding the active yeast mixture to the flour mixture and start making the dough, while the dough is coming together, slowly add the milk every couple of minutes until the dough is formed.
- When you push the dough with your fingers and if the dough springs back that means the dough is ready for resting. At this stage, the dough shouldn’t be too wet or dry. It needs to be in a consistency where it is easy to take it off from the stand mixer.
- Place it in a glass bowl, cover with a tea towel and leave it in a warm place for an hour to proof.
- Once the dough has been rested for an hour, it should have doubled in size and be ready to make the Breudher.
- Brush the Bundt cake tin with enough butter and scatter some sultanas on the bottom of the cake tin.
- Place the egg yolks in the stand mixer with the whisk attachment, and start whisking the egg yolks, while the egg yolks are getting whisked, break the dough into small pieces and start adding one piece at a time.
- Whisk until you have gone through the whole dough and the egg yolk mixture is thick and glossy.
- Then add the butter and whisk for another 10 minutes, then add the sugar and whisk for a further 10 minutes.
- Remove the bowl from the stand mixer and add half of the sultans into the batter and fold the batter for 5 minutes until everything is well incorporated. Then mix the baking soda with the milk and add it onto the batter and mix for about 2 minutes.
- Pour the batter into the prepared tin, cover with a tea towel, and leave it in a warm place to proof for a second time.
- Pre heat the Fan forced oven to 140 degrees Celsius for 10 minutes
- Now the batter should have doubled in size, if you see any big air bubbles in the batter, tap the cake tin on top of a tea towel to get rid of any air bubbles.
- Dust the remaining sultanas with some plain flour and place them on top of the batter. This helps the sultanas to not sink to the bottom.
- Bake the Breudher for an hour at 140 degrees Celsius, I have placed the Breudher in the 3rd tray section of the oven.
- Once the Breudher is cooked halfway (30 minutes), cover the top with a baking paper to prevent it from burning on the top.
- Insert a skewer and check whether the Breudher is cooked all the way through. Then remove from the oven.
- Leave it to cool for about 15 minutes.
- Then turn the Breudher on a serving platter.