Norwegian Christmas Bread

(Julekaka)

Ingredients

1/2 Cup Milk

 1/2 Cup Butter

 1 Package Active Dry Yeast

 1/2 Cup Lukewarm Water

 1 Teaspoon Salt 

1/4 Cup Sugar

 1 Egg, Slightly Beaten 

1 Tablespoon Powdered Cardamom 

1 Cup Light Raisins

 3 1/2 to 4 Cups Sifted Flour

 1/4 Cup Chopped, Candied Orange Peel 

1/4 Cup Chopped, Candied Cherries 

1/4 Cup Chopped, Blanched Almonds 

1 Egg White

 Beaten Lemon Icing * 

Candied Orange Peel Sliced * 

 Candied Cherries * 

Angelica *

 Ingredients marked * are for topping and thus optional. However I recommend their use. This is a major project but it is well worth the effort.

 Method

Heat milk; melt butter in it. Cool to lukewarm and set aside.

 In a large mixing bowl (3 quarts or larger) sprinkle yeast on lukewarm water, stir until dissolved.

 Add milk and butter mixture.

 Stir in sugar, salt, egg, cardamom, raisins, orange peel, cherries and almonds.

 Gradually add flour, beating well after each addition, until the dough is stiff.

 Cover with a towel and let rise in a warm place (85 degrees Fahrenheit, if possible).

 When dough has doubled in bulk (1 1/2 to 2 hours later or longer) knead dough atop lightly floured board until it isn't sticky but smooth and elastic.

 Shape dough into round loaf, place in greased 2 quart cake pan, brush with shortening and cover with towel, let rise until double, about 1 hour.

 Preheat oven to 350 degrees Fahrenheit. 

After bread has risen brush with beaten egg white.

 Bake 50 minutes to 1 hour.

 Remove bread from pan immediately; cool on rack. Frost with lemon icing and decorate with slices of orange peels, candied cherries and angelica, arranged in flower patterns.

Variation on basic recipe

For a more traditional recipe I recommend 1 teaspoon of crushed cardamom seed in place of the 1 tablespoon of powdered.

 Also for a more traditional appearance, after dough has risen for the first time split it into two equal balls. Shape into round loaves, cover with a towel and let rise until double, about one hour. 

Bake on greased cookie sheets at 350 degrees Fahrenheit for 30 to 35 minutes.

Recipe kindly sent by: Jarrod

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