DUTCH BURGHER BREUDHER (buttery Yeast cake) SRI LANKAN CUISINE

[@Slobber88]

My grandma is a traditional West-Frysian lady, who sometime's would make broeder for us. The recipe is rather similar, although with less eggs and no spices except cinnamon. She would boil the dough in a special cotton bag called a broederzak and serve it with a sugar syrup and butter sauce. She also made great tulband, that indeed looks a lot more like what the Sri Lankan breudher looks like. Great video, thanks for sharing!

[@j.r.vanuhm568]

Broeder is an old Dutch cake, traditionaly cooked in a cotton sheet. I’m guessing after the invention of the turban mold people started to call it Tulband. In old Indonesian cookbooks you can find Kwee Broeder. In my opinion it doesn’t matter who invented it. The Dutch Burghers, Eurasians and Indo-Dutch, are all of the same Eurasian family.

[@celebrityscience7764]

New Zealand-based Dutch Burgher here. Thanks so much for posting this - I agree so much with preserving these traditions, and this has given me the impetus to learn how to make this myself. We have this every New Years, and have done for 30 years, usually prepared by Mum.

[@SaraFredericaSantaMaria]

Hi I'm Sara, Portuguese Dutch decent. I make Breudher. The only different is I use toddy instead of yeast. It's really nice of you to share the story of the Breudher and your recipe. I shall try your method as it varies from mine. Hope to be able to get in touch with you.

[@veddah333666]

Breudher (spelt Broeder in some Burgher cookery books) is a bready cake, presumably of Dutch origin, though it’s form is like panettone, even to the use of a fluted mould, and is customarily eaten at New Year with lashings of butter and slices of red rinded Dutch Edam cheese.

[@galeeka1]

Thanks.

[@montysellar8034]

How do I get the recipe for the bread dough

[@markwickremasinghe3514]

Hi Rohan ..... I hope you remember me from Triton Hotel ? If it's you nice to see you on youtube.

[@veddah333666]

The Dutch from The Netherlands have never heard of the cake called "Breudher" but if its recipe and the description of its peculiar shape is described, the Dutch will immediately know it as the "Tulband", which means "Turban" because of its shape.

[@veddah333666]

Breudher "Breudher" (also spelled as "Brueder" or "Bloeder") is a sort of cake that is a made and consumed by people from both the Ceylonese Dutch Burgher community and the Malacca Dutch Eurasian community. A traditional mould is used to bake the "Breudher." It is usually a heavy brass mould with deep groves and a sort of pike in the center, so that when the cake is baked, it comes out in a grooved ring shape with a hole in the center.

[@yeniwati2799]

veddah333666 0

[@doobieman69]

The Dutch for bread is brood.

[@veddah333666]

Thank you , all the best for 2013 !

[@maritanasoysa]

right now the best of thiscake is from perera and sons . they make it only in easter time and christmas time only

[@alfredgunasekara9466]

Perera & Sons`s version is an off shoot of the original recipe passed on to Cyril Rodrigo the founder / proprietor of the `landmark` Pagoda & of Green Cabin fame!! The Green Cabin recipe is a celebration of the traditional Dutch Easter Bread known to be served on the 1st Easter Day the one that broke the 40 day fast during Lent known as passbrood, a cinnamon flavoured rich bread studded with dark and golden raisins, currants and citron and orange candied peels!!!the festive spread will not be complete without various cold cuts and sweet bread toppings and a boterlammetje [butter in the shape of a small lamb], puff pastry and a large amount of coffee and Tea. For the records the recipe was a safely guarded secret exclusively prepared by `Deva` who mastered the process from 55 years ago! I had the rare opportunity of watching him do a bulk production that called for some 200 eggs during lent, at the time I served the company as Chef Consultant in the central kitchen in Pepiliyana in 2014. The secret ingredient Icing Suagar was privately supplied exclusively for the Deva`s Breudher. Nothing compares to this recipe. The technique takes years of training to master. The standard you tube methods are far from authentic. making the dough/ batter is pretty much a ritual and a laborious chore. What people show you in their demos is a delusion. these recipes are tried and tested. period. write me an e-mail to : [e-mail] and I will gladly send you a link to a reliable dutch cooking blog. Cheers. green cabin Breudher is the real deal. In a twist of irony Both Perera & Sons and Cyril Rodrigo 135 years ago were husband and wife...that tradition still continues.!!!! Alfred Gunasekara

[@aime838]

Nice, Is dutch race jews?

[@dili5293]

thank u soo much

[@ashokkumar-nq4ps]

can you speak dutch yet .?