Buttery Breudher Cake (with Blood Orange Glaze)

Name: Buttery Breudher Cake (with Blood Orange Glaze)
Yield: 1 serving
Ingredients: ¼ cup warm water; 2 tsp active dry yeast; 1 tbsp sugar; 450 g / 1 lb AP flour; ½ cup water; ½ cup milk; ½ tsp salt; extra flour; 2 tbsp softened butter; 1 recipe of Standard Bread dough; 200 g 1 heaped cup of raisins; 5 tbsp brandy; 1 tbsp sugar; 150 g /5.3 oz unsalted butter; 150 g /5.3 oz granulated sugar; 2 eggs; 2 yolks; 2 tsp vanilla; 2 tbsp brandy; Grated rind of 3 blood oranges; 5.3 oz / 150 g icing sugar; 3 - 4 tbsp blood orange juice; 1 tsp vanilla

User Reviews

5.0

48 reviews

Excellent

Calories
189 kcal
Course
Dessert, Breakfast, Brunch
Cuisine
European, Fusion, Sri Lankan, Dutch

Buttery Breudher Cake (with Blood Orange Glaze)

Ursula Nguyen

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Sri Lankan Breudher Cake is a special type of delicious, festive yeasted cake, enriched with eggs and butter, and raisins. It's light, moist, with just a hint of sweetness and richness, and paired with the fruity, citrus flavor of blood oranges.

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Ingredients

Standard Bread Dough

¼ cup warm water
2 tsp active dry yeast
1 tbsp sugar
450 g / 1 lb AP flour
½ cup water plus 1 tbsp, if needed
½ cup milk
½ tsp salt
extra flour just in case
2 tbsp softened butter unsalted

Breudher Cake

1 recipe of Standard Bread dough as above
200 g 1 heaped cup of raisins
5 tbsp brandy
1 tbsp sugar
150 g /5.3 oz unsalted butter softened
150 g /5.3 oz granulated sugar
2 eggs
2 yolks
2 tsp vanilla
2 tbsp brandy
Grated rind of 3 blood oranges

Blood Orange Glaze

5.3 oz / 150 g icing sugar
3 - 4 tbsp blood orange juice 1 blood orange
1 tsp vanilla

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Instructions

Bread Dough

Place the first measurement of warm water in the mixer bowl and stir in the sugar. Sprinkle the yeast over this and leave it aside for about 10 minutes to activate the yeast (it should start to froth, if it doesn’t the yeast may not be active).
Add the AP flour, salt, water and milk and start mixing the dough till it starts to come together.
Next, with a kneading hook, start mixing the dough till it comes together to form a ball. Add an extra tablespoon of water if it looks too dry.
Continue to knead the dough till it comes together and the water is absorbed completely.
Add the butter while kneading and incorporate it completely into the dough. If the dough is sticking to the sides (because of the butter) and not kneading properly, lightly dust the sides of the bowl with the smallest amount of flour - this should bring the dough together.
Knead for about 8 minutes until the dough is soft and shiny.
Place the dough in an oiled bowl. If you're using it on the same day, cover and let it rise for about 1 hour. OR leave it in the fridge overnight (covered).
The dough is ready for the next step - if you kept the dough in the fridge, let it come to room temperature. Cut the dough into pieces and set them aside.
Generously butter a 10 cup capacity bundt cake pan. Set aside.

Breudher Cake

Place the raisin and brandy in a saucepan. Heat gently until the alcohol is warm. Let the raisins soak in the brandy while the dough is proofing (or overnight).
When you're ready to make the Breudher Cake - cream the butter and sugar in a stand mixer until light and fluffy. Add the brandy, vanilla, and orange zest and beat it for a few minutes until everything has mixed in.
Add the dough, one piece at a time while mixing the butter and sugar on medium speed (use the paddle beater). Once all the dough has been incorporated, start adding the eggs.
Add the eggs and yolk one at a time, while mixing in between each addition to make sure the eggs incorporate well.
Add the raisins and mix it all for a minute or two until the raisins are distributed throughout the dough.
Scrape the dough into the buttered bundt pan. Cover with plastic wrap and let it proof in a warm place for about 30 minutes or up to an hour. It won't rise too much (definitely will not double in size), but the surface will inflate and look smooth.
Preheat oven to 325°F / 160°C while the bread is proofing.
Bake in preheated oven for about 50 min - 1 hour, until a knife inserted into the cake comes out clean.
Remove from the oven and let it cool slightly. Turn it out onto a wire rack and let it cool down completely.

Blood Orange Glaze (optional)

When the cake is ready to be iced - sift the icing sugar into a bowl. Add 2 tbsp of blood orange juice and vanilla and whisk till it forms a thick icing. Add the remaining blood orange juice a little at a time, and mix well until you get the consistency you prefer. Pour over the cake and decorate with piped flowers (optional).
Serve with butter, Gouda cheese and a cup of hot tea!

Nutrition Information

Show Details

Serving 1serving Calories 189kcal (9%) Carbohydrates 42g (14%) Protein 5g (10%) Fat 10g (15%) Saturated Fat 6g (30%) Polyunsaturated Fat 1g Monounsaturated Fat 3g Trans Fat 0.4g Cholesterol 71mg (24%) Sodium 92mg (4%) Potassium 164mg (5%) Fiber 2g (8%) Sugar 11g (22%) Vitamin A 344IU (7%) Vitamin C 1mg (1%) Calcium 27mg (3%) Iron 2mg (11%)

Nutrition Facts

Serving: 1Serving

Amount Per Serving

Calories 189 kcal

% Daily Value*

Serving	1serving
Calories	189kcal	9%
Carbohydrates	42g	14%
Protein	5g	10%
Fat	10g	15%
Saturated Fat	6g	30%
Polyunsaturated Fat	1g	6%
Monounsaturated Fat	3g	15%
Trans Fat	0.4g	20%
Cholesterol	71mg	24%
Sodium	92mg	4%
Potassium	164mg	3%
Fiber	2g	8%
Sugar	11g	22%
Vitamin A	344IU	7%
Vitamin C	1mg	1%
Calcium	27mg	3%
Iron	2mg	11%