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Thanks a heap for sharing this recipe. This is the closest I have made to the famous FAB breudher sold in SL. Thanks again and keep up this good work!
Please let me know the tablespoon of sugar do I add to the raisins and brandy? Hi Regina! Thank you so much! I hope you let me know how it turned out!
Dini I am looking for a moist breudher recipe could you kindly send me your recipe if possible assp please on this blog of yours.
Thanks heaps. It is a recipe for a classic Breudher apart from the glaze. Thank you! Dini, you are a rockstar — this cake is beautiful and I KNOW that it tastes better than it looks.
A real stunner of a cake Dini! Thank you for sharing at Fiesta Friday! This delicious yeast cake reminds me of pannetone which is usually eaten at Easter.
I think I should make this one instead. I have never heard of a Sri Lankan Breudher Cake, much less a yeasted cake.
Totally new to me. Going to have to dust off my bundt and make this one. I am in charge of dessert for Easter! What a beaut Dini!
This Sri Lankan cake is nothing short of stunning! The ingredients and that icing on the bundt is just lovely! Beautiful cake Dini.
I love yeasted cakes. This with that gorgeous glaze looks amazing. Clicking through from saucysaturdays and wishing there was an option to decorate your page in likes and hearts because this cake is just so beautiful!
What a beautiful cake! Thanks for sharing. Lovely decorating job and the flavor combo looks yummy, too! Wowwww This cake is amazing!! The procedure of making it is different.
This cake seriously looks yummy, I just about jumped at my screen to eat it! OK, you really threw me here when you mentioned the gouda add.
I would never think of it and am dying to try it at the same time. This is a beauty Dini and I loved the family tradition aspect of this one.
I love this cake D! And I think I love your grandma, too. Thank you so much C! Definitely try it! For a pro like you — all you need to do is — make the bread dough, knead it, proof it, mix it with butter and sugar and brandy!
I cannot wait to share it with my mom! That makes me really happy Shashi! I hope your family loves it as much as we did!
I love food traditions that get passed down from one generation to the next. Thank you Renee! This is beautiful!
I love the gif in the post! That is super neat! I have this cake on my to make list. Thank you Cindy! I love your story about your grandmother and how she would keep this by the table to serve at tea or after evening meal.
My grandmother used to do the same with her Walnut Cake she made. What memories your story bring back!
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Start Here Measurement Conversions How-To Posts. Home Recipes All Dessert Recipes. Instructions: Bread Dough Place the first measurement of warm water in the mixer bowl and stir in the sugar.
Add the AP flour, salt, water and milk and start mixing the dough till it starts to come together. Next, with a kneading hook, start mixing the dough till it comes together to form a ball.
Add an extra tablespoon of water if it looks too dry. Continue to knead the dough till it comes together and the water is absorbed completely.
Add the butter while kneading and incorporate it completely into the dough. If the dough is sticking to the sides because of the butter and not kneading properly, lightly dust the sides of the bowl with the smallest amount of flour - this should bring the dough together.
Knead for about 8 minutes until the dough is soft and shiny. Place the dough in an oiled bowl. If you're using it on the same day, cover and let it rise for about 1 hour.
OR leave it in the fridge overnight covered. The dough is ready for the next step - if you kept the dough in the fridge, let it come to room temperature.
Cut the dough into pieces and set them aside. Generously butter a 10 cup capacity bundt cake pan. Set aside. Breudher Cake Place the raisin and brandy in a saucepan.
Heat gently until the alcohol is warm. Let the raisins soak in the brandy while the dough is proofing or overnight.
When you're ready to make the Breudher Cake - cream the butter and sugar in a stand mixer until light and fluffy. Add the brandy, vanilla, and orange zest and beat it for a few minutes until everything has mixed in.
Add the dough, one piece at a time while mixing the butter and sugar on medium speed use the paddle beater. Once all the dough has been incorporated, start adding the eggs.
Add the eggs and yolk one at a time, while mixing in between each addition to make sure the eggs incorporate well.
Add the raisins and mix it all for a minute or two until the raisins are distributed throughout the dough. Scrape the dough into the buttered bundt pan.
Cover with plastic wrap and let it proof in a warm place for about 30 minutes or up to an hour. It won't rise too much definitely will not double in size , but the surface will inflate and look smooth.
Bake in preheated oven for about 50 min - 1 hour, until a knife inserted into the cake comes out clean. Remove from the oven and let it cool slightly.
Turn it out onto a wire rack and let it cool down completely. Blood Orange Glaze optional When the cake is ready to be iced - sift the icing sugar into a bowl.
Add 2 tbsp of blood orange juice and vanilla and whisk till it forms a thick icing. Add the remaining blood orange juice a little at a time, and mix well until you get the consistency you prefer.
Pour over the cake and decorate with piped flowers optional. Benefit from the Bender know-how: user-friendly approaches to solutions, practical implementation and up-to-date knowledge regarding important standards.
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