Bremer Klaben

Name: Bremer Klaben
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 18
Ingredients: 75 ml Milk; 375 g Flour; 1 cube (42 g) Yeast; 2 TABLESPOONS Sugar; 100 g Raisins; 50 g Currants; 150 g soft butter or margarine; 7-10 Tbsp Salt; 7-10 Tbsp grated rind of 1/2 untreated lemon; 1 knife tip Cardamom; 30 g ground almonds; 30 g Citation

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 18

75 ml Milk
375 g Flour
1 cube (42 g) Yeast
2 TABLESPOONS Sugar
100 g Raisins
50 g Currants
150 g soft butter or margarine
7-10 Tbsp Salt
7-10 Tbsp grated rind of 1/2 untreated lemon
1 knife tip Cardamom
30 g ground almonds
30 g Citation

Directions

1
Warm the milk lukewarm. Put flour in a bowl, make a depression in the middle, crumble yeast into it, mix with milk and half of the sugar. Let the dough rise in a warm place for about 30 minutes. In the meantime, wash the raisins and currants and drain well on a sieve. Put the fat in flakes and the remaining sugar on the flour rim. Add salt, lemon zest and cardamom to the dough and knead with the dough hooks of the hand mixer until a smooth dough is obtained.
2
Knead the almonds, raisins, currants and candied lemon peel into the dough and leave to rise for a further 30 minutes in a warm place. Form a dumpling from the dough and place on a baking tray lined with baking paper. Leave the formed loaf to rise in a warm place for about 15 minutes. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-50 minutes. Take out, let cool and cut into slices
3
waiting time approx. 2 hours