Breudher

Last updated

Breudher
Alternative namesBreuder, Bloeder
Type Cake
Place of origin Sri Lanka
Main ingredients yeast, eggs, butter, sugar, nutmeg, raisins
Food energy
(per serving)
100  kcal  (419 kJ)

Breudher, also known as Brueder or Bloeder (pronounced as broo-dhuh), is a traditional Sri Lankan Dutch Burgher buttery yeast cake, baked in a fluted mould. [1] [2] [3] A variation, Bleuda, Kueh Bleuda or Kue Bludder is also found in the Malacca Dutch Eurasian community and in Kochi, a city in the south-west of India. [4]

Contents

The mould used to bake the Breudher is typically a heavy brass or iron mould with deep groves with a tube in the centre, so that when the cake is baked, it comes out in a grooved ring shape with a central cylindrical hole. [5]

Each family has its own variation, but essentially the recipe for Breudher consists of butter, sugar, eggs, bread dough, milk, nutmeg and raisins/sultanas. The end product is a bread like cake with a slight yeasty taste. [6]

Breudher is traditionally served at Christmas breakfast, [7] and New Years Day, [8] cut into slices, spread with butter and topped with Dutch Edam cheese or fruit, such as green skinned bananas. [9] [10]

The difference in the recipe between the Sri Lanka Dutch Burgher and the Malacca Dutch Eurasian community, is that the Malaccan version uses toddy (fermented sap from the flower of the coconut tree) instead of yeast. [11] [12] It is likely that toddy was used as a local substitute when yeast was difficult to source. In Cochin bakers use maida flour, ghee (instead of butter), candied orange peel, a blend of ground spices and serve it as a bread loaf. Traditionally the local Anglo-Indian community serve it as part of breakfast during a wake, seven days after a funeral. [13] [14]

Origin

Breudher originated from traditional Dutch Broeder cake. Breudher is a derivate of "the Dutch word, broeder, referring to the bag (broederzak) in which the cake is cooked.

Breudher is most likely to have originated from traditional Dutch breakfast cakes and breads, such as Ontbijtkoek or the German Kugelhupf. Singaporean food writer, Sylvia Tan, in Forgotten Foods and Mealtime Memories, published by the National Library Board believes that breudher is a derivate of "the Dutch word, brood-tulband, referring to the fluted turban-shaped mould used to make it". [13] Brood-tulband literally translates to ‘bread turban’, a description of its peculiar shape. The flute turban shaped Breudher cake, has all the ingredients which were commonly used in Dutch East Indies households: butter, sugar, eggs and spices. The main feature which makes the Breudher cake, particular is its usage of nutmeg, some spices and egg yolks.

The Malacca Portuguese Eurasians claim it as originating from their community, which is said to be a traditional Malacca Portuguese cake. However, there was a significant emigration of Ceylonese Burghers to Malacca in the early 1900s who brought with them their food and customs, assimilating into the local Eurasian community. [15] It is generally concluded that "Breudher" originated from the Dutch and that the Portuguese "Blueda" is derived from the Dutch version.

See also

Related Research Articles

<span class="mw-page-title-main">Bread pudding</span> Pudding made with stale bread

Bread pudding is a bread-based dessert popular in many countries' cuisines. It is made with stale bread and milk or cream, generally containing eggs, a form of fat such as oil, butter or suet and, depending on whether the pudding is sweet or savory, a variety of other ingredients. Sweet bread puddings may use sugar, syrup, honey, dried fruit, nuts, as well as spices such as cinnamon, nutmeg, mace, or vanilla. The bread is soaked in the liquids, mixed with the other ingredients, and baked.

<span class="mw-page-title-main">Cake</span> Flour-based baked sweet

Cake is a flour confection made from flour, sugar, and other ingredients and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate and which share features with desserts such as pastries, meringues, custards, and pies.

<span class="mw-page-title-main">Malay cuisine</span> Cuisine of Malay people

Malay cuisine is the traditional food of the ethnic Malays of Southeast Asia, residing in modern-day Malaysia, Indonesia, Singapore, Brunei, Southern Thailand and the Philippines as well as Cocos Islands, Christmas Island, Sri Lanka and South Africa.

<span class="mw-page-title-main">Fruitcake</span> Cake made with candied or dried fruit, nuts, and spices

Fruitcake or fruit cake is a cake made with candied or dried fruit, nuts, and spices, and optionally soaked in spirits. In the United Kingdom, certain rich versions may be iced and decorated.

<span class="mw-page-title-main">Cinnamon roll</span> Sweet pastry

A cinnamon roll is a sweet roll commonly served in Northern Europe and North America. In Sweden it is called kanelbulle, in Denmark it is known as kanelsnegl, in Norway it is known as kanelbolle, skillingsbolle, kanelsnurr, or kanel i svingene, in Finland it is known as korvapuusti, in Iceland it is known as kanilsnúður, and in Estonia it is known as kaneelirull. In Austria and Germany, it is called Zimtschnecke. In Slovakia and the Czech Republic, it is called osie hniezdo/vosí hnízdo.

<span class="mw-page-title-main">Cuisine of the Pennsylvania Dutch</span> Typical and traditional fare of the Pennsylvania Dutch

Pennsylvania Dutch cuisine is the typical and traditional fare of the Pennsylvania Dutch.

<span class="mw-page-title-main">Bundt cake</span> Donut-shaped cake

A Bundt cake is a cake that is baked in a Bundt pan, shaping it into a distinctive donut shape. The shape is inspired by a traditional European cake known as Gugelhupf, but Bundt cakes are not generally associated with any single recipe. The style of mold in North America was popularized in the 1950s and 1960s, after cookware manufacturer Nordic Ware trademarked the name "Bundt" and began producing Bundt pans from cast aluminum. Publicity from Pillsbury saw the cakes gain widespread popularity.

<span class="mw-page-title-main">Sri Lankan cuisine</span> Culinary traditions of Sri Lanka

Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it fresh fish or preserved fish. As a country that was a hub in the historic oceanic silk road, contact with foreign traders brought new food items and cultural influences in addition to the local traditions of the country's ethnic groups, all of which have helped shape Sri Lankan cuisine. Influences from Indian, Indonesian and Dutch cuisines are most evident with Sri Lankan cuisine sharing close ties to other neighbouring South and Southeast Asian cuisines.

<span class="mw-page-title-main">Ontbijtkoek</span> Spiced rye cake

An ontbijtkoek, peperkoek or kruidkoek is a Dutch and Flemish spiced cake. Rye and dark brown basterdsuiker are its most important ingredient, coloring the cake light brown. It is often spiced with cloves, cinnamon, ginger, succade and nutmeg. Several parts of the Netherlands have their own local recipe, of which the most famous is oudewijvenkoek, which is mostly eaten in the northern regions, and is flavored with aniseed. Ontbijtkoek is traditionally served at breakfast with a thick layer of butter on top, as a replacement for bread, however, due to its sweet taste it is also served as a snack. It is best eaten the day after it is baked, but has a shelve life of several weeks at room temperatures, without it spoiling, due to the pH, sugar content and used spices.

<span class="mw-page-title-main">Appam</span> Fermented rice pancake from South India and Sri Lanka

An appa or appam is a type of thin pancake originating from South India and Sri Lanka. It is made with fermented rice batter and coconut milk, traditionally cooked in an appachatti, a deep pan similar in shape to a wok. It is part of Tamil cuisine and Kerala cuisine found in the Indian states of Tamil Nadu and Kerala, and in Sri Lanka. Appam is most frequently served for breakfast or dinner, often with a topping such as an egg.

<span class="mw-page-title-main">Easter bread</span> Bread traditionally eaten around Easter

In many European countries, particularly in Central and Eastern Europe, there are various traditions surrounding the use of bread during the Easter holidays. Traditionally the practice of eating Easter bread or sweetened "communion" bread traces its origin back to Byzantium, Eastern Catholicism and the Orthodox Christian church. The recipe for sweetened or "honey-leavened" bread may date back as far as the Homeric Greek period based on anecdotal evidence from classical texts.

<span class="mw-page-title-main">Coffee cake (American)</span> Cake intended to be eaten with, or flavored with, coffee

Coffee cake or coffeecake is a sweet bread common in the United States, so called because it is typically served with coffee. Leavenings can include yeast, baking soda, or baking powder. The modern dish typically contains no coffee.

<span class="mw-page-title-main">Lardy cake</span> English form of sweet spiced bread

Lardy cake, also known as lardy bread, lardy Johns, dough cake and fourses cake, is a traditional spiced bread enriched with lard and found in several southern counties of England, including Sussex, Surrey, Hampshire, Berkshire, Wiltshire, Dorset and Gloucestershire, each claiming to be the original source. It remains a popular weekend tea cake.

Potato cake is a name given to various shaped potato dishes around the world, including a patty of hashed potatoes, a fried patty of mashed potato, a fried and battered slice of potato, or a flatbread made with mashed potato and flour. In Northern England and some states in Australia, a thin slice of potato that is battered and deep fried may be called a potato scallop. In Australia and New Zealand, the terms potato cake, potato flip and potato fritter may be used.

<span class="mw-page-title-main">Biscuit (bread)</span> Type of bread

In the United States, a biscuit is a variety of baked bread with a firm, dry exterior and a soft, crumbly interior. In Canada it sometimes also refers to this or a traditional European biscuit. It is made with baking powder as a leavening agent rather than yeast, and at times is called a baking powder biscuit to differentiate it from other types. Like other forms of bread, a biscuit is often served with butter or other condiments, flavored with other ingredients, or combined with other types of food to make sandwiches or other dishes.

<span class="mw-page-title-main">Sponge cake</span> Type of cake

Sponge cake is a light cake made with eggs, flour and sugar, sometimes leavened with baking powder. Some sponge cakes do not contain egg yolks, like angel food cake, but most of them do. Sponge cakes, leavened with beaten eggs, originated during the Renaissance, possibly in Spain. The sponge cake is thought to be one of the first non-yeasted cakes, and the earliest attested sponge cake recipe in English is found in a book by the English poet Gervase Markham, The English Huswife, Containing the Inward and Outward Virtues Which Ought to Be in a Complete Woman (1615). Still, the cake was much more like a cracker: thin and crispy. Sponge cakes became the cake recognised today when bakers started using beaten eggs as a rising agent in the mid-18th century. The Victorian creation of baking powder by English food manufacturer Alfred Bird in 1843 allowed the addition of butter to the traditional sponge recipe, resulting in the creation of the Victoria sponge. Cakes are available in many flavours and have many recipes as well. Sponge cakes have become snack cakes via the Twinkie.

<span class="mw-page-title-main">Love cake</span> Traditional semolina cake eaten in Sri Lanka

Love cake or Bolo di Amor, is a type of semolina cake eaten in Sri Lanka on special occasions. They are often baked for cultural celebrations such as Christmas, birthdays and weddings, served wrapped in gold paper for guests to eat or take home.

<span class="mw-page-title-main">Sugee cake</span> Type of cake

Sugee cake is a cake made of semolina and almonds, creamed butter, eggs, and brandy, and optionally covered in marzipan and royal icing. The cake is typically baked during festive occasions and holidays like Christmas, by members of Malaccan Portuguese in Malacca and the larger Eurasian community in Malaysia and Singapore. The word sugee has its origins in Hindustani word for 'semolina'. Sugee cake is similar to the Sri Lankan Love cake baked during Christmas by the Eurasian Burgher people, which uses cashew as opposed to almonds.[9]

References

  1. ↑ Bullis, Douglas; Hutton, Wendy (2001). Food of Sri Lanka. Tuttle Publishing. p.  18. ISBN   9781462907182.
  2. ↑ Kelegama, Thiruni. "Frikkadels and lamprais: The best of Burgher cooking". The Sunday Times . Retrieved 14 November 2019.
  3. ↑ "Breudher". Glorious Food Glossary. Glorious Food. Retrieved 16 November 2019.
  4. ↑ Priyadershini, S. (31 August 2017). "Bundt it like breudher". The Hindu . Retrieved 18 November 2019.
  5. ↑ Tan, Christopher (2015). NerdBaker: Extraordinary Recipes, Stories & Baking Adventures from a True Oven Geek. Epigram Books. ISBN   9789814615761.
  6. ↑ Bullis, Douglas; Hutton, Wendy (2014). Sri Lankan Cooking. Tuttle Publishing. ISBN   9781462905775.
  7. ↑ "Your guide to eating well this Christmas". The Sunday Morning. 9 December 2018. Retrieved 16 November 2019.
  8. ↑ Hansen, Barbara (3 December 1992). "Ethnic Cooking : Poffertjes of the Season". LA Times . Retrieved 18 November 2019.
  9. ↑ Reeves, Peter, ed. (2013). The Encyclopedia of the Sri Lankan Diaspora. Editions Didier Millet. p. 43. ISBN   9789814260831.
  10. ↑ Farrer, James, ed. (2015). The Globalization of Asian Cuisines: Transnational Networks and Culinary. Springer. ISBN   9781137514080.
  11. ↑ Ng, Sheere (11 April 2018). "The Double Deaths of Toddy and Bluder Cake". Tuck Shop. Retrieved 16 November 2019.
  12. ↑ Pereira, Alexius A. (2016). Singapore Eurasians: Memories, Hopes And Dreams. World Scientific. p. 254. ISBN   9789813109612.
  13. 1 2 Rajoo, Ananya. "The Story of a Dutch Bread called Breudher". Route Cochin. Retrieved 19 November 2019.
  14. ↑ Thomas, Elizabeth (24 September 2017). "Tracing Breudher". Deccan Chronicle . Retrieved 19 November 2019.
  15. ↑ Kenneison, Rebecca (2013). Playing for Malaya. Flipside Digital Content Company Inc. ISBN   9789971697327.
This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.