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Julekake

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—————————BH&G HERITAGE COOKBOOK————————— In large mixing bowl combien 2 1/2 cups all-purpose flour, 2 packages active dry yeast, and 3/4 teaspoon ground cardamom. In saucepan heat 1 1/4 cups milk, 1/2 cup butter or margarine, 1/2 cup sugar, and 1 teaspoon salt just till warm (115-120); stir constantly. Add to dry mixture in mixing bowl; add 1 egg. Beat at low speed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in 1 cup mixed candied fruits and 1 cup light raisins. Stir in enough of 2 to 2 1/2 cups all-purpose flour to make a soft dough. Turn out on lightly floured surface, knead till smooth (8 to 10 minutes). Place in greased bowl; turn once. Cover; let rise till double (1 1/4 to 1 1/2 hours). Punch down; divide in half. Cover and let rest 10 minutes. Shape into 2 loaves. Place in two 9x5x3-inch loaf pans. Cover; let rise till double (about 45 minutes). Combine 1 beaten egg yolk and 2 tablespoons water; brush over loaves. Bake at 350 for 35 to 40 minutes. Remove from pans. Cool. Drizzle with Confectioners’ Icing. Trim with almonds and candied cherries. —–

Julekake (Norwegian Christmas Bread) | Outside OsloJulekake or Julebrod - My Little NorwayJulekake (Norwegian Christmas Bread) | Outside OsloThe Transplanted Baker: JulekakeEngelsk julekake (elizabethan richcake) | Millas MatBennison's Bakery Christmas 2014JULEKAKE | Linn

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