Broeder
In the pantry of the Texel House of Antiquities kitchen, you’ll find a unique ceramic baking mould. It comes in two parts and was traditionally used to make broeder.
Not your everyday bread
Broeder is a rich, sweet bread filled with currants and raisins. Other names for this type of bread include poffert, boffert, and ketelkoek.
It was originally cooked by placing the dough in the sealed mould and heating it in a pan of boiling water for two hours. These days, we use a Bundt tin and an oven instead.
Recipe broeder
Ingredients:
- 400 grams of self-raising flour
- 2 eggs
- 450 ml of lukewarm milk,
- 200 grams of currants and raisins
- a pinch of salt
Instructions:
Preheat the oven to 175°C. Mix the flour, eggs, and milk together, then add the currants, raisins, and a pinch of salt. Pour the batter into a greased Bundt tin and bake for an hour. To check if it’s done, insert a fork. If it comes out clean, the broeder is ready.
Enjoy it while it’s still warm, with butter and sugar.
