Best Scandinavian Christmas Fruit Bread Julekage Recipes

SCANDINAVIAN FRUIT BREAD ( JULEKAGE)

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.

NORWEGIAN CHRISTMAS BREAD

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.

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.

SCANDINAVIAN CHRISTMAS FRUIT BREAD (JULEKAGE) RECIPE

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.

YULEKAKE - NORWEGIAN CHRISTMAS BREAD

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.