NORWEGIAN CHRISTMAS BREAD (JULEKAKE)
Julekake, a Norwegian Christmas bread, is a holiday favorite that's easy to make at home.
Provided by Carroll Pellegrinelli
Categories Bread
Time 3h25m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 368 kcal, Carbohydrate 73 g, Cholesterol 2 mg, Fiber 2 g, Protein 6 g, SaturatedFat 1 g, Sodium 225 mg, Sugar 29 g, Fat 6 g, ServingSize One loaf, UnsaturatedFat 0 g
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
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.
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.
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