Dec. 23rd, 2016

Julekaga!

Dec. 23rd, 2016 09:44 pm
cissalj: (scribe)
In the Twin Cities, MN, julekaga was to be had EVERYWHERE. Here in MA- never see it...so I had to make my own. After 35 years or so, this is what we do. (I still miss poppyseed kolaches; maybe this year...)


Julekaga

Makes 3 loaves

6.25 cups flour + 2 tablespoons flour
0.25 cup sugar + 2 tablespoons sugar
1.5 tsp salt
0.75-1.5 tsp cardamon
3 Tablespoons shortening, oil, or butter

3 pkg OR 3 scant tablespoons instant yeast

1 cup warm water
1 cup milk

3 eggs: 1 yolk reserved for glaze, the rest beaten

0.5 cup currants
0.75 cup raisins
0.75 cup fruitcake mix

1 Tablespoon cold water (glaze)

3 candied cherries

Mix flour, sugar, salt, cardamon, yeast, and shortening/oil/butter.

Mix milk, eggs (except for reserved yolk), and water. Add to flour mix and knead 3-5 min.

Toss fruits with flour. Knead into dough until dispersed.

Put in greased bowl, Turn over to grease the top. Let rise until doubled.

When doubled, deflate. Divide into thirds. Form 3 loaves. put on parchment or silpat to rise, covered.

Preheat oven to 350F.

Mix reserved yolk with 1 Tablespoon water. Paint loaves with this glaze. Indent the center top slightly; add cherry, glaze top.

Bake for 20min. remove, re-glaze, return to oven rotated 180 degrees. Cook 10+ more minutes, until golden.

Once out of oven, paint again with glaze if there’s any left.

Cool, slice and enjoy!

Notes: In the Twin Cities julekaga is generally glazed with a powdered sugar/water icing, but that makes it harder to toast. It’s great toasted with butter and cinnamon sugar! so I do not do the sugar glaze. If stale, it makes great French toast and/or bread pudding!

The main difference with this compared to other Northern European fruited sweet breads is the use of cardamon.

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