cissalj: (scribe)
[personal profile] cissalj
We are still working on the leftovers for dinner! Although tonight I do need to make julekaga for us and for Game Night tomorrow.

And here's the recipe I use, slightly tweaked from previous versions:

-------------------------
This is the recipe for the Norwegian Xmas bread I always make. The traditional version uses fruitcake mix, but a very yummy alternative is the diced fruit mix Trader Joe's has sometimes had, with apple, apricot, and cherries.

I'm not Norwegian by heritage, but Swedish (in part). I grew up in a heavily Norwegian part of the country, though, and hey- it's all Scandinavia, right? :)

This recipe is designed for hand mixing, but I usually make it in a Kitchenaid, except I knead in the fruits by hand.

Julekaga
Makes 3 loaves

6.25 cups + 2 tblsp flour
6 tblsp sugar
1.5 tsp salt
1.5 teaspoons+ cardamon*
3 tblsp oil (optional)
1 heaping tablespoon yeast
1 cup warm water (for yeast)
1 cup milk (warmed speeds up rising)
3 eggs, 2 plus 1 white beaten, yolk reserved
6 tblsp currants***
3/4 cup raisins***
3/4 cup candied fruit, chopped (aka fruitcake mix or alternative)***
1 egg yolk, reserved (for glaze)**
1 tblsp cold water (for glaze)
3 candied cherries (decoration)

Mix flour, sugar, salt, and cardamon. Dissolve yeast in water. Add yeast mixture, oil, milk, beaten eggs, and fruits to dry ingredients**. Knead 3-5 minutes, put in greased bowl, turn over to grease top, cover, and let rise until doubled. Punch down; let rise again (this second rising can be omitted, as I usually do.) Shape into round loaf, place on greased cookie sheet, cover, and let rise till doubled. Preheat oven to 350F (don't know centigrade equivalent; it's a medium oven). Mix yolk and water to make wash; brush over loaf. make indentation in center of loaf, put in cherry, brush lightly with wash. Bake at 350F for 20 minutes; remove from oven, brush again with wash, turn cookie sheet around, and bake 10 more minutes. Give it one more coat of wash immediately after removing from oven, if you like.

Let cool, preferably on rack, slice, and serve. It makes great toast with butter and cinnamon sugar, and great French toast.

Where I grew up it was always sold with a powdered-sugar and water icing, but that makes it impossible to toast so I don't do it. The wash gives it a lovely sheen.

* Cardamon loses its flavor quickly at room temperature. I store mine in the freezer. some extra doesn't hurt- it loses potency in the baking.

** If making in a bread machine or mixer, DO NOT dd the fruits; knead the dough, then knead the fruits in by hand.

*** More fruit is always better.
From:
Anonymous( )Anonymous This account has disabled anonymous posting.
OpenID( )OpenID You can comment on this post while signed in with an account from many other sites, once you have confirmed your email address. Sign in using OpenID.
User
Account name:
Password:
If you don't have an account you can create one now.
Subject:
HTML doesn't work in the subject.

Message:

 
Notice: This account is set to log the IP addresses of everyone who comments.
Links will be displayed as unclickable URLs to help prevent spam.

April 2017

S M T W T F S
      1
2345678
9101112131415
161718 19202122
23242526272829
30      

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Sep. 22nd, 2017 10:37 pm
Powered by Dreamwidth Studios