Julekake/Julekaga - Norwegian Christmas Bread
Today's recipe is a colorful Christmas bread which is popular in Norway and Denmark.The bread is scented with cardamom,originally green citrus peel is used along with cardamom.But here I used the raisins and tutty frutty.The bread came out so soft and love the texture of the bread.But the tutty frutty,stuffed is not uniformly mixed.So after stuffing it roll the dough smoothly for couple of minutes to get evenly distributed.Icing on the top of the bread can be optional.Off to the recipe........
Julekake
Basic Information Recipe Source My Diverse Kitchen
Preparation time 30 minutes
Proofing time 1 1/2 -2 hours
Proofing time 1 1/2 -2 hours
Cooking time 30-35 minutes
Makes 1
Ingredients
Ingredient | Quantity |
|---|---|
All purpose flour | 1-1/4 cups+2 tbs for dusting |
Instant yeast | 1 -1/4 tsp |
Butter(melted) | 2 tbs |
Sugar | 2 tbs |
Luke warm Milk | 1/2 cup+2 tbs |
| Salt | 1/2 tsp |
| Cardamom powder | 1/4 tsp |
| Candied peel(tutty frutty) | 1/4 cup |
| Raisins | 1 tbs |
| Butter/milk/cream | 1 tbs(for brushing) |
For the icing
Ingredient | Quantity |
|---|---|
Powdered sugar/confectionery sugar | 1/2 cup |
Vanilla | 1/4 tsp |
Milk | 2-3 tsp |
- Take all purpose flour,instant yeast,salt,sugar,cardamom powder and butter in a bowl,mix it well.To this add the milk,knead it to a soft dough. Knead the dough on a floured surface for 10 minutes till it becomes smooth and elastic.
- Shape the dough and keep it in a warm place for 1 hour or the volume of the dough doubled.After the raise,punch down the dough and roll the dough to a smooth ball.
- After the raise,punch down the dough and roll the dough to a smooth ball.Now on a floured surface,roll the the dough to 1/4 inch thickness.Spread the raisins and tutty frutty,roll it and smooth it to a round shape ball.Keep it on a lined baking tray and let it raise forabout 30 -40 minutes.
- Preheat oven to 375 F and brush it with milk or butter.Bake it for 30-40 minutes or until golden brown.Cool it on a wire rack.After it cools down completely,mix in the powdered sugar with the milk to a dropping consistency.Pour it on top of the bread.Let it sit for another 10-15 minutes for the icing to set.
- Slice it with a serrated knife
- The dough should be slightly stick,don't add too much of flour while kneading.
- Pour the icing on top of the bread,once the its completely cool down.
- Roll the dough well after the stuffing is kept.
- I baked the bread in the evening and sliced it next day morning.
Enjoy..................
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