How To make Julekage
1/4 c Warm water
4 tb Sugar
1 pk Active dry yeast
1/4 c Butter or margarine, melted
-and cooled 1 Egg, beaten
2 1/2 c All-purpose flour
1 t Ground cardamom or nutmeg
1/2 ts Salt
2 To 5 Tbsp evaporated or
-fresh milk 1 c Dark raisins
1/4 c Finely chopped candied
-citron Vegetable oil 1 Egg yolk
2 tb Cold water
Makes 1 loaf Combine water, 1 tablespoon of the sugar and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Blend melted butter and egg into yeast mixture. Fit processor with steel blade. Measure flour, remaining 3 tablespoons sugar, cardamom and salt into work bowl. Process until mixed, about 10 seconds. Add yeast mixture to flour mixture. Process until blended, about 20 seconds. Turn on processor and very slowly drizzle just enough milk through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Trun off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lightly greased surface. Knead in raisins and citron. Shape into ball and place in lightly greased bowl, turning to grease all sides. Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour. Punch down dough. Roll or pat into circle 8 inches in diameter. Place in greased 9-inch round cake or pie pan. Brush with oil. Let stand in warm place until doubled, about 45 minutes. Heat oven to 350 F. Beat egg yolk and cold water with fork. Brush over bread. Bake until evenly browned, 35 ~ 40 minutes. Remove from pan immediately. Cool on rack. Food Processor Bread Book From the collection of Jim Vorheis
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1) Rum for the fruit; starting the Christmas Cake today...
Recipe Link:
Norwegian Christmas Bread - Julekake - Julekage
This delicious fruit bread is eaten in Norway, and Denmark, around Christmas-time. Usually eaten as breakfast it is also enjoyed sometimes as an afternoon snack, with coffee or tea. It is so tasty and is also perfect toasted.
Chapters/Time codes:
0:00 Norwegian Christmas Bread
1:43 Ingredients
4:25 Activate the yeast
5:04 Mix the dough
8:49 Rest the dough
9:16 Knead the dough
10:34 Add the fruit
11:59 First proof
12:50 Knock back and 2nd proof
14:20 Divide and shape the dough
17:05 Preheat the oven
17:30 Egg wash, sprinkle sugar and bake
20:32 Baked bread and icing.
23:34 Taste Test
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Sour Cherry Chocolate Christmas Cake #shorts
This Sour Cherry Chocolate Tonka Bean Christmas Cake is deliciously moist, rich and decadent. Tonka beans give a unique flavor, something between vanilla and cinnamon. The cake is topped with the silkiest chocolate cream, named Namelaka, which means ”smooth” or ”creamy” in Japanese. The sour cherry filling brings the perfect balance adding extra flavor and texture. It is a delightful cake, beautifully decorated in winter spirit which makes it a perfect dessert for Christmas or New Year’s Eve.
To print the recipe check the full recipe on my blog:
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