TRADITIONAL GERMAN CHRISTMAS FRUIT BREAD - KLETZENBROT
This is a deliciously moist and dense bread, full of nuts and fruit, that keeps very well. Kletzenbrot is traditionally baked on St. Thomas Day (December 21). Then it is wrapped and stored in the fridge until Christmas Eve. The story goes, if you cut into the bread before Christmas, you will grow donkey's ears! 'Kletzen' are sweet, dried pears. Cooking time includes a one and a half hour rising time for the bread.
Provided by BecR2400
Categories Yeast Breads
Time 3h
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Place the dried pears, figs, prunes, raisins or sultanas, candied orange and lemon peel, and the spices into a medium saucepan with a cup of water, the sugar, and the kirsch or rum. Bring just to a boil over high heat, stirring often. Immediately remove from heat and cover; set aside to steep.
- Meanwhile, in a large mixing bowl dissolve the yeast in a half cup of the lukewarm steeping liquid, and let sit until bubbling (about 5 minutes).
- Gradually stir the flour into the yeast mixture, adding a little more liquid or flour if necessary to make a firm dough. Wrap the dough with a clean tea towel, and leave to rise for 30 minutes.
- Gradually add the nuts, candied orange and lemon peel, and the dried fruit and knead well into the dough. Form the dough into a loaf. Leave to rise for an hour again.
- Preheat the oven to 400°F (200°C). Butter the baking sheet (or line with parchment paper), and bake the loaf for about an hour (50 to 60 minutes).
- Let cool for 5-10 minutes before removing bread to rack. Allow to cool completely.
- Wrap bread in cling wrap and then in foil, and place in a cool spot or the refrigerator to mellow for up to several weeks.
- Allow bread to come to room temperature before serving. Serve sliced with or without fresh butter, as desired. Good with a cuppa. Frohes Fest!
Nutrition Facts : Calories 4343.2, Fat 127.3, SaturatedFat 10.9, Sodium 87.4, Carbohydrate 816.2, Fiber 102.2, Sugar 549.1, Protein 78.8
GERMAN CHRISTMAS BREAD
Yeast bread made with rum soaked raisins and currants. Rich with butter and almonds and citron peel and spices.
Provided by Olha7397
Categories Breads
Time 1h20m
Yield 1 large loaf
Number Of Ingredients 18
Steps:
- Place the raisins and currants in a bowl. Sprinkle the fruit with 3 tablespoons of the sugar and the rum, if used. Covered the bowl and let stand for 24 hours.
- Stir the compressed or dry yeast into the lukewarm milk. Sift the flour and salt into a bowl and make a well in the center. Pour the yeast mixture into the well and stir a little of the surrounding flour into the liquid. Cover with a cloth and let stand in a warm place for about 30 minutes. Measure the butter and let stand at room temperature.
- Sprinkle the remaining sugar, the nutmeg, ginger and grated lemon and orange rind over the flour. Mix the dry ingredients into the yeast mixture and beat in the softened, but not melted, butter. Knead the dough well on a floured board until no longer sticky. Place in a bowl, cover with a cloth and let stand in a warm place for several hours until doubled in bulk. Sprinkle the raisins and currants with the 1 tablespoon of flour and knead into the dough on a floured board with the almonds and candied peel. Shape the dough into an oval. Cover with a cloth and let rise on the board, in a warm place, for 30 minutes.
- Using a rolling pin, make a deep depression lengthwise along the center of the oval and fold one half down over the other. Place the dough on a warm baking sheet lined with waxed paper or parchment paper. Once more cover the dough with a cloth and let rise for a further 30 minutes.
- Bake in the center of a preheated moderately hot oven 375°F for 1 hour. Remove from the oven and, while still warm, spread liberally with the butter. Then coat thickly with the confectioners' sugar.
- NOTE: Since Christmas bread matures and improves in flavor on keeping, it is advisable to make it at least 1 month before it is required, and keep in an airtight container or wrap in aluminum foil.
Nutrition Facts : Calories 10493.8, Fat 474.3, SaturatedFat 222.2, Cholesterol 902.1, Sodium 4948.8, Carbohydrate 1413.1, Fiber 83.5, Sugar 518.4, Protein 210.8
SCHNITZBROT (GERMAN CHRISTMAS BREAD)
The name of this bread is pronounced 'shnits brote.' It's a wonderful dark, fruity bread that can be dusted with powdered sugar. Age the loaves 3 days before slicing them, and serve with butter.
Provided by LISARAIN2
Categories Bread Yeast Bread Recipes
Time P3DT4h55m
Yield 24
Number Of Ingredients 14
Steps:
- Grease a large bowl. Lightly grease three 5 x 9-inch loaf pans.
- Pour the warm water into a large mixing bowl, and stir in the yeast until dissolved. Allow to rest until the mixture becomes creamy, about 15 minutes. Stir in 2 tablespoons of white sugar and 3 cups of flour until evenly blended.
- Pour the prune juice into a pan, and stir in the condensed mincemeat. Bring the mixture to a boil over medium heat, stirring occasionally, and cook 1 minute at a rolling boil. Remove from the heat, and stir in the prunes, butter, raisins, walnuts, brown sugar, and salt. Combine the prune mixture with the yeast mixture in the mixing bowl. Gradually stir in the flour, 1 cup at a time, until well blended to make a moist dough. Turn out onto a floured board, and knead in any remaining flour to make 9 cups. Gather dough into a ball and place into greased bowl. Cover with a cloth, and place in a warm place until doubled in size, about 1 1/2 hours.
- Punch down dough, knead lightly on a floured board, and return to the bowl. Allow to rise again, about 1 hour.
- Turn dough out onto a floured board. Punch down and shape into 3 loaves. Place each loaf into a prepared loaf pan. Lightly grease tops of each loaf with1 teaspoon butter. Cover with a clean cloth, and allow to rise until doubled in size, about 1 hour.
- Preheat oven to 300 degrees F (150 degrees C).
- Bake in preheated oven for 1 hour. Lower heat to 250 degrees F (120 degrees C), and bake 1/2 hour more. Remove from pans, and cool on racks.
Nutrition Facts : Calories 400.4 calories, Carbohydrate 75.9 g, Cholesterol 11.5 mg, Fat 8.3 g, Fiber 3.5 g, Protein 7.1 g, SaturatedFat 3.1 g, Sodium 287 mg, Sugar 30.1 g
BERLINER BROT (GERMAN CHRISTMAS COOKIE)
3 generations of Omas have passed down this recipe to me. We make and look forward to it every Christmas. Hazelnut chocolate bars with a lemony icing. They never last long.
Provided by Jason Wilkins
Categories Bar Cookies
Time 35m
Yield 24
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 1/2 x 13-inch baking sheet or line with parchment paper.
- Cream together sugar and butter in a large bowl with an electric mixer. Add eggs, 1 at a time, and mix until just blended.
- Mix together flour, cocoa powder, cinnamon, baking powder, and cloves in a separate bowl.
- Add flour mixture to the wet mixture, and mix until just blended. Add hazelnuts and mix again until just blended. The mixture should have the consistency of a smooth dough.
- Transfer dough onto the prepared baking sheet and smooth with a rolling pin into all the corners.
- Bake in the preheated oven until cookie sheet has set, about 20 minutes. Cut into squares while still warm.
- Combine powdered sugar and lemon juice in a small bowl and brush icing over the cooling bars.
Nutrition Facts : Calories 188.3 calories, Carbohydrate 27.5 g, Cholesterol 28.9 mg, Fat 8.5 g, Fiber 1.9 g, Protein 3 g, SaturatedFat 3.8 g, Sodium 27.9 mg
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