Shopping list
1/2 teaspoon saffron
1/2 teaspoon cardamom
1 teaspoon dried yeast
120g caster sugar
120ml double cream
1 free range egg
1 teaspoon lemon zest
1 teaspoon orange zest
1/2 teaspoon salt
60g butter and 720g flour
Topping: 1 egg + 50g sliced almonds
Today we are in Latvia and what do Latvian people bake for their children? Honey cake or plum cake they like a lot but in Latvia whether there is a birth, a birthday or any other important family event a Klingeris is baked. That sounds just right to us, so here we go!
How to make Klingeris
Place yeast and saffron together in a bowl.
Add 60ml warm water and wait for the bubbles.
Grate a teaspoon lemon and a teaspoon orange skin.
Place all ingredients (except topping) into a mixing bowl.
Add the yeast mixture too and mix.
Mix the raisins into the dough as well.
Knead the dough 10 minutes by hand.
Knead the dough into a ball when supple.
Place it into a clean bowl covered by a warm dishcloth.
Allow the dough to rise 1.5 hour until doubled in size.
Form a long roll of dough then bend it into a pretzel.
Allow the Klingeris to rise for another 30 minutes.
Preheat the oven to 175°C
Brush whisked egg on to the pretzel.
Sprinkle the pretzel with almonds.
Bake the klingeris for app. 40 minutes.
Allow the cake to cool on a wire rack.
Dust the cake generously with icing sugar
The Klingeris does taste really good! - Labu apetiti! - Enjoy!