Home Bread-Bakers v096.n065.3

RCP: Julekage

Mon, 9 Dec 1996 18:32:36 -0500
     from _Breads of the World_ by Mariana Honig
     Yield: 2 large loaves.  Can be frozen.

1 envelope yeast
1/2 cup lukewarm water
1 teaspoon sugar
1 1/2 cups milk
1 stick butter
1/2 cup sugar
1/2 teaspoon salt
2 eggs, slightly beaten
2 tablespoons crushed cardamom seeds
6 1/2 to 7 cups flour
2 cups raisins
1/2 cup diced candied citron

Confectioners' sugar stirred with a little water

Preheat the oven to 375 degrees.

     Proof the yeast in the lukewarm water with the teaspoon of sugar.
     Scald the milk, add the butter and stir until melted.  Let stand until
lukewarm, then add this mixture to the yeast sponge.  Add the help cup of
sugar, salt, eggs and cardamom, and stir until blended.  Measure in the
flour, cup by cup, until you have a dough stiff enough to knead.
     Stir in the raisins and the chopped citron.
     Turn the dough out onto a lightly floured work surface and knead until
     Place in a large buttered bowl, cover with a towel and let stand in a
warm place to rise approximately 1 hour or until doubled in bulk.
     Take the dough out and punch down a couple of times.  Divide into 2
equal pieces and shape into loaves which you will place in 2 large (9" by 5")
loaf pans that have been buttered.
     Cover with a towel and let rise until doubled in size, about 45 minutes.

     Then bake in the oven for about 35 minutes or until light brown and the
loaves sound hollow when tapped with your finger.
     Cool in the baking pans.  When completely cool, take the loaves out onto
a piece of wax paper and spread the glaze on top.

This makes a nice holiday gift when formed into a circle before rising and
baking, and then topped with red and green candied cherries.