Jule Kaga 12 Recipes

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.

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.

JULE KAGA [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.

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.