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
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
JULEKAGE
Julekage is a Danish Christmas yeasted bread that's redolent of cardamom and cinnamon and chockablock with dried fruit, nuts, and candied orange peel. Don't be daunted by the lengthy ingredient list; you are likely to have many of the items on hand and the rest are grocery staples. This holiday loaf is traditionally topped with coarse pearl sugar, baked in a cake pan (as here) or as a ball on a baking sheet and then drizzled with an almond-flavored icing.
Provided by Food Network Kitchen
Time 4h25m
Yield 8 servings
Number Of Ingredients 21
Steps:
- For the loaf: Combine 1 cup of the flour with the granulated sugar, milk powder, yeast, cardamom, cinnamon and 1 teaspoon of salt in the bowl of a stand mixer fitted with the paddle attachment. Pour in the hot water and mix on medium speed to a thick batter, about 2 minutes. Add the vanilla and lemon zest, then beat to combine. Add the butter and beat until it has fully worked into the dough, scraping down the sides of the bowl with a rubber spatula as needed, about 3 minutes. Pour in the beaten eggs, then beat until just combined.
- Switch to the dough hook. With the mixer on low speed, gradually add the remaining 2 1/2 cups of flour. Beat until the dough becomes a shaggy ball, then increase the speed to medium-high and knead until the dough is shiny and elastic, 8 to 10 minutes.
- Lightly grease a large bowl with melted butter. Transfer the dough to the prepared bowl, cover tightly with plastic wrap, and let rise in a slightly warm place until the dough has double in size, about 1 1/2 hours.
- Generously grease a 9-inch cake pan with melted butter. Lightly dust a work surface with flour. Punch down the dough and press it flat on the work surface. Mix the cranberries, raisins, candied orange and slivered almonds together in a small bowl, then sprinkle half of the mixture evenly on top of the dough. Fold the dough over itself, then knead until the fruit and nuts are evenly distributed. Press the dough flat again, top with the remaining fruit and nut mixture, then fold and knead again.
- Gather and shape the dough into a 5 1/2-inch-diameter ball, then transfer it to the prepared cake pan. Cover loosely with plastic wrap and let rise in a slightly warm place until doubled in size, about 1 1/2 hours.
- Meanwhile, preheat the oven to 375 degrees F. Whisk the milk and the remaining egg together for the egg wash.
- Uncover the loaf and brush evenly with the egg wash, then sprinkle with the pearl sugar. Bake until the top is well browned and glossy, 30 to 40 minutes. The bread should sound hollow when the bottom of the loaf is tapped. Transfer to a wire rack to cool for 10 minutes, then remove from the pan to cool completely, top side up.
- For the icing: Meanwhile, whisk the confectioners' sugar, 4 teaspoons of milk and the almond extract together in a medium bowl until thick and smooth. Add 1 more teaspoon of milk if the icing is too thick. Drizzle the icing over the top of the cooled loaf. Let set 5 to 10 minutes.
JULE KAKE NORWEGIAN CHRISTMAS BREAD
Provided by Food Network
Time 5h40m
Yield 4 servings
Number Of Ingredients 10
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.
JULEKAKE - NORWEGIAN CHRISTMAS BREAD
Christmas for people of Norwegian descent wouldn't be Christmas without sweet gjetost, havarti cheese, smoked fish and flatbrød accompanied by glögg; lefse and limpa bread or julekake, with butter, sugar, fresh lingonberry sauce and cloudberries and some combination of cookies like fattigman bakelse, krumkake, sandbakkels, rosettes, berlinerkranser. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Yeast Breads
Time 4h
Yield 3 loaves
Number Of Ingredients 14
Steps:
- For the glaze: mix ingredients together and brush over bread before baking.
- Soften yeast in water; add milk.
- Blend in 3 cups of flour and beat until smooth.
- Cream the shortening, sugar and salt toether; add to this the beaten eggs and cardamom.
- Add to batter along with remaining flour.
- Knead until smooth, adding more flour as necessary.
- Dust fruit with a little flour and add to dough.
- Cover and let rise until doubled; punch down and let rise again until doubled.
- Divide dough into three portions and shape into loaves.
- Place in greased bread pans and dust lightly with flour.
- Cover and let rise until doubled.
- Lightly brush tops of loaves with glaze.
- Bake at 350F for 50 to 60 minutes, or until golden and done.
- Remove from oven, cool briefly in pan, then turn out onto cooling rack.
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
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
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
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.
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
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.
JULEKAKE - CHRISTMAS BREAD
This recipe was marked with a big, red X so I am assuming this was the recipe that my grandmother used every Christmas. It came from a book called Norwegian Recipes, copyright 1947! I have not personally made this, but I ate plenty of it when I was a kid. Will start the tradition this year! It calls for letting dough sit out overnight in a warm place. I might mix early in the morning and then finish it by bedtime.
Provided by KCShell
Categories Yeast Breads
Time 10h20m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Heat milk with sugar and butter.
- Let milk mixture cool.
- Mix together flour and cardamom and dried yeast.
- Add flour mixture to milk mixture.
- Mix well.
- Cover dough with a clean cloth, let stand in a warm place overnight.
- In the morning, work raisins and chopped citron into the dough.
- Form into loaves.
- Let rise until doubled in bulk.
- Bake at 350*.
- 45 minutes or until done.
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
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
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