Bremen Kuchen Recipe
Ingredients
| Active dry yeast | 1⁄2 Tablespoon | |
| Warm water | 2 Tablespoon (105°-115°F) | |
| Milk | 3⁄4 Cup (12 tbs) | |
| Unsalted butter | 3 Tablespoon | |
| Flour | 4 Cup (64 tbs) | |
| Sugar | 2 Tablespoon | |
| Salt | 1⁄2 Teaspoon | |
| Ground cardamom | 1⁄2 Teaspoon | |
| Grated lemon peel | 1 Teaspoon | |
| Golden raisins | 1⁄4 Cup (4 tbs) | |
| Dark raisins | 1⁄4 Cup (4 tbs) | |
| Currants | 1⁄4 Cup (4 tbs) | |
| Almonds | 2 Tablespoon, sliced | |
| Chopped candied orange peel | 1⁄4 Cup (4 tbs) | |
| Sliced almonds | 2 Tablespoon | |
| Unsalted butter | 1 Tablespoon, melted | |
| Confectioners sugar | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 3201 Calories from Fat 775
% Daily Value*
Total Fat 90 g138.1%
Saturated Fat 37.2 g185.8%
Trans Fat 0 g
Cholesterol 146 mg48.7%
Sodium 1070.8 mg44.6%
Total Carbohydrates 531 g177.2%
Dietary Fiber 30.4 g121.6%
Sugars 110.4 g
Protein 77 g154.1%
Vitamin A 35.5% Vitamin C 82.9%
Calcium 55% Iron 162.1%
*Based on a 2000 Calorie diet
Directions
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.
Chef
