Best Jule Kaka Recipes

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JULE KAKE NORWEGIAN CHRISTMAS BREAD



Jule Kake Norwegian Christmas Bread image

Provided by Food Network

Time 5h40m

Yield 4 servings

Number Of Ingredients 10

5 cups bread flour, plus additional for dusting
1/2 cup granulated sugar
2 tablespoons ground cardamom
1 teaspoon salt
1 1/4 cups whole milk
1/4 pound (1 stick) salted butter, diced
2 ounces fresh yeast
3 large eggs
2 cups raisins
1 1/2 cups candied citron or other candied fruit

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.

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 :

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

CHRISTMAS BREAD (JULE KAGA)



Christmas Bread (Jule Kaga) image

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

10 cups flour
1 tablespoon yeast, plus
1 1/2 teaspoons yeast
1/2 cup warm water
3 cups scaled milk
3/4 cup shortening
3/4 cup sugar
2 teaspoons salt
2 eggs
1 -2 tablespoon cardamom
1/2 cup plumped raisins
1/2 cup candied cherry
1/2 cup chopped walnuts

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

YULEKAKE - NORWEGIAN CHRISTMAS BREAD



Yulekake - Norwegian Christmas Bread image

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

1 (1 3/4 ounce) jar ground cardamom (fine powder, use 1/4 of the jar for this 2-loaf recipe)
1 cup chopped citron
1 1/2 cups golden raisins
1 1/2 cups regular raisins
5 cups boiling water (approximately)
2 (1/4 ounce) packages each dry yeast
1/2 cup warm water
2 cups scalded 2% low-fat milk or 2 cups whole milk
3/4 cup salted butter
3/4 cup granulated sugar
1 teaspoon salt
2 beaten eggs
8 cups flour
1 beaten egg, used to brush on top loaves before baking
2 tablespoons melted butter, to brush on top loaves after baking is complete

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.

JULEKAKE - NORWEGIAN CHRISTMAS BREAD



Julekake - Norwegian Christmas Bread image

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

2 compressed yeast cakes, softened in
1/4 cup water, lukewarm
1 pint milk
1 cup lard or 1 cup shortening
1 cup sugar
1 teaspoon salt
2 eggs, well beaten
1/2 teaspoon ground cardamom
7 cups flour (more as needed)
1/2 lb raisins or 1/2 lb sultana
4 ounces citron, sliced
1 egg yolk
2 tablespoons sugar
3 tablespoons milk or 3 tablespoons water

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.

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.

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