Best Breadmaker Julekage Recipes

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BREAD MACHINE JULEKAGE



Bread Machine Julekage image

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

1 egg plus enough water to equal 1 cup plus 2 tablespoons
1/2 teaspoon ground cardamom
1 teaspoon salt
1 tablespoon plus 1 teaspoon sugar
1/4 cup butter, softened*
3 cups Gold Medal™ Better for Bread flour
1 teaspoon bread machine yeast
1/3 cup raisins
1/3 cup mixed candied fruit

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

BREADMAKER JULEKAGE



Breadmaker Julekage image

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

1 1/4 cups warm water
3 tablespoons melted butter
3 tablespoons powdered dry milk
2 1/2 tablespoons sugar
3 tablespoons gluten (highly recommended)
3 1/3 cups flour
2 1/2 teaspoons fast rising yeast
2 teaspoons freshly ground cardamom
2/3 cup golden raisin
2/3 cup candied fruit

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

SCANDINAVIAN FRUIT BREAD ( JULEKAGE)



Scandinavian Fruit Bread ( Julekage) image

A delicious fruit bread, Great for toast. Recipe comes from Recipegoldmine.com. Time does not include time for rising.

Provided by Barb G.

Categories     Yeast Breads

Time 1h5m

Yield 1 Loaf

Number Of Ingredients 14

1 (1/4 ounce) package dry yeast
1/4 cup warn water (105 to 115 degrees)
3/4 cup lukewarm milk (scaled, then cooled)
1/4 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 egg
1/4 cup shortening
1/4 cup raisins
1/3 cup cut-up citron or 1/3 cup mixed candied fruit
3 1/4-3 1/2 cups flour
butter, softened
1 cup powdered sugar
1 -2 tablespoon water

Steps:

  • Dissolve yeast in warm water in a large mixer bowl.
  • Add milk, sugar, salt, cardamom, egg, shortening, raisins, citron and 2 cups flour.
  • Beat on low speed, scraping bowl constantly, 30 seconds.
  • Beat on medium speed, scraping bowl occasionally, 2 minutes.
  • Stir in enough remaining flour to make dough easy to handle.
  • Turn dough onto floured surface; knead until smooth and elastic, about 5 minutes.
  • Place in greased bowl; turn greased side up.
  • Cover; let rise in warm place until double, 1 to 1 1/2 hours.
  • Dough is ready if indentation remains when touched.
  • Punch dough down; shape into round loaf.
  • Place in greased 9 inch-round pan.
  • Brush top lightly with butter; let rise until about double, about 45 minutes.
  • Preheat oven to 350°F, bake until loaf is golden brown, 35 to 45 minutes.
  • Brush with butter.
  • Make glaze by mixing powdered sugar and water until smooth and the desired consistency.
  • Spread glaze on top.
  • Cool on wire rack.

Nutrition Facts : Calories 2914.8, Fat 67.5, SaturatedFat 19.2, Cholesterol 237.1, Sodium 1341, Carbohydrate 520.5, Fiber 14.1, Sugar 190.4, Protein 58.2

JULEKAGE



Julekage image

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

3 1/2 cups all-purpose flour (see Cook's Note), plus more for dusting
1/4 cup granulated sugar
1/4 cup milk powder, such as Nestle Carnation Dry Milk Powder
One 1/4-ounce package dry active yeast
1/4 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
Kosher salt
1/2 cup warm water (120 to 130 degrees F)
1/2 teaspoon pure vanilla extract
1/2 teaspoon finely grated lemon zest
1 stick (8 tablespoons) unsalted butter, at room temperature, plus melted butter for the bowl and cake pan
2 large eggs, lightly beaten, plus 1 large egg for the egg wash
1/3 cup dried cranberries
1/3 cup golden raisins
1/3 cup chopped candied orange peel
1/3 cup slivered almonds
2 tablespoons whole milk
2 tablespoons Swedish pearl sugar
1 cup confectioners' sugar
4 to 5 teaspoons whole milk
1/4 teaspoon almond extract

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.

SCANDINAVIAN CHRISTMAS FRUIT BREAD (JULEKAGE) RECIPE



Scandinavian Christmas Fruit Bread (Julekage) Recipe image

Make and share this Scandinavian Christmas Fruit Bread (Julekage) Recipe recipe from Food.com.

Provided by tornadoes three

Categories     Yeast Breads

Time 1h45m

Yield 8 serving(s)

Number Of Ingredients 12

1 (1/4 ounce) package active dry yeast
1/4 cup warm water (105 to 115 degrees F)
3/4 cup lukewarm milk (scalded, then cooled)
1/4 cup granulated sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 egg
1/4 cup shortening
1/2 cup raisins
1/3 cup cut-up citron or 1/3 cup mixed candied fruit
3 1/4-3 1/2 cups all-purpose flour
1/2 cup butter or 1/2 cup margarine, softened

Steps:

  • Dissolve yeast in warm water in large mixer bowl. Add milk, sugar, salt, cardamom, egg, shortening, raisins, citron and 2 cups of the flour.
  • Beat on low speed, scraping bowl constantly, 30 seconds.
  • Beat on medium speed, scraping bowl occasionally, 2 minutes.
  • Stir in enough remaining flour to make dough easy to handle.
  • Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
  • Place in greased bowl; turn greased side up. Cover; let rise in warm place until double, 1 to 1 1/2 hours. Dough is ready if indentation remains when touched.
  • Punch dough down; shape into round loaf. Place in greased 9-inch round layer pan. Brush top lightly with butter; let rise until double, about 45 minutes.
  • Heat oven to 350 degrees F. Bake until loaf is golden brown, 35 to 45 minutes. Brush with butter. Spread with Glaze. Cool on wire rack.
  • Glaze:.
  • 1 cup confectioners' sugar.
  • 1 to 2 tablespoons water.
  • Mix confectioners' sugar and water until smooth and of desired consistency.

DANISH JULEKAGE



Danish Julekage image

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

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1 cup sugar
1/2 cup butter, softened
1 tablespoon shortening
2 teaspoons salt
1 teaspoon ground cardamom
3 eggs, beaten
8-1/2 to 9 cups all-purpose flour
1 cup raisins
1 cup chopped candied fruit
FILLING:
2 tablespoons butter, melted
1/4 cup sugar
TOPPING:
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cardamom
2 tablespoons cold butter

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 - CHRISTMAS BREAD



Julekake - Christmas Bread image

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

2 cups milk
1 cup sugar
1/2 lb butter
7 cups flour
3/4 teaspoon ground cardamom
2 packages dried yeast (I use Fleishmann's)
3/4 cup raisins
3/4 cup chopped citron

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.

JULEKAKE



Julekake image

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

1 package regular or fast-acting dry yeast
1/4 cup very warm water (120°F to 130°F)
3/4 cup very warm milk (120º to 130º)
1/2 cup sugar
2 tablespoons shortening
1/2 teaspoon salt
1/2 teaspoon ground cardamom
1 egg
1/2 cup raisins
1/3 cup fruitcake mix (mixed candied fruit)
3 1/4 to 3 3/4 cups bread flour or all-purpose flour
1 egg yolk
2 tablespoons water

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

JULE KAKA



Jule Kaka image

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

2 cups scalded milk
1 cup butter, melted
2 teaspoons salt
1 cup white sugar
2 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
8 ½ cups all-purpose flour
1 tablespoon ground cardamom
½ cup candied cherries, sliced
½ cup chopped candied citron
1 cup golden raisins
1 egg white, beaten

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

NORWEGIAN CHRISTMAS BREAD



Norwegian Christmas Bread image

When my husband became a minister for a church in an area populated with Norwegians, my father-in-law was delighted because I had easy access to recipes he enjoyed as a child. This is a traditional Christmas bread, but I make it for any holiday we get together. -Deborah Petersen, Princeton, New Jersey

Provided by Taste of Home

Time 55m

Yield 2 loaves.

Number Of Ingredients 10

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/2 cup sugar
1 egg
1/4 cup butter, softened
1/2 teaspoon salt
1 teaspoon ground cardamom
3-3/4 to 4 cups all-purpose flour
1/2 cup raisins
1/2 cup diced citron or mixed candied fruit

Steps:

  • In a bowl, dissolve yeast in warm water. Add sugar, egg, butter, salt, cardamom and 2 cups flour; mix well. Stir in raisins, citron 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 greased top. Cover and let rise in a warm place until doubled, about 1 hour., Punch dough down; divide in half. Shape each portion into a flattened ball. Place in two greased 9-in. round baking pans. Cover and let rise in a warm place until doubled, about 1 hour., Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to cool on wire racks.

Nutrition Facts :

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