Recipe Bremer Klaben
These biscuits are typical Christmas pastry, but they also last until Easter.
Servings: 1 Klaben
Ingredients
- 1 kg flour
- 100 g sugar125 g
- 125 g fresh yeast
- 250 ml milk
- 500 g butter (or margarine)
- 1 level tsp cardamom
- 1 grated zest of an organic lemon
- 1 tsp salt
- 125 g lemon peel
- 125 g ground almonds
- 500 g raisins (washed and dried)
- 250 g currants (washed and dried)
Instructions
Pre-dough
- Sift the flour into a bowl and make a swale in the middle. Crumble the yeast, mix with a teaspoon of sugar and approx. 100 ml of the warm (not hot!) Milk. Put everything in the center of the swale.
- Spread the remaining sugar and the butter in flakes on the flour. Cover the bowl with a cloth and keep warm until the dough bubbles in the middle. This takes about 10 to 15 minutes
Dough
- Add the cardamom, lemon zest, remaining milk and salt to the bowl. Now work the dough evenly with your hands or a mixer with a dough hook. The dough is good when it is smooth and pliable.
- Add the lemon peel, almonds, raisins and currants and knead everything.
- Shape the dough into a clump and place on a baking sheet or in a loaf pan. Let rise in a warm place for another 40 minutes.
- Preheat the stove to 230 ° C.
- Put the Klaben in and bake for 15 minutes, then turn the temperature down to 200 ° C and bake for another 45 minutes. Be careful not to burn the raisins. To do this, you can loosely place a sheet of parchment paper on the Klaben at the end of the baking time.
Tipps & Hinweise
Let the Klaben cool down slowly. When it is completely cold, wrap it in foil and let it rest in a cool place for about 5 days. Then it can be sliced and eaten with coffee or tea.