Ingredients with Measurements:
- 500g flour
- 200g sugar
- 200g butter, softened
- 4 eggs
- 200ml milk
- 1 package of dry yeast
- 1 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cardamom
- 1 teaspoon grated lemon zest
- 200g marzipan, chopped
- 100g almonds, chopped
Special equipment needed:
- Stand mixer with dough hook attachment
- Loaf pan
- Parchment paper
Step-by-step instructions:
1. In a stand mixer, combine the flour, sugar, yeast, salt, cinnamon, cardamom, and lemon zest. Mix on low speed until combined.
2. Add the softened butter and eggs to the mixer and mix on low speed until the ingredients are combined.
3. Slowly pour in the milk while the mixer is running on low speed. Mix until the dough comes together and forms a ball.
4. Add the chopped marzipan and almonds to the dough and mix on low speed until they are evenly distributed.
5. Cover the dough with a clean kitchen towel and let it rise in a warm place for 1 hour.
6. Preheat the oven to 350°F (180°C). Grease a loaf pan and line it with parchment paper.
7. Transfer the dough to the prepared loaf pan and smooth out the top with a spatula.
8. Bake the Bremer Klaben for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Remove the loaf from the oven and let it cool in the pan for 10 minutes.
10. Remove the Bremer Klaben from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 15 minutes
Cooking time: 50-60 minutes
Temperature:
Oven temperature: 350°F (180°C)
Serving size:
1 loaf
Nutritional information:
Calories: 300 per serving
Fat: 12g
Carbohydrates: 40g
Protein: 7g
Substitutions for ingredients:
- Almonds can be substituted with hazelnuts or walnuts.
- Lemon zest can be substituted with orange zest.
Variations:
- Add raisins or dried cranberries to the dough for a fruity twist.
- Replace the marzipan with chocolate chips for a chocolatey version.
Tips and tricks:
- Make sure the butter is softened before adding it to the dough.
- Use a kitchen scale to measure the ingredients accurately.
- Let the dough rise in a warm place to ensure it doubles in size.
Storage instructions:
Store the Bremer Klaben in an airtight container at room temperature for up to 5 days.
Reheating instructions:
Slice the Bremer Klaben and toast it in a toaster oven or under the broiler until warm.
Presentation ideas:
Serve the Bremer Klaben sliced and arranged on a platter.
Garnishes:
Dust the Bremer Klaben with powdered sugar before serving.
Pairings:
Serve the Bremer Klaben with a cup of coffee or tea.
Suggested side dishes:
Serve the Bremer Klaben with fresh fruit or a side salad.
Troubleshooting advice:
- If the dough is too dry, add more milk.
- If the dough is too wet, add more flour.
Food safety advice:
Make sure to wash your hands and all utensils before handling food.
Food history:
Bremer Klaben is a traditional German Christmas bread from the city of Bremen.
Flavor profiles:
Bremer Klaben has a sweet and nutty flavor with hints of cinnamon and cardamom.
Serving suggestions:
Serve the Bremer Klaben as a dessert or a sweet snack.
Related Categories
Cooking Method: N/A
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Region: German
Taste: Sweet, Nutty, Almondy, Marzipan, Marzipan-Flavored