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.