Summary

Ingredients

• 700 g raisins
• 80 g lemon peel
• 40 g orane peel
• 60 g almond (s), chopped
• 3 cl rum
• 1 kg flour
• 400 g butter, soft
• 300 ml milk, lukewarm
• 80 g yeast
• 80 g suar
• 0.5 teaspoon ½ salt
• 1 lemon (s), untreated, the grated zest it
• 0.5 teaspoon ½ cardamom, ground

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Instructions

1. Wash the raisins the day before, drain well, mix with finely diced lemon peel, orange peel and chopped almonds in a bowl, drizzle with rum and leave to stand covered.
2. The next day, put the flour, milk, yeast, sugar, butter, salt, lemon peel and cardamom for the yeast dough in a large mixing bowl and work with the dough hook into a smooth yeast dough in 5 minutes. Preheat the oven to 50 ° C for 5 minutes. Then switch off and let the covered dough rise in the oven for approx. 20 - 30 minutes.
3. Then knead briefly and work in the dried fruits moistened with rum.
4. Divide the dough into two parts and shape both parts into loaves (loaves) or put in a large greased loaf pan. Cover and let rise for another hour
5. Bake in the preheated oven at 170 ° C to 190 ° C top / bottom heat (convection: 160 ° C to 180 ° C) on the 1st rail from the bottom for about 1 hour (make a stick test).
6. Then open the oven door and let the Klaben cool down halfway. Then cool completely on a wire rack and finally wrap in a cloth and leave to rest for at least 4 days until consumption (the longer, the more ripe).
7. Can even be kept until Easter.