Ingredients with Measurements:
- 500g all-purpose flour
- 100g sugar
- 1 tsp salt
- 1 tsp ground cinnamon
- 1 tsp ground cardamom
- 1 tsp ground nutmeg
- 1 tsp ground cloves
- 1 tbsp active dry yeast
- 250ml warm milk
- 250g unsalted butter, softened
- 3 eggs
- 100g raisins
- 100g candied orange peel
- 100g walnuts, chopped
- 100g honey
Special equipment needed:
- Stand mixer with dough hook attachment
- Loaf pan
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, salt, cinnamon, cardamom, nutmeg, cloves, and yeast.
2. Add the warm milk and mix on low speed until a shaggy dough forms.
3. Add the softened butter and eggs, and mix on medium speed until the dough is smooth and elastic, about 10 minutes.
4. Add the raisins, candied orange peel, and chopped walnuts, and mix on low speed until evenly distributed.
5. Cover the bowl with plastic wrap and let the dough rise in a warm place for 1 hour.
6. Preheat the oven to 350°F (180°C).
7. Grease a loaf pan with butter.
8. Punch down the dough and shape it into a loaf.
9. Place the loaf in the prepared pan and brush the top with honey.
10. Bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
11. Remove the loaf from the oven and let it cool in the pan for 10 minutes.
12. Remove the loaf from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 30 minutes
Cooking time: 45-50 minutes
Temperature:
350°F (180°C)
Serving size:
1 loaf
Nutritional information:
Calories: 280
Fat: 14g
Carbohydrates: 34g
Protein: 5g
Substitutions for ingredients:
- Instead of raisins, you can use currants or dried cranberries.
- Instead of candied orange peel, you can use candied lemon peel or candied ginger.
- Instead of walnuts, you can use pecans or almonds.
Variations:
- You can add chopped dates or figs to the dough.
- You can sprinkle the top of the loaf with sliced almonds before baking.
- You can add a teaspoon of vanilla extract to the dough.
Tips and tricks:
- Make sure the milk is warm, but not too hot, or it will kill the yeast.
- Soften the butter at room temperature before adding it to the dough.
- Use a pastry brush to evenly distribute the honey on top of the loaf.
- Let the loaf cool completely before slicing it.
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, slice it and toast it in a toaster or oven.
Presentation ideas:
Serve the Bremer Klaben sliced and arranged on a platter.
Garnishes:
Garnish the platter with fresh berries or a dusting of powdered sugar.
Pairings:
Serve the Bremer Klaben with a cup of coffee or tea.
Suggested side dishes:
Serve the Bremer Klaben with a side of fresh fruit or yogurt.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of milk at a time until it comes together.
- If the dough is too wet, add a tablespoon of flour at a time until it comes together.
- If the dough doesn't rise, make sure the yeast is fresh and the milk is warm.
Food safety advice:
Make sure to wash your hands and all utensils before and after handling the dough.
Food history:
Bremer Klaben is a traditional German Christmas bread from the city of Bremen.
Flavor profiles:
The Bremer Klaben has a sweet and spicy flavor, with notes of cinnamon, cardamom, and honey.
Serving suggestions:
Serve the Bremer Klaben as a dessert or a snack.
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Region: German