Julekake Norwegian Christmas Bread Recipes

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 KAKE NORWEGIAN CHRISTMAS BREAD

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 (JULEKAKE)

Steps:

• Gather the ingredients.
• In a large bowl, mix the yeast with warm water to dissolve. In a saucepan, gently heat the margarine or butter with the milk until the margarine melts.
• In a large bowl, combine 4 cups of the flour with the sugar, salt, and ground cardamom.
• Add the yeast and margarine mixture, and combine with an electric mixer. Beat until the batter falls in sheets from beaters.
• Stir in the candied fruit and gradually add the remaining flour.
• Knead the dough until smooth and elastic, about 6 to 8 minutes.
• Shape the dough into a ball and place in a greased bowl. Cover and let rise in a warm place (80 to 85 F) until doubled in bulk, about 1 hour.
• Punch down the dough and place on a pastry board.
• Shape into 2 loaves and place each in a greased 9-by-5-by-3-inch loaf pan.
• Brush the tops of loaves with milk.
• Cover and let rise until doubled in bulk, about 45 to 50 minutes.
• Bake at 375 F for 30 to 40 minutes or until lightly browned.
• Serve and enjoy.

JULEKAKE - NORWEGIAN CHRISTMAS BREAD

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.