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Monday, January 11, 2016

Yule Kage: Start your year with a sweet bread! by Rolynn Anderson

Didn't have time to make this jewel during the holidays?  How about welcoming the new year with it?  Get crackin'! Happy 2016!

Rolynn's Favorite Jule Kage (a Norwegian favorite, but without the mashed potatoes)  

1 pkg. active dry yeast
1/4 c. warm water 
3/4 c. lukewarm milk (scalded then cooled)
1/2 c. sugar
1/2 tsp. salt
1/2 tsp. ground cardamom
1 egg
2 tbsp. shortening or butter
1 c. raisins

3 1/4 to 3 3/4 c. all purpose flour

Dissolve yeast in warm water in large bowl.  Beat in milk, sugar, salt, cardamom, egg, shortening, raisins, citron and 1 1/2 cups of the flour.  Beat until smooth.  Stir in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes.  Place in greased bowl; turn greased side up.  Cover; let rise in warm place until double; 2 hours or more.  Dough is ready if indentation remains when touched.

Punch down dough; shape into round loaf.  Place in greased round layer pan, 9 by 1 1/2 inches.  Cover; let rise until double, about 2 hours.  Heat oven to 350 degrees.  Brush dough with Egg Yolk Glaze.  Bake until golden brown, 30-40 minutes.  While still warm, brush with butter, then sprinkle cinnamon and sugar over the top.  Delicious warm with butter.  Also wonderful toasted with peanut butter...OMG!