What Is Bremer Klaben?
Bremer Klaben is a very delicious German Christmas bread. It is originating from the city of Bremen, city in northern Germany (That’s where the name comes from). This delicious Christmas bread is moist, buttery and filled with lots of dried fruits soaked in rum.
It’s a little bit similar to Stollen, but this Bremer Klaben is more unique in its dense, cake-like consistency. And its filled with the taste of rum-soaked raisins and citrus peels.
While baking Bremer Klaben might take a bit of patience, the result is so worth it. I love to serve it with a warm cup of tea on a cold winter evening! It makes me feel warm on the inside!
Why I Love This Recipe?
Bremer Klaben is one of those recipes that takes me to Germany during the holidays. Whenever i make it at home, the full place smells amazing.
What I love most about this recipe is its flavor and how simple it is to make it. Even tho it can be a true labor of love, the end result is well worth it. The rum-soaked raisins give it a rich, flavor, and the almonds and candied fruit add touch of fresh flavor. It’s also perfect for breakfast, dessert, or even as a holiday gift. Just perfect!
Key Ingredients & Substitutions for Bremer Klaben
Raisins and Dried Fruits: Plump, rum-soaked raisins are the star of the show. Feel free to add chopped dried apricots or figs for extra variety. You can also soak them in tea for a non alcoholic version.
Candied Lemon and Orange Peel: These add the crucial taste of citrusy sweetness. If you can’t find candied peel, finely grated zest works just as well.
Almonds: Chopped or slivered almonds provide a nutty crunch. Walnuts or hazelnuts can be used as alternatives. Don’t skip the nuts – they make it taste so much better.
Rum: Soaking the fruit in rum enhances the flavor. For an alcohol-free version, you can substitute it with orange juice, herbal tea or even apple cider.
Yeast: Provides the dough with its slight rise. Use instant or active dry yeast. Make sure that the yeast is not expire – otherwise the bread will not rise.
Butter: Lots of it! This bread is rich and makes the bread moist and delicious, so don’t skimp on the butter.
Spices: A touch of cardamom and cinnamon gives the bread its warm, festive aroma. Feel free to also add your own favorite spices.
Equipment You’ll Need
- Mixing Bowls: For soaking the fruit and mixing the dough.
- Stand Mixer: Makes kneading the enriched dough much easier.
- Rectangular Bread Pan: Traditional for shaping Klaben.
- Parchment Paper: To prevent sticking.
- Pastry Brush: For brushing the finished loaf with melted butter.
Step-by-Step Instructions for Perfect Bremer Klaben
Step 1: Prepare the Fruit
- Soak the Fruit: In a bowl, combine 2 cups (300g) raisins, ½ cup (75g) candied citrus peel, and ¼ cup (60ml) rum. Let soak overnight or for at least 4 hours.
Step 2: Make the Dough
- Activate the Yeast: Warm ½ cup (120ml) milk to lukewarm. Stir in 1 packet (7g) yeast and 1 tsp sugar. Let sit for 5-10 minutes until foamy.
- Mix the Dough: In a large bowl or stand mixer, combine 4 cups (500g) flour, ½ cup (100g) sugar, 1 tsp cardamom, and 1 tsp cinnamon. Add the yeast mixture, 2 large eggs, and 1 cup (225g) softened butter. Mix until a smooth dough forms.
Step 3: Incorporate the Fruit
- Add the Fruit and Nuts: Gently knead in the soaked fruit and ½ cup (75g) chopped almonds until evenly distributed.
Step 4: Shape and Proof
- Shape the Loaf: Shape the dough into a rectangle and place it into a greased bread pan lined with parchment paper.
- Let It Rise: Cover with a clean towel and let rise in a warm place for 1-2 hours, or until doubled in size.
Step 5: Bake and Finish
- Bake: Preheat your oven to 350°F (175°C). Bake the Klaben for 45-50 minutes, or until golden brown.
- Brush with Butter: While still warm, brush the loaf with melted butter for a shiny finish.
Expert Tips for the Best Bremer Klaben
- Plan Ahead: Soaking the fruit overnight enhances the flavor and ensures it stays moist.
- Don’t Overmix: When incorporating the fruit, fold it in gently to avoid breaking the dough’s structure.
- Use Quality Rum: A good-quality dark rum will make a noticeable difference in flavor.
- Cool Completely: Let the bread cool completely before slicing to ensure it holds its shape.
Serving Suggestions
Bremer Klaben is best enjoyed sliced thick and served with a cup of tea or coffee. For an extra indulgence, spread a little butter on top or pair it with a dollop of whipped cream. It also makes a fantastic holiday gift—just wrap it in parchment paper and tie it with a festive ribbon!
Make-Ahead and Storage
- Make-Ahead: The bread can be made a day or two in advance; the flavors only deepen over time.
- Storage: Store Klaben in an airtight container at room temperature for up to a week.
- Freezing: Freeze slices individually wrapped in plastic for up to 3 months. Thaw at room temperature before serving.
Traditional Bremer Klaben – German Christmas Fruit Bread Recipe
- Total Time: 5 hours
- Yield: 1 loaf (10-12 slices) 1x
Description
You need to try this simple Bremer Klaben Recipe! Rich, buttery, and packed with rum-soaked fruit, this traditional German Christmas bread is a festive favorite from Bremen.
Ingredients
- 2 cups (300g) raisins
- 1/2 cup (75g) candied citrus peel
- 1/4 cup (60ml) rum
- 1/2 cup (120ml) milk, lukewarm
- 1 packet (7g) active dry yeast
- 4 cups (500g) flour
- 1/2 cup (100g) sugar
- 1 cup (225g) softened butter
- 2 large eggs
- 1/2 cup (75g) chopped almonds
- 1 tsp cardamom
- 1 tsp cinnamon
Instructions
- Soak Fruit: Combine raisins, candied citrus peel, and rum. Soak for 4 hours or overnight.
- Activate Yeast: Warm milk and stir in yeast and sugar. Let sit until foamy.
- Mix Dough: Combine flour, sugar, spices, yeast mixture, eggs, and butter. Knead into a smooth dough.
- Add Fruit: Fold in soaked fruit and almonds.
- Shape and Proof: Shape dough into a rectangle and place in a bread pan. Let rise until doubled.
- Bake: Bake at 350°F (175°C) for 45-50 minutes. Brush with melted butter.
Notes
Feel free to use your favorite candied or dried fruit to fully personalize this bread.
For an even more delicious way of engaging this bread, drizzle it with icing, or melted chocolate.
- Prep Time: 20 minutes (+4 hours soaking)
- Cook Time: 50 minutes
- Category: Dessert
- Cuisine: German
Nutrition
- Calories: 320 kcal
- Sugar: 20g
- Fat: 12g
- Carbohydrates: 45g
- Protein: 6g
Nutrition information
This website gives estimated nutritional information, which might change depending on the ingredients used.
Frequently Asked Questions (FAQ)
Can I use other dried fruits?
Absolutely! Dried apricots, figs, or cranberries make wonderful additions.
What if I don’t have rum?
Substitute with orange juice or apple cider for an alcohol-free version.
How does Klaben differ from Stollen?
Klaben is denser and lacks the powdered sugar coating found on Stollen.
My mothers fathers name was PETER BREHMER and the family recipe was quiet different. First of all it was APRICOT BRANDY that was used. The dried fruits were cooked in the brandy, and only real dried fruits were used. Northing fake. cherries, apricots, dates, you name it, if it was a dried fruit it went in. After it was baked it was wrapped in cheese cloth and wet down with more apricot brandy. Also in the 1940s it was real apricot brandy not the flavored brandy on the market today. If my memory serves me right she made it in Sept. and about every 30 days she would wet the cheese cloth down again. Three times before Christmas. That was the real fruit cake, and also lots of nuts. Really good real fruit cake. Sorry I do not have the recipe for it got lost over the years. If anyone still has the recipe for it I would sure like to get ahold of it. Thank you.
Thank you so much for sharing this wonderful family memory! 😊 Your mother’s version sounds very traditional, and I love the idea of aging the Klaben by wrapping it in cheesecloth and brushing it with apricot brandy over several months. Recipes like these are such a special part of family history.
I hope someone who has a similar old family recipe sees your comment and is able to share it with you. Thank you again for taking the time to tell this story! ❤️