Bremer Klöben | Bremer Klaben
Last Christmas I introduced you to the Stollen from the city of Dresden in the eastern regions of Germany. This Christmas, let’s go to the city of Bremen in the North-west of Germany. The Klöben /Klaben is Bremen’s response to Dresden’s Stollen and hence goes by the name Bremer Klaben. It is a rich heavy, fruit loaded yeasted white cake. Traditionally it is baked at the beginning of December and allowed to mature for atleast couple of weeks. Unlike the Stollen which has its own distinct shape, the Klaben is generally baked as a boxed loaf. This loaf is given two lengthwise incisions on the top (I skipped this). These incisions eventually earned it the name Klaben, which means ‘split’.
It is believed the city bakes so many Bremer Klaben during Christmas that there will be enough of it available even until Easter. The Bremer Klaben has a long shelf life as long as it is taken care of and kept wrapped in a brandy soaked cloth.
How to make Bremer Klaben
To make the Bremer Klaben, begin with soak raisins and candied peel (lemon & orange) in Brandy or Rum for atleast an hour. Follow this by activating the yeast in some lukewarm water and set aside till it turns frothy. From here, proceed to make the yeast solution. For this, scald milk with salt, sugar and butter until the butter melts. Take it off the heat and add the rosewater, cinnamon and lemon zest and mix well and set aside to infuse until the liquid cools down to lukewarm.
Add the frothy activated yeast and mix well. Beat an egg into the mixture, followed by a cup of flour. blend until all ingredients are well combined and set aside in a warm place for about 30 mins till the mixture turns frothy. Take most of the remaining flour and make a well in the middle and add the yeasted solution into it and slowly bring the ingredients together until a light, soft, non-sticky dough is formed. Transfer to a floured surface and knead well and flatten the dough.
Drain and dust the soaked fruits and pile them on the rolled dough along with almond slivers. Fold the dough corners on top of the fruit and knead well until all the fruit is incorporated into the dough and the dough is smooth and elastic. Place the dough in a buttered mixing bowl and brush it with butter. Cover with a cloth and set aside in a warm place for about an hour for proofing until it doubles in volume.
Once the proofing is done, punch the dough and transfer to a floured surface. Divide it into two equal portions and roll out into a rectangle of about an inch of thickness. Brush with butter and sprinkle sugar and either roll it lengthwise or fold it in half lengthwise. Brush the loaves with butter and sprinkle sugar on top. Set them on a baking tray and leave to proof for another hour until the loaves double in volume.
Preheat the oven to 190°C. Make two lengthwise slits on the loaves. Bake them for an hour till they turn deep brown in colour. When they are still warm, brush the Bremer Klaben with butter and dust with powdered sugar if you desire. Done!
Bremen Klaben
Ingredients
For Soaking:
- 125 gms Candied Orange Peel
- 125 gms Candied Lemon Peel
- 500 gms Raisins
- 140 ml Brandy (or Rum)
For the Dough:
- 2 tsp Active Dry Yeast
- ½ cup Water (lukewarm)
- ½ cup Milk
- 1 tsp Salt
- 50 gms Sugar
- 225 gms Butter (unsalted)
- 1 tsp Rosewater
- ½ tsp Ground Cinnamon
- 1 tbsp Lemon zest
- 1 pc Egg, large
- 850 gms All-purpose flour
- ¾ cup Blanched Almonds, slivered
- 50 gms Unsalted Butter, (melted)
- Sugar, granulated (as needed)
For Glazing & Dusting:
- 50 gms Unsalted Butter, (melted)
- Powdered Sugar (optional)
Instructions
Soaking the Fruit:
- Combine the candied peel and raisins and soak in brandy or rum for atleast an hour
Activating the Yeast:
- Mix the yeast with the lukewarm water and set aside till it turns frothy
Making the Yeast Solution:
- In a saucepan scald milk along with salt, sugar and butter until the butter has melted
- Take it off the heat and add the rosewater, cinnamon and lemon zest and mix well
- Set aside to infuse until the liquid cools down to lukewarm
- Add the frothy activated yeast and mix
- Beat the egg into the mixture and add one cup of flour and blend until all ingredients are well combined
- Set aside in a warm place for about 30 mins till the mixture turns frothy
Making the Dough:
- Take about 5 cups of the flour in a large enough mixing bowl and make a well in the middle
- Pour the yeasted mixture into the well and using a hand mixer with dough hook on low speed, bring the ingredients together until a light and soft, non-sticky dough is formed
- Transfer to a floured surface and knead well for about 10 mins and roll it flat
- Drain and dust the soaked fruits with half a cup of flour and pile on the flattened dough along with the almond slivers
- Pull up the corners of the dough around the fruit and slowly knead, working the fruit into the dough and the dough is smooth and elastic in nature. Add the remaining flour if needed
- Lightly butter mixing bowl and transfer the dough back into it and brush butter on top of the dough
- Cover with a cloth and set aside in a warm place for it to proof for about an hour until it doubles in volume
Forming the Loaves:
- Take out the dough to a floured surface and punch it
- Divide into two equal portions and lightly knead and roll out into a rectangle of about an inch thickness
- Brush with butter and sprinkle some sugar
- Roll the dough lengthwise or fold it in half, lengthwise
- Brush the top with butter and sprinkle sugar on top
- Place the loaves on a baking tray, and set aside in a warm place for another hour till they rise and double
Baking the Loaves:
- Make 2 lengthwise slits on the loaves if you desire (I didn't make them)
- Bake the loaves in a preheated oven at 190°C till they are deep brown in colour
Glazing & Dusting:
- While the loaves are still warm, brush them with butter
- If you desire, you can dust them with powdered sugar
Notes
- The Bremen Klaben will keep well for a few months if wrapped well, preferably with a brandy soaked cloth
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