The Bremer Mops are a sweet pastry specialty from the Bremen region. Crispy, spicy and with an almond on top, they are sold annually on the Bremen Freimarkt in October. Due to the aroma of cloves and the traditional use of potash as a leavening agent, they are also popular at Christmas time. The slightly moist dough is formed into balls and rises in width through the potash, just like with gingerbread. The recipe is easy to bake.
The term “mopping” actually means something thick and often refers to different types of pastry. One example is the Bentheimer Moppen from the county of Bentheim in Lower Saxony.
Ingredients & Shopping list
- 2 eggs
- 250 g sugar
- 375 g flour
- 1 TL ground cloves
- 2 EL milk
- 2 TL potash
- 33 almond halves (peeled almonds)
- Gradually stir together the melted fat, the syrup, the liquid, the spice and 2/3 of the sifted flour mixed with baking powder, leave to rise for 1 hour.Knead in the rest of the flour and let the dough rise for another hour.Make rolls of dough as thick as your thumb, cut off even pieces, roll them into balls and press them flat.
- Mix the milk with the potash and let stand.
- Mix the flour with the cloves and sugar. Add the eggs and knead the dough. The dough should be firm, malleable and slightly moist. If it is still too dry, add an egg.
- Add the mixture of potash and milk to the kneaded dough and knead as well.
- Let the dough rest for 30 minutes at room temperature. (The dough rises a little)
Make the Moppen
- Preheat the oven to 225 degrees.
- Cut off approx. 25g pieces from the dough and shape into a ball. To do this, moisten your hands slightly, as the dough will stick. Spread half an almond on each ball. Spread the balls on a baking sheet lined with baking paper.
- Bake for about 15 minutes.
- Let the mops cool on a wire rack.
- Eat immediately or keep dry in a metal can.
Tips & Hints
Here you can also get the Bremer Moppen freshly baked