By Dee Williams
Dee Williams is a Food Ambassador, Media Personality, Season 11 MasterChef Australia Contestant and winner of not 1 but 2 championships titles in World Food Championships Australia! (2nd Place – Seafood Championships & 2nd Place – Dessert Championships)
Explore more yummy recipes by Dee at DeeLicious TV
This amazing Breudher recipe could impress all your guests at the Christmas dinner!
Ingredients
Basic Dough
- 400g plain flour
- 7.5g dried yeast
- 1⁄2 tsp salt
- 1⁄2 tsp sugar
- 145ml warm water
- 145ml milk
Method
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 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 approximately
an hour to proof.
Once the dough has been rested for around an hour, it should have doubled in size and ready
to make the Breudher.
Breudher Batter
- 450g dough
- 115g sugar
- 115g butter
- 115g sultanas
- 10 egg yolks
- 1⁄4 tsp baking soda
- 1⁄2 tbs milk
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 milk
and add 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 a hard surface.
Dust the remaining sultanas with some plain flour and place on top of the batter. This helps
the sultanas not sink to the bottom.
Bake the Breudher for an hour at 140 degrees Celsius, I usually place 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. Serve with some butter / jam / Edam cheese on
the side.
