100 grams of butter + a little bit to grease the tin
1 tablespoon of syrup
Broeder is a Dutch breadcake which is mainly eaten
in the Zaanstreek, where it is also created.
Broeder is also called 'Jan in de zak', 'Poffert " or "Ketelkoek", which are
virtually the same recipes.
The name "Broeder" originated in the time of the Guilds, to became a
Broeder of a baker guild he had to pass a
test. When they were able to bake
a good Broeder, then he was admitted to the bakers'
Broeder can be eaten as a main course and a dessert.
you prepared the dough
like a bread to
bake, but eventually cook the dough. The Broeder get
sliced and soaked with a sauce of warm syrup
and butter. Previously broeder was eaten by many
poor people because it is easy, tasty, cheap and it
fills you up.
serves: 6 – preparation time: 30 minutes – cooking time: 90 minutes
First grease the tin with butter.
Sift the flour into a bowl and at the yeast.
Add the eggs to the flour and add the milk.
Mix it all together to a nice and smooth batter. Put
the batter in the tin and put the lid on top.
Then the tin goes into a pan with water.
Put it on the stove with cold water, otherwise it heats too quickly
and then the Broeder fails.
the water boil, and then turn it
to a lower setting. Let it boil for 1.5 hours.
For the syrup sauce:
Add butter in a pan
and add the syrup. Heat the mixture while stirring.
Take the tin
with Broeder out of the pan, open the tin and take the Broeder out of it.
Cut it into slices and eat it with syrup sauce.