Scandinavian Christmas Fruit Bread Julekage 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.

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.

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.