Stollen specialty from the Hanseatic city
Bremer Klaben has existed since the 16th century. This specialty was first mentioned in 1593 in the documents of the Bremen City Council. The Hanseatic city had access to the exotic ingredients of the stollen at an early stage.
Raisins, candied lemon peel and cardamom
The base of the pastry is a rich yeast dough made from flour, butter, sugar, yeast and salt. Raisins, candied orange peel, candied lemon peel, and cardamom provide distinctive aromas. Unlike Dresden stollen, Bremer Klaben does not contain almonds. Baked in a rectangular loaf pan, it achieves its typical shape. The finished stollen is brushed only with egg and is not sugared. The mixing ratio of the stollen determines its shelf life and consistency. Even after months, the stollen remains moist. Bremer Klaben has a very high fat and fruit content. The ratio of dough to fruit is almost one to one. A stollen weighs about 5 kg.
Two slits along the length of the stollen give it its name, as "Klabe" means something like split. Traditionally, bakers bake Bremer Klaben at the beginning of December. If supplies last, you can also still find the stollen in the Hanseatic city at Easter.
