Breudher - Recipe
Anne-Marie Kellar
Make your own Breudhers this year and keep the tradition alive! It is very hard to buy an authentic Breudher, so the best way to ensure you have a genuine Dutch Burgher Breudher is to make it yourself. It is not at all difficult, and you can ask your bakery to sell you some dough (that is what I do) if you do not want to make it yourself.
Breudher
500 gms dough
8 large eggs
100 gms raisins
170 gms sugar
125 gms butter
½ ts bicarbonate of soda
1 Tablespoon milk
Place dough in a bowl. Add yolks of eggs and beat well. Add the sugar and continue beating for a few more minutes. Dissolve the sodium bicarbonate in milk and add this to the mixture, then add half the raisins. Pour into a well buttered breudher pan and sprinkle the remaining raisins on top. Leave in a warm place to rise for about an hour. Bake in a 150 degree (Centigrade) oven for between 30 to 40 minutes or until a skewer pushed into the middle comes out clean. The addition of a little nutmeg and vanilla flavouring improves the flavour. Enjoy!
Anne-Marie Kellar
December 2007
