Bremen Kuchen Recipe
This Bremen Kuchen is a delicious German sweet bread. Try this bake with irresistible almond and raisins for your next party. Your suggestions for this Bremen Kuchen are welcome.
Ingredients
1/2 tablespoon active dry yeast
2 tablespoons warm water (105°-115°F)
3/4 cup milk
3 tablespoons unsalted butter
3-4 cups flour
2 tablespoons sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 teaspoon grated lemon peel
1/4 cup golden raisins
1/4 cup dark raisins
1/4 cup currants
2 tablespoons sliced almonds
1/4 cup chopped candied orange peel
2 tablespoons sliced almonds, if desired
Unsalted butter, melted
Confectioners' sugar
Directions
1 Dissolve yeast in warm water. Set aside for 5 minutes. Heat milk and butter to warm (105°-115°F).
2 Combine 2 cups flour, sugar, salt, cardamom, and lemon peel in mixing bowl. Add the yeast mixture and milk mixture to the dry ingredients. Mix thoroughly.
3 Add enough of the remaining flour to make a soft dough. On lightly floured surface knead until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Knead in raisins, currants, about half the almonds, and candied orange peel. Let rest; cover with inverted bowl for 10 minutes.
6 Punch down dough. Roll dough into a 12 x 15-inch rectangle. Roll up tightly from long side; seal well. Place on greased baking sheet.
7 Cover; let rise in warm place until double€”about 30 minutes.
8 If desired, press remaining almonds into top of dough. Bake in a preheated 375°F oven 1 hour or until done.
9 While the bread is still hot, brush the top with melted butter. Dust top with confectioners' sugar.
10 Cool on wire rack.
2 Combine 2 cups flour, sugar, salt, cardamom, and lemon peel in mixing bowl. Add the yeast mixture and milk mixture to the dry ingredients. Mix thoroughly.
3 Add enough of the remaining flour to make a soft dough. On lightly floured surface knead until smooth€”about 10 minutes.
4 Place in greased bowl, turning to coat top. Cover; let rise in warm place until double€”about 1 hour.
5 Knead in raisins, currants, about half the almonds, and candied orange peel. Let rest; cover with inverted bowl for 10 minutes.
6 Punch down dough. Roll dough into a 12 x 15-inch rectangle. Roll up tightly from long side; seal well. Place on greased baking sheet.
7 Cover; let rise in warm place until double€”about 30 minutes.
8 If desired, press remaining almonds into top of dough. Bake in a preheated 375°F oven 1 hour or until done.
9 While the bread is still hot, brush the top with melted butter. Dust top with confectioners' sugar.
10 Cool on wire rack.
Questions, Comments and Reviews
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