Bremer Klaben
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5.0
3 reviews
Excellent
Bremer Klaben
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Bremer Klaben is a traditional German Christmas bread with dried fruits and almonds which is protected by a European PGI.
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Ingredients
- 3½ cups golden raisins
- ⅓ cup golden rum
- ½ cup milk (lukewarm)
- 1 (¼ oz.) package active dry yeast
- ⅔ cup sugar
- 3½ cups all-purpose flour
- ½ teaspoon salt
- 13 tablespoons unsalted butter , softened
- 1 tablespoon vanilla extract
- ¾ cup candied orange peel , plus 2 tablespoons, finely chopped
- ¾ cup candied lemon peel , plus 2 tablespoons, finely chopped
- Finely grated zest of one organic lemon
- 1 teaspoon ground cardamom
- 3½ oz. finely chopped blanched almonds
Equipment
- loaf pan (9 x 5 x 3 inches/22,5x12,5x7,5cm)
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Instructions
- Place the raisins in a colander and rinse under hot water. Drain well. Place them in a bowl and mix with the rum. Set aside.
- In a small bowl, mix the milk with the yeast and 1 teaspoon of the sugar. Let stand for 10 minutes until it starts to foam.
- Mix the flour with the salt and the remaining sugar in a large bowl. Add the yeast mix and butter and knead into soft elastic dough that detaches from the bowl by hand or, preferably, with the kneading attachment of an electric mixer. Cover and let rise in a warm place for 20 minutes.
- Add the orange and lemon peel, lemon zest, cardamom, vanilla and almonds to the raisins and mix well.
- Place the dough on a clean work surface. With your hands, gradually work in the dried fruit mix, including all of the liquid. It takes a while for the dough to absorb all the fruit, and the dough will be very sticky. Cover and let rise in a warm place for 40 minutes.
- Preheat the oven to 400F/200C. The best pan to use is a meatloaf pan, in a standard loaf pan 9 x 5 x 3-inch (22,5 x 12,5 x 7,5cm). It may rise over the top. Grease the pan as well as the shiny side of a large piece of aluminum foil. Place the dough in the loaf pan and push it down gently so it fills the entire pan.
- Tightly cover the loaf with the foil, greased side down. Bake in the preheated oven for 40 minutes. Uncover, reduce the temperature to 350F/180C, and bake for another 30 to 40 minutes, or until the top is lightly browned. If the raisins turn too dark and the loaf is not done yet, cover it loosely with aluminum foil.
- Loosen the sides of the bread immediately after baking. You can unmold the loaf onto a wire rack right way but because it's so moist it may crack, so to be safe, wait until it has cooled in the pan, then unmold. Carefully turn it over so the bottom rests on the wire. Wrap tightly in aluminum foil or store in an airtight container. Store in a cool place.
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Overall Rating
5.0
3 reviews
Excellent
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