Bremer Klaben

Ingredients

• Almonds (1 cup, chopped)
• Salt (1/2 teaspoon)
• All-purpose flour (4 cups)
• Ground cardamom (1 teaspoon)
• Eggs (2 large)
• Unsalted butter (1/2 cup, softened)
• Granulated sugar (1/2 cup)
• Active dry yeast (2 teaspoons)
• Warm milk (1 cup (110°f/45°c))
• Rum (1/4 cup, plus more for brushing)
• Candied orange peel (1/2 cup, chopped)
• Candied lemon peel (1/2 cup, chopped)
• Raisins (1 cup)
• Dried currants (1 cup)

Instructions

1. In a medium bowl, combine the currants, raisins, candied lemon peel, candied orange peel, and rum. Let the mixture soak for at least 2 hours, or ideally overnight to intensify the flavors.
2. In a large mixing bowl, combine the warm milk, yeast, and a pinch of sugar. Allow it to sit for about 5 minutes, or until frothy, indicating that the yeast is active.
3. Add the remaining sugar, softened butter, eggs, ground cardamom, all-purpose flour, and salt to the yeast mixture. Mix until a soft dough forms.
4. Drain the soaked fruits, reserving the rum. Gently fold the fruits and chopped almonds into the dough. Knead the mixture until it is well combined and elastic.
5. Cover the dough with a clean kitchen towel and let it rise in a warm place for about 2 hours, or until doubled in size.
6. Preheat the oven to 350°F (175°C).
7. After the dough has risen, punch it down gently and shape it into a loaf. Place the loaf onto a baking sheet lined with parchment paper.
8. Bake the loaf in the preheated oven for approximately 1 hour, or until it is golden brown and sounds hollow when tapped.
9. Once baked, brush the top of the loaf with the reserved rum immediately after removing it from the oven for an added flavor boost.
10. Allow the loaf to cool completely before slicing. Serve with a cup of tea or coffee.