Sri Lankan Breudher | Breudher recipe | Sri Lankan Christmas Breudher

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a tropical flavor and is dairy-free.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: bread flour

Whole wheat flour increases fiber content.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey provides natural sweetness and moisture.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is dairy-free and lighter.

Add all the ingredients listed under 'Fruit mix' section in a small bowl and mix well. Cover with a cling wrap and set aside.

Add yeast followed by 2 teaspoons of sugar and 125ml milk into a cup and stir. Set aside for about 10 minutes in a warm place to activate the yeast.

Add 125ml milk followed by 1 egg, yeast mixture, flour and salt into the mixer bowl. Knead until the dough is smooth and elastic. Grease a bowl with oil and place the dough in the bowl. Grease a cling wrap with oil and cover the bowl with it. Let the dough to rise in a warm place.

Add butter and 200g sugar into a mixer bowl. Beat until the mixture is creamy and pale. Add egg yolks one at a time and keep beating. Once eggs are well combined, start adding the dough, one piece at a time. Beat until everything is well incorporated. Add bicarbonate soda and 60ml milk into a small cup and stir until dissolved. Add this mixture to the butter, sugar and egg mixture. Add vanilla extract. Beat until everything is well incorporated. Add fruit mix and beat until just combined. Spray the bundt pan with cooking oil or grease the pan with butter. Pour the batter into the greased bundt pan. Cover with a cling wrap and let it rise in a warm place for about 30 minutes.

Bake in a preheated oven at 170°C/340°F for 1 hour or until a toothpick inserted comes out clean. Leave the Breudher to cool for about 10 minutes in the mould and transfer to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens