Jule Kaga Swedish Christmas Bread Recipes

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JULE KAKE NORWEGIAN CHRISTMAS BREAD

Provided by Food Network

Time 5h40m

Yield 4 servings

Number Of Ingredients 10



Jule Kake Norwegian Christmas Bread image

Steps:

  • Fit a stand mixer with the paddle attachment. Combine the flour, sugar, cardamom and salt in the mixer bowl. Combine the milk, butter, yeast and 2 eggs in another bowl, then incorporate into the dry ingredients with the mixer at low speed, 2 minutes. Increase the speed to medium and beat until the dough is sticky but will not stick to your hand, about 12 minutes.
  • Add raisins and citron on slow speed to incorporate, about 1 minute (do not overmix).
  • Let the dough relax in the mixing bowl, covered, for 10 minutes.
  • Mix to knock down, then remove to a flour-dusted table.
  • Divide into four pieces and let rest, covered, 1 1/2 hours.
  • Preheat the oven to 375 degrees F.
  • Form dough into desired shapes, such as round loaves. Beat remaining egg and paint dough with egg wash. Transfer dough to a pan. Let rise again, covered, until doubled, 1 to 2 hours. Paint again with egg wash. Bake until the loaves are deeply brown and sound hollow when tapped, 25 to 30 minutes. Let fully cool.

5 cups bread flour, plus additional for dusting
1/2 cup granulated sugar
2 tablespoons ground cardamom
1 teaspoon salt
1 1/4 cups whole milk
1/4 pound (1 stick) salted butter, diced
2 ounces fresh yeast
3 large eggs
2 cups raisins
1 1/2 cups candied citron or other candied fruit

JULEKAKE

Because Julekake is one of our most requested recipes, we knew you'd love a version you could make in your bread machine.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 3h20m

Yield 16

Number Of Ingredients 13



Julekake image

Steps:

  • In large bowl, dissolve yeast in warm water. Stir in warm milk, sugar, shortening, salt, cardamom, egg, raisins, fruitcake mix and 1 1/2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle.
  • Place dough on lightly floured surface. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour 30 minutes or until double in size. (Dough is ready if indentation remains when touched.)
  • Grease 9-inch round pan with shortening. Gently push fist into dough to deflate. Shape into round loaf. Place in pan. Cover; let rise in warm place about 45 minutes or until double in size.
  • Heat oven to 350°F. In small bowl, beat egg yolk and 2 tablespoons water; brush over dough. Bake 30 to 40 minutes or until golden brown.

Nutrition Facts : Calories 195, Carbohydrate 35 g, Cholesterol 30 mg, Fat 1, Fiber 1 g, Protein 4 g, SaturatedFat 3 g, ServingSize 1 Slice, Sodium 240 mg

1 package regular or fast-acting dry yeast
1/4 cup very warm water (120°F to 130°F)
3/4 cup very warm milk (120º to 130º)
1/2 cup sugar
2 tablespoons shortening
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 egg
1/2 cup raisins
1/3 cup fruitcake mix (mixed candied fruit)
3 1/4 to 3 3/4 cups bread flour or all-purpose flour
1 egg yolk
2 tablespoons water

CHRISTMAS BREAD (JULE KAGA)

This is a moderately sweet cardamom flavored bread. Excellent for the holidays - or any special day! We like this lightly toasted with either peanut butter or butter and orange marmalade.

Provided by Chef LauraMD

Categories     Breads

Time 2h30m

Yield 4 loaves, 40 serving(s)

Number Of Ingredients 13



Christmas Bread (Jule Kaga) image

Steps:

  • Plump raisins by placing them in a microwavable container adding 1 c water for 3 minutes.
  • Dissolve yeast in 1/2 c warm water, set to the side. Mix together shortening, milk, sugar, salt, eggs, cardamom. Add in proofed yeast mixture and slowly add flour and reserve about 1/2 cup. If using Kitchen Aid with dough hook, mix for 5 minutes, if not, knead by hand for 3 minutes. Chop cherries, raisins and nuts mixed with the remaining flour and then work into bread.
  • Place in a large greased bowl and let raise for one hour in a warm area. Punch down bread and place into greased bread pans - should make 3 large loaves or 4 medium. Let raise one hour.
  • Preheat oven to 325. Cook bread for 30-40 minutes until golden brown.

Nutrition Facts : Calories 194.4, Fat 6.1, SaturatedFat 1.6, Cholesterol 11.9, Sodium 130, Carbohydrate 30.4, Fiber 1.2, Sugar 5, Protein 4.6

10 cups flour
1 tablespoon yeast, plus
1 1/2 teaspoons yeast
1/2 cup warm water
3 cups scaled milk
3/4 cup shortening
3/4 cup sugar
2 teaspoons salt
2 eggs
1 -2 tablespoon cardamom
1/2 cup plumped raisins
1/2 cup candied cherry
1/2 cup chopped walnuts

JULEKAGE

When we lived in California, a friend made these for us at Christmas. Once we moved here, I found myself missing those light, moist loaves, dotted with candied fruit and blanketed with thick frosting. So I hunted up this recipe and started making them. The cardamom gives the bread a wonderfully distinctive flavor. -Carol Mead, Los Alamos, New Mexico

Provided by Taste of Home

Time 1h

Yield 2 loaves.

Number Of Ingredients 16



Julekage image

Steps:

  • In a bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes. Add milk, butter, egg, salt, cardamom, 2-1/4 cups flour and remaining sugar. Beat until smooth. Stir in fruit, raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; shape into two loaves; place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans and cool on wire racks. , For frosting, combine sugar, butter and milk until smooth; spread over loaves. Decorate with cherries.

Nutrition Facts : Calories 178 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 127mg sodium, Carbohydrate 34g carbohydrate (16g sugars, Fiber 1g fiber), Protein 3g protein.

2 packages (1/4 ounce each) active dry yeast
1/2 cup plus 1 teaspoon sugar, divided
1/2 cup warm water (110° to 115°)
3/4 cup warm milk (110° to 115°)
1/2 cup butter, softened
1 egg
1 teaspoon salt
1/2 teaspoon ground cardamom
5 to 5-1/2 cups all-purpose flour
1-1/2 cups chopped mixed candied fruit
1/2 cup golden raisins
FROSTING:
1 cup confectioners' sugar
2 tablespoons butter, melted
1 tablespoon milk
Red and green candied cherries

BREAD MACHINE JULEKAGE

Treat your family with this julekage on Christmas. A perfect yeast bread that's made with candied fruits.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 3h5m

Yield 16

Number Of Ingredients 9



Bread Machine Julekage image

Steps:

  • Make this recipe with bread machines that use 3 cups flour.
  • Measure carefully, placing all ingredients except raisins and fruitcake mix in bread machine pan in the order recommended by the manufacturer. Add raisins and candied fruit at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
  • Select Basic/White cycle. Use Medium or Light crust color.

Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 20 mg, Fat 1/2, Fiber 0 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Slice, Sodium 180 mg, Sugar 5 g, TransFat 0 g

1 egg plus enough water to equal 1 cup plus 2 tablespoons
1/2 teaspoon ground cardamom
1 teaspoon salt
1 tablespoon plus 1 teaspoon sugar
1/4 cup butter, softened*
3 cups Gold Medal™ Better for Bread flour
1 teaspoon bread machine yeast
1/3 cup raisins
1/3 cup mixed candied fruit

DANISH JULEKAGE

Cardamom and lots of fruit enliven this unique holiday bread. The recipe was handed down from my grandmother, who came to the United States from Denmark when she was 16 years old.

Provided by Taste of Home

Time 1h20m

Yield 2 loaves.

Number Of Ingredients 20



Danish Julekage image

Steps:

  • In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, shortening, salt, cardamom, eggs and 4 cups flour; beat until smooth. Stir in raisins, candied fruit and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x9-in. rectangle. Brush with butter and sprinkle with sugar to within 1/2-in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. For topping, combine sugar, flour and cardamom; cut in butter until mixture resembles coarse crumbs. Sprinkle over loaves. Bake 50-60 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts : Calories 253 calories, Fat 6g fat (3g saturated fat), Cholesterol 33mg cholesterol, Sodium 213mg sodium, Carbohydrate 46g carbohydrate (18g sugars, Fiber 2g fiber), Protein 5g protein.

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1 cup sugar
1/2 cup butter, softened
1 tablespoon shortening
2 teaspoons salt
1 teaspoon ground cardamom
3 eggs, beaten
8-1/2 to 9 cups all-purpose flour
1 cup raisins
1 cup chopped candied fruit
FILLING:
2 tablespoons butter, melted
1/4 cup sugar
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cardamom
2 tablespoons cold butter

BREADMAKER JULEKAGE

As a 3rd generation Norwegian-American family, Christmas just wasn't Christmas without Grandma's Julekage filling the house with the aroma of cardamom and fresh-baked bread. Several years ago I decided to modify the recipe so I could use my bread machine, and the family has enjoyed having this wonderful bread more easily available. I don't just make it for Christmas anymore! Freshly toasted and slathered with butter ... Nothing better! This makes a 1 1/2 to 2 lb. loaf.

Provided by TRFStarr

Categories     Yeast Breads

Time 10m

Yield 1 2lb loaf

Number Of Ingredients 10



Breadmaker Julekage image

Steps:

  • Add all ingredients except raisins and fruit to your breadmaker bowl, creating a small well in the flour to hold the yeast.
  • Start the maker on your breadmachine's cycle for raisin bread, dough should mix up with a silky but not sticky feel to it. Add more water or flour depending on how the dough feels after mixing up for several minutes.
  • When your breadmaker beeps to add extra ingredients, add the raisins and candied fruit, and let the breadmaker take care of the rest. When the breadmachine finishes its cycle, take it out of the machine as soon as possible to allow loaf to cool without condensation problems. Serve lightly toasted & buttered.
  • As a side note, it's really important to use cardamom seed that you have freshly ground yourself (I grind it in a separate coffee grinder that I use just for spices, although you can grind the seed in a mortar & pestle). If you use cardamom that is already ground when you buy it, you will miss the distinctive and signature taste of the cardamom. I buy shelled cardamom seeds online, I've even found it on eBay. It's much cheaper than anything you'll find at a regular grocery store, and is much easier if you buy it already shelled.

Nutrition Facts : Calories 2460.2, Fat 47.8, SaturatedFat 26.9, Cholesterol 113.9, Sodium 427, Carbohydrate 450.3, Fiber 24.3, Sugar 98.7, Protein 65.3

1 1/4 cups warm water
3 tablespoons melted butter
3 tablespoons powdered dry milk
2 1/2 tablespoons sugar
3 tablespoons gluten (highly recommended)
3 1/3 cups flour
2 1/2 teaspoons fast rising yeast
2 teaspoons freshly ground cardamom
2/3 cup golden raisin
2/3 cup candied fruit

YULEKAKE - NORWEGIAN CHRISTMAS BREAD

This recipe has been in my husband's Norweigan side of the family for generations. It was passed on from his great grandmother to his grandmother and so on. I noticed two recipes already posted in Recipezaar (julekake), but this one is prepared a bit different. It's a very dry fruit bread. Definitely used for dunking in your coffee or slathered with butter. I am not a big fan of it, but I make it at Christmastime for my husband as he adores it.

Provided by Lulu 280529

Categories     Yeast Breads

Time 4h30m

Yield 2 loaves, 24-30 serving(s)

Number Of Ingredients 15



Yulekake - Norwegian Christmas Bread image

Steps:

  • in a heatproof bowl, put all raisins together and cover with approximately 5 cups of boiling water to soften. set aside.
  • mix the 2 packages of dry yeast with 1/2 cup of warm water. mix well and let sit.
  • boil 2 cups of milk until scalded. turn down heat to medium and add the 3/4 cup of butter until melted. remove from heat and set aside.
  • in a large bowl measure 3/4 cup granulated sugar, 1 teaspoon salt, and 1/4 of the container of cardamom. mix well.
  • add the two beaten eggs to the dry mixture. then add the milk/butter mixture. gradually add 6 of the 8 cups of flour and the dissolved yeast.
  • drain the raisins. add the raisins and citron to the mix. now add the remaining 2 cups of flour.
  • time to knead the bread! i use my heavy-duty mixer as it is easier on my hands and back. if manual knead, place dough on floured breadboard and knead completely.
  • once the bread is kneaded, place into a large pre-floured bowl and cover with a dish towel or cloth allowing it to rise for 1 hour.
  • after the dough has risen, cut it into two loaves. place each into a pre-greased, pre-floured baking loaf pan.
  • again, cover each loaf pan and allow to rise for another hour.
  • before placing the loaves into a pre-heated 300 degree oven, cut the top of each loaf with an X design, or a fancy cut design of your choice, and brush with 1 beaten egg.
  • bake the loaves for 45 minutes at 300 degrees. increase the heat to 325 degrees for the next 30-45 minutes (test after 30 minutes with a toothpick for doneness - make take longer, make take less depending on your oven temperature).
  • remove the loaves from the oven and brush with 2 tablespoons of melted butter.
  • let loaves cool completely before removing from pans.
  • note: if you choose to omit the citron, which i do often, use 2 cups each of the golden and regular raisins instead.

1 (1 3/4 ounce) jar ground cardamom (fine powder, use 1/4 of the jar for this 2-loaf recipe)
1 cup chopped citron
1 1/2 cups golden raisins
1 1/2 cups regular raisins
5 cups boiling water (approximately)
2 (1/4 ounce) packages each dry yeast
1/2 cup warm water
2 cups scalded 2% low-fat milk or 2 cups whole milk
3/4 cup salted butter
3/4 cup granulated sugar
1 teaspoon salt
2 beaten eggs
8 cups flour
1 beaten egg, used to brush on top loaves before baking
2 tablespoons melted butter, to brush on top loaves after baking is complete

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