Ingredients with Measurements:
- 500g all-purpose flour
- 250g unsalted butter, softened
- 200g granulated sugar
- 4 large eggs
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground nutmeg
- 1 tsp vanilla extract
- 1/2 cup raisins
- 1/2 cup chopped candied orange peel
- 1/2 cup chopped candied lemon peel
- 1/2 cup slivered almonds
- 1/2 cup milk
- 1 tbsp active dry yeast
For the Chocolate Glaze:
- 1 cup powdered sugar
- 1/4 cup unsweetened cocoa powder
- 2 tbsp unsalted butter, melted
- 2 tbsp milk
- 1 tsp vanilla extract
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Small mixing bowl
- Plastic wrap
- 2 loaf pans
- Wire rack
Step-by-step instructions:
1. In a small bowl, combine the yeast and milk. Let it sit for 5 minutes until the yeast is activated.
2. In the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
3. Add the eggs one at a time, mixing well after each addition.
4. In a separate bowl, whisk together the flour, salt, cinnamon, cardamom, and nutmeg.
5. Gradually add the flour mixture to the butter mixture, alternating with the yeast mixture, until a dough forms.
6. Add the vanilla extract, raisins, candied orange peel, candied lemon peel, and slivered almonds. Mix until well combined.
7. Knead the dough with the dough hook attachment for 5-7 minutes until it becomes smooth and elastic.
8. Place the dough in a greased bowl, cover it with plastic wrap, and let it rise in a warm place for 1 hour.
9. Preheat the oven to 350°F.
10. Grease two loaf pans.
11. Divide the dough in half and shape each half into a loaf. Place each loaf in a prepared pan.
12. Bake for 45-50 minutes until the loaves are golden brown and sound hollow when tapped.
13. Remove the loaves from the oven and let them cool on a wire rack.
14. While the loaves are cooling, make the chocolate glaze.
15. In a small bowl, whisk together the powdered sugar and cocoa powder.
16. Add the melted butter, milk, and vanilla extract. Whisk until smooth.
17. Drizzle the chocolate glaze over the cooled loaves.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
350°F
Serving size:
2 loaves, serves 16
Nutritional information:
Calories: 350
Fat: 16g
Carbohydrates: 47g
Protein: 6g
Sodium: 170mg
Sugar: 25g
Substitutions for ingredients:
- You can substitute the raisins with dried cranberries or currants.
- If you can't find candied orange or lemon peel, you can use chopped dried apricots or figs instead.
- You can use any type of nuts you prefer instead of slivered almonds.
Variations:
- Instead of the chocolate glaze, you can dust the loaves with powdered sugar.
- You can add chopped dark chocolate to the dough for a chocolate chip version.
- You can add a tablespoon of rum or brandy to the dough for a boozy version.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugar.
- Don't overmix the dough or it will become tough.
- If the dough is too sticky, add a little bit more flour.
- Let the dough rise in a warm place to ensure it doubles in size.
- Use a serrated knife to slice the loaves for a clean cut.
Storage instructions:
- Store the Bremer Klaben in an airtight container at room temperature for up to 5 days.
Reheating instructions:
- To reheat the Bremer Klaben, wrap it in foil and warm it in a 350°F oven for 10-15 minutes.
Presentation ideas:
- Slice the Bremer Klaben and arrange it on a platter.
- Dust the slices with powdered sugar or cocoa powder.
- Serve the slices with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Chopped nuts
- Candied orange or lemon peel
- Chocolate shavings
Pairings:
- Coffee
- Hot chocolate
- Tea
Suggested side dishes:
- Fresh fruit salad
- Cheese plate
- German potato salad
Troubleshooting advice:
- If the dough doesn't rise, it may be because the yeast is expired or the dough didn't have enough time to rise. Make sure the yeast is fresh and let the dough rise in a warm place for at least an hour.
- If the dough is too dry, add a little bit more milk.
- If the loaves are too dark, cover them with foil halfway through baking.
Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Check the expiration date of the yeast before using it.
- Store the Bremer Klaben in an airtight container to prevent it from drying out.
Food history:
- Bremer Klaben is a traditional German Christmas bread that originated in Bremen, a city in northern Germany.
- It is a sweet bread that is studded with dried fruit and nuts.
- The bread is typically baked in a loaf pan and served sliced with coffee or tea.
Flavor profiles:
- Sweet
- Spicy
- Fruity
- Nutty
Serving suggestions:
- Serve the Bremer Klaben as a dessert or a sweet snack.
- It is perfect for holiday gatherings or afternoon tea parties.
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Region: German
Taste: Rich, Sweet, Chocolatey, Moist, Decadent