Ingredients with Measurements:
- 500g all-purpose flour
- 150g unsalted butter, softened
- 150g granulated sugar
- 4 large eggs
- 1 cup milk
- 1/4 cup rum
- 1/4 cup candied orange peel
- 1/4 cup candied lemon peel
- 1/4 cup raisins
- 1/4 cup chopped almonds
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp salt
- 1 package active dry yeast
- 1/4 cup warm water
Special equipment needed:
- Stand mixer with dough hook attachment
- Large mixing bowl
- Plastic wrap
- Baking sheet
- Parchment paper
- Pastry brush
- Cooling rack
Step-by-step instructions:
1. In a small bowl, dissolve the yeast in warm water and let it sit for 5 minutes.
2. In the bowl of a stand mixer, combine the flour, sugar, cinnamon, nutmeg, and salt.
3. Add the softened butter, eggs, milk, and rum to the dry ingredients. Mix on low speed until the dough comes together.
4. Add the candied orange and lemon peel, raisins, and chopped almonds to the dough. Mix on low speed until the ingredients are evenly distributed.
5. Add the yeast mixture to the dough and mix on low speed until the dough is smooth and elastic.
6. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
7. Preheat the oven to 350°F (175°C).
8. Line a baking sheet with parchment paper.
9. Punch down the dough and shape it into a loaf. Place the loaf on the prepared baking sheet.
10. Brush the top of the loaf with water and sprinkle with cinnamon and sugar.
11. Bake the klaben for 45-50 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
12. Transfer the klaben to a cooling rack and let it cool completely before slicing.
- Time:
Preparation time: 20 minutes
- Rising time: 1 hour
- Cooking time: 45-50 minutes
Temperature:
- Preheat the oven to 350°F (175°C).
Serving size:
- This recipe makes 1 loaf of Bremer Klaben with Cinnamon and Sugar, which serves 8-10 people.
Nutritional information:
- Calories: 420 per serving
- Fat: 16g
- Carbohydrates: 60g
- Protein: 9g
- Fiber: 2g
- Sugar: 26g
Substitutions for ingredients:
- You can substitute the candied orange and lemon peel with dried fruit, such as cranberries or apricots.
- You can substitute the raisins with currants or chopped dates.
- You can substitute the chopped almonds with chopped walnuts or pecans.
Variations:
- You can add chopped chocolate or cocoa powder to the dough for a chocolatey twist.
- You can add a teaspoon of vanilla extract to the dough for extra flavor.
- You can omit the cinnamon and sugar topping and brush the klaben with egg wash for a shiny finish.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough, or it will not incorporate properly.
- You can use a combination of warm milk and warm water instead of just milk for a lighter texture.
- If the dough is too sticky, add a little more flour. If it's too dry, add a little more milk.
Storage instructions:
- Store the Bremer Klaben with Cinnamon and Sugar in an airtight container at room temperature for up to 3 days.
Reheating instructions:
- To reheat the klaben, wrap it in foil and warm it in a 350°F (175°C) oven for 10-15 minutes.
Presentation ideas:
- Slice the klaben and serve it on a platter with a dusting of powdered sugar.
- Serve the klaben with a dollop of whipped cream or vanilla ice cream.
Garnishes:
- Dust the klaben with powdered sugar or cinnamon before serving.
- Top the klaben with a drizzle of honey or maple syrup.
Pairings:
- Serve the klaben with a cup of coffee or tea for a cozy afternoon treat.
- Pair the klaben with a glass of sweet dessert wine, such as Moscato or Riesling.
Suggested side dishes:
- Serve the klaben with a side of fresh fruit, such as sliced apples or pears.
- Pair the klaben with a side of cheese, such as brie or gouda.
Troubleshooting advice:
- If the dough is not rising, make sure the yeast is fresh and the water is warm but not too hot.
- If the klaben is browning too quickly, cover it with foil halfway through baking.
Food safety advice:
- Make sure to wash your hands and all utensils before handling the dough.
- Store the klaben in an airtight container to prevent contamination.
Food history:
- Bremer Klaben is a traditional German Christmas bread that originated in the city of Bremen.
- The bread is typically made with candied fruit, raisins, and almonds, and flavored with rum and spices.
Flavor profiles:
- The Bremer Klaben with Cinnamon and Sugar is sweet and spicy, with a hint of citrus and a nutty crunch.
Serving suggestions:
- Serve the klaben as a dessert or a sweet breakfast treat.
- Slice the klaben and toast it for a crispy texture.
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Region: German
Taste: Sweet, Spicy, Cinnamon, Crunchy, Cinnamon-Flavored