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Breudher Recipe

Sri Lankan Breudher Recipe

Buttery yeast bread cake
4.5 from 2 votes
Prep Time: 1 hour
Cook Time: 40 minutes
Total Time: 1 hour 40 minutes

Servings: 10 people


  • Oven
  • Bread Dough hook and whisk attachment of the cake mixer


Sugar syrup (Step 1)

  • 300 g White caster sugar
  • 250 ml Water Tap

Fruit Mix (Step 2)

  • 120 g Sultana
  • 40 g Candied peel
  • 1/2 tsp Allspice powder
  • 1/2 tsp Nutmeg powder
  • 2 tsp Rosewater
  • 3 tsp Sugar syrup ( Made above- Step 1)

Soft roll dough (Step 3 )

  • 350 g All-purpose flour
  • 2 tsp White caster sugar
  • 2 tsp Instant yeast
  • 1/2 tsp Salt
  • 1 Egg
  • 250 g Milk Fresh

Breudher batter (Step 4)

  • 625 g Soft roll dough ( Made above- Step 3)
  • 6 Egg yolk
  • 104 g Butter Unsalted
  • 208 g Brown sugar Dark brown sugar if available
  • 7 g Baking soda
  • 40 g Fresh milk
  • 83 g Golden syrup
  • 180 g Fruit mix ( Whole quantity that was made above) (Made above-Step 2)


Sugar syrup (Step 1)

  • Make a sugar syrup, by combining sugar and water, leave on a low to medium fire until it is reduced and is a syrup consistency. Take it off the fire and let it cool down. Make the mixture at least 1 day before
    Note this will be a big batch of sugar syrup, I usually make it and keep it in a bottle to use for cocktails, you can adjust the recipe as preferred.

Fruit mix (Step 2)

  • In a small bowl, add all the ingredients mentioned in the fruit mix, mix them together, cover with a cling wrap, leave in a cool dry place for at least one week ( 7 days) if you dont' have enough time 3-4 days would be sufficient as well.

Soft roll dough (Step 3)

  • Use a bread mixer if you have one, if not use your hands to make the bread dough. Add the yeast, sugar, half of the warm milk ( microwave the milk, just so it's warm but not boiling, if it is too hot it will kill the yeast which in turn the bread will not rise) into the mixing bowl and mix well and leave aside for 10 mins until it froths
  • Once the yeast has froth add all other ingredients listed under the bread dough recipe including the rest of the milk into the mixing bowl and mix well with the dough hook attachment on a medium speed for about 5-6 minutes until a dough is formed. if it is still too sticky, sprinkle a bit of flour
    ( All flour types are different and absorb moisture differently, you might end up using a bit more flour than specified in the recipe)
    If using hands, knead the dough in a flat surface for about 10 minutes until a dough is formed.
  • Leave it inside a bowl cover with a damp cloth in a warm area until doubled in size.
    Please read the article above regarding timing of the dough to rise

Breudher cake batter (Step 4)

  • In a mixing bowl with the whisk attachment, add butter, brown sugar mix well until creamy Then add egg yolks gradually until creamy.
  • Then add the bread dough which has doubled in size ( piece by piece) until everything is well incorporated.
  • In a small bowl mix together Milk, golden syrup and baking soda with a spoon, then add this mixture into the batter.
  • Then finally add the soaked fruits and incorporate well.
  • If you have oil spray, spray it all over the mould, if not apply canola oil with a brush inside the mould ( This is so that the breudher unmould easily) Pour the mixture into a bunt mould ( 3/4 of the mould as the cake will rise when cooking as well) cover with a damp cloth, let it rise in a warm area. ( around 30-40 mins)
  • Preheat oven to 175C (conventional oven)
  • Once doubled in size bake it in the oven for 30 - 40 minutes. If the top gets too brown cover a foil and keep baking
  • Take it off the oven, let it rest inside the mould, once cooled down unmould the cake into a plate and enjoy.


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