Christmas Bread Jule Kaga Recipes

NORWEGIAN CHRISTMAS BREAD (JULEKAKE)

Steps:

• Gather the ingredients.
• In a large bowl, mix the yeast with warm water to dissolve. In a saucepan, gently heat the margarine or butter with the milk until the margarine melts.
• In a large bowl, combine 4 cups of the flour with the sugar, salt, and ground cardamom.
• Add the yeast and margarine mixture, and combine with an electric mixer. Beat until the batter falls in sheets from beaters.
• Stir in the candied fruit and gradually add the remaining flour.
• Knead the dough until smooth and elastic, about 6 to 8 minutes.
• Shape the dough into a ball and place in a greased bowl. Cover and let rise in a warm place (80 to 85 F) until doubled in bulk, about 1 hour.
• Punch down the dough and place on a pastry board.
• Shape into 2 loaves and place each in a greased 9-by-5-by-3-inch loaf pan.
• Brush the tops of loaves with milk.
• Cover and let rise until doubled in bulk, about 45 to 50 minutes.
• Bake at 375 F for 30 to 40 minutes or until lightly browned.
• Serve and enjoy.

BREAD MACHINE JULEKAGE

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.

JULEKAKE

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.

JULE KAKE NORWEGIAN CHRISTMAS BREAD

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.

JULE KAGA (SWEDISH CHRISTMAS BREAD)

Steps:

• Dissolve yeast in water. Scald milk, and add melted butter or margarine, salt, sugar. When lukewarm add to yeast and water. Stir in 4 cups flour. Cover, and place in a warm place. Let rise for about 2 hours, or till doubled in bulk. Punch down. Stir in cardamom, cherries, raisins and citron. Work in remaining flour until soft dough forms. Let rise in warm place for 2 to 3 hours, or until doubled. Knead slightly, and form into 4 round loaves. Place on greased cookie sheets. Let rise for 1 to 2 hours, or till doubled. Brush loaves with beaten egg white. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden brown.

CHRISTMAS BREAD (JULE KAGA)

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.

JULE KAKA

Steps:

• Dissolve yeast in water.
• Scald milk, and add melted butter or margarine, salt, sugar. When lukewarm add to yeast and water. Stir in 4 cups flour. Cover, and place in a warm place. Let rise for about 2 hours, or till doubled in bulk.
• Punch down. Stir in cardamom, cherries, raisins and citron. Work in remaining flour until soft dough forms. Let rise in warm place for 2 to 3 hours, or until doubled.
• Knead slightly, and form into 4 round loaves. Place on greased cookie sheets. Let rise for 1 to 2 hours, or till doubled. Brush loaves with beaten egg white.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden brown.

FESTIVE JULE KAGA

Steps:

• Melt the butter in a small saucepan over medium heat. Stir in the milk, sugar and salt. Remove from the heat and set aside.
• In a large bowl, stir together 2 cups of flour, cardamom and yeast. Pour in the milk mixture and the egg and stir quickly with a wooden spoon until the dough is elastic, about 3 minutes. Gradually mix in the remaining flour until the dough is firm enough to knead on a lightly floured surface. If you have a stand mixer with a bread hook attachment, you may use that instead. Knead or mix dough until small gas bubbles form and dough is smooth, about 10 minutes. Work in the currants at the very end so they don't become pulverized. Place dough in a greased bowl, turning to coat, and cover the bowl with a towel. Set aside to rise until doubled in size, about 1 hour.
• When the dough has risen, punch down and divide into about 16 pieces. Fold into rounded buns and place them on a baking sheet or in a baking dish. Let rise again until almost doubled in size, or until your finger leaves a dent that does not spring back when you poke the bread.
• Preheat the oven to 350 degrees F (175 degrees C). When the oven is hot, bake the rolls for 30 minutes, or until golden brown on the tops.

DANISH JULEKAGE

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.

JULEKAGE

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.