JULE KAKA
This is a Swedish Christmas Bread with candied fruits and a yummy cardamom flavor.
Provided by Janice
Categories Bread Yeast Bread Recipes
Time 6h
Yield 48
Number Of Ingredients 12
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.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 27.2 g, Cholesterol 11 mg, Fat 4.3 g, Fiber 0.9 g, Protein 3 g, SaturatedFat 2.6 g, Sodium 138.9 mg, Sugar 7.4 g
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
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.
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
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.
JULE KAGA
Categories Fruit
Number Of Ingredients 12
Steps:
- Dissolve yeast in warm 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
My family makes this recipe at Christmas. Grandma likes to add peel and cherries and all manner of strange things. My mother makes it the traditional way, with currants. I personally think it only tastes good at Christmas time.
Provided by Nicole Demers
Categories Bread Yeast Bread Recipes White Bread Recipes
Time 1h5m
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 244.9 calories, Carbohydrate 41 g, Cholesterol 28.4 mg, Fat 6.8 g, Fiber 1.7 g, Protein 5.4 g, SaturatedFat 4 g, Sodium 200.2 mg, Sugar 13.3 g
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
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
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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