What is Julekage?

Julekage is rich and tasty bread that is traditionally served for Christmas in many Scandinavian countries. It is particularly popular in Norway and Denmark, and some American families are also doing a celebration of the Christmas season. This holiday bread is more like a cake than bread, because it is so rich and some people ice cream Julekage with a sweet white icing, which is more like a Christmas cake. Like many holiday breads, Julekage includes candied fruit and nuts and is strongly spice. Traditional spices used in Julekage is cardamom, although nutmeg, cinnamon and other flavors can also be used. Many fans of bread believe that the oven tastes best warm, although it can also be roasted and served with butter. Thanks to its rich taste it also makes a very interesting French toast.

You want to make julekage, start melting the butter from a quarter of a quarter and postponing aside to cool. Whisk the yeast package, a tablespoon of sugar and water with a quarter of a cup and let the mixture stand for about 10 minutes,until she gets rid of foaming. Add chilled butter to yeast together with one egg and mix to make sure the ingredients are well combined. In a separate bowl, pursue two and one half of the cups of flour, three tablespoons of sugar, one teaspoon of salt, half a tablespoon of cardamom and a pinch of nutmeg. Add dry ingredients to wet ingredients and stir together until it creates free mass.

let the dough sit briefly before adding a few tablespoons of milk. Your goal is to create a silk ball of a dough that may require only two tablespoons or up to five. Stir while adding milk. Turn the dough to a floured surface and mix briefly, integrate one and one Card Cup mixed raisins and candied fruit. Then let the dough rest and climb for an hour before forming and rest again for 45 minutes while you preheated the oven to 350 ° Fahrenheit (177 ° Celsius).

brush julekage ŽLBy out of one egg, beaten water to give it a shiny, sharp surface. Bake for 45 minutes and freeze it if it is required with an ordinary white glaze. Some chefs also like to decorate their Julekage Nuts, either toasted or candied.