Bremer Klaben

AUTHOR
Janie Gentry
DIFFICULTY
easy
RATING
3.7 7
COOK TIME
150 mins
TOTAL TIME
150 mins

Ingredients

Servings: 25
  • 500 g Flour
  • 1 1/2 cubes (42 g each) Yeast
  • 1/8 l tepid milk
  • 50 g Sugar
  • 250 g Raisins
  • 125 g Currants
  • 250 g soft butter or margarine
  • 1/2 TEASPOON Salt
  • 7-10 Tbsp grated rind of 1 untreated lemon
  • 1/2 TEASPOON Cardamom
  • 60 g ground almonds
  • 60 g Citation
  • 1 TABLESPOON Icing sugar

Directions

  1. 1

    Put the flour in a bowl, make a depression in the middle, crumble the yeast, mix with milk and half of the sugar. Let the dough rise in a warm place for 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. 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.

  2. 2

    Form a dumpling from the dough (approx. 30 x 12 cm) and place it on a baking tray lined with baking paper. Leave the formed dumpling to rise in a warm place for 15 minutes. Bake in the preheated oven (electric cooker: 225 ° C/ gas: level 4) for 15 minutes. Then bake at low heat (electric oven: 200 °C/ gas: level 3) for another 45 to 50 minutes and cover as desired. Serve the dumplings sprinkled with icing sugar

  3. 3

    Preparation time approx. 2 1/2 hours

Nutrition Facts

KCAL
230 kcal
CARBS
29 g
FATS
10 g
PROTEINS
4 g