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Bremer Klaben - Bremen's Typical Winter Pastry

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Learn how to bake the traditional pastry from Bremen.

© Katharazzi

The Klaben season has begun! Just in time, we provide some information about the internationally known pastry. For the bakers among you there is also a delicious recipe to check out.

A Traditional Pastry

The Bremer Klaben was first mentioned in 1593. The winter fruit cake is comparable to the stollen. It consists of raisins and yeast dough. But unlike stollen, it is not buttered and sprinkled with sugar after the baking process. The pastry is very popular among both locals and guests, as it is one of the most famous Bremen specialties. The Bremer Klaben is generally known for the fact that the fruit content is as high as the percentage of the dough, which is rich in fat. Moreover, the pastry gets its spicy flavor from the South Indian spice cardamom.

Since 2010, the pastries that are made in Bremen and the surrounding area are considered to be the original Klaben. The Knigge confectionery located on the famous Sögestraße bakes the Bremer Klaben all year round as it is very popular among tourists. In addition, these pastries are shipped and sold all over the world. Particularly at Christmas time, various people mail the traditional pastry as a Christmas gift. Traditionally, the first Bremer Klaben is cut at a ceremony in mid-November on the market square to introduce the Klaben season.


  • 1 kg flour
  • 100 g sugar
  • 125 g yeast
  • 250 ml milk
  • 500 g soft butter
  • 1 level tsp cardamom
  • 1 tsp salt
  • 125 g candied lemon peel
  • 125 g grated almonds
  • 750 g raisins


  • Mix the milk, the yeast and 1 teaspoon of sugar in a small bowl and let it stand until it foams.
  • Mix the flour with the salt and stir half of the mix with yeast, butter, and sugar until the formula turns into a soft dough. Cover it up and let the dough rise in a warm place for 30 minutes.
  • Add the remaining flour and knead it into a smooth dough.
  • Wash the raisins and pat dry them. Gently fold in the candied lemon peel, almonds, and cardamom.
  • Put the dough on a baking tray which is covered with baking paper or use a specific Klaben baking pan. Let the dough rise for another 30 minutes.
  • Bake the dough for 40-60 minutes in the 180°C preheated oven, preferably covered. Make sure that the raisins do not get too dark.
Klabenanschnitt auf dem Bremer Marktplatz

Klabenanschnitt auf dem Bremer Marktplatz

© bremen.online/Madison Moennich

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