Kløben (Sønderjysk)

Ingredients for Kløben (Sønderjysk)

Instructions for Kløben (Sønderjysk)

To prepare the Kløben (Sønderjysk) recipe, please follow these instructions:

Butter and break into pieces in the flour, the yeast is mixed in lukewarm milk and added with the other. When the dough is stirred well, be it to withdraw about 30 min. Then kneaded it again, formed into a loaf of bread by rolling the dough into an oblong square, folded twice widthways. After be raised about 30 min. brush with egg white and bake about 30 minutes at 200-225 C. After baking the bread lightly with powdered sugar sprinkled over. By server no cut the bread into slices, which often butter coated.

Tips:
Kløben is an easy and delicious raisin bread, which for many is the epitome of a sønderjysk Christmas cake. It is produced throughout december by most sonderjyske bakers, sometimes in a luxury version with marzipan. Kløben is a special variant of the German Christmas cake Stollen, but this is not nearly as easy. The word kløben is new in the Danish language and first recorded in this century. It originates from German and denotes the length column or gap that occurs when the batter will be folded.