Julekage Recipes

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 large bowl, combine the yeast with 1/4 cup of the warm milk. Let stand for 5 minutes until the mixture is puffy.
• Add the sugar, 1/4 cup melted butter, and egg and mix well.
• Stir in 2 cups of the flour, cinnamon, cardamom, and salt and beat until smooth.
• Add enough of the remaining flour to make a soft dough. Then work in the fruits and almonds.
• Knead the dough for 5 minutes on a floured surface. Then from it into a ball and place into a greased bowl; turn to coat all sides.
• Cover and let rise in a warm place for about an hour or until the dough has doubled. Punch down the dough and shape into a loaf.
• Put the dough into a greased 9" cake pan. Cover and let rise for 1 hour.
• Bake the Julekage at 350°F for 35 to 40 minutes or until it is golden brown. Remove the bread from the pan and let cool completely on a wire rack.
• In a small bowl combine the powdered sugar, 3 tablespoons melted butter, and heavy cream. Drizzle this mixture over the Julekage. Slice to serve.

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.

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.

JULEKAGE

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 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.

BREADMAKER JULEKAGE

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.

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.

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.

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 - CHRISTMAS BREAD

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.