Best Jule Kaga 12 Recipes

JULEKAKE

Steps:

• In large bowl, dissolve yeast in warm water. Stir in warm milk, sugar, shortening, salt, cardamom, egg, raisins, fruitcake mix and 1 1/2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour 30 minutes or until double in size. (Dough is ready if indentation remains when touched.)
• Grease 9-inch round pan with shortening. Gently push fist into dough to deflate. Shape into round loaf. Place in pan. Cover; let rise in warm place about 45 minutes or until double in size.
• Heat oven to 350°F. In small bowl, beat egg yolk and 2 tablespoons water; brush over dough. Bake 30 to 40 minutes or until golden brown.

JULE KAKE NORWEGIAN CHRISTMAS BREAD

Steps:

• Fit a stand mixer with the paddle attachment. Combine the flour, sugar, cardamom and salt in the mixer bowl. Combine the milk, butter, yeast and 2 eggs in another bowl, then incorporate into the dry ingredients with the mixer at low speed, 2 minutes. Increase the speed to medium and beat until the dough is sticky but will not stick to your hand, about 12 minutes.
• Add raisins and citron on slow speed to incorporate, about 1 minute (do not overmix).
• Let the dough relax in the mixing bowl, covered, for 10 minutes.
• Mix to knock down, then remove to a flour-dusted table.
• Divide into four pieces and let rest, covered, 1 1/2 hours.
• Preheat the oven to 375 degrees F.
• Form dough into desired shapes, such as round loaves. Beat remaining egg and paint dough with egg wash. Transfer dough to a pan. Let rise again, covered, until doubled, 1 to 2 hours. Paint again with egg wash. Bake until the loaves are deeply brown and sound hollow when tapped, 25 to 30 minutes. Let fully cool.

JULEKAGE

Steps:

• For the loaf: Combine 1 cup of the flour with the granulated sugar, milk powder, yeast, cardamom, cinnamon and 1 teaspoon of salt in the bowl of a stand mixer fitted with the paddle attachment. Pour in the hot water and mix on medium speed to a thick batter, about 2 minutes. Add the vanilla and lemon zest, then beat to combine. Add the butter and beat until it has fully worked into the dough, scraping down the sides of the bowl with a rubber spatula as needed, about 3 minutes. Pour in the beaten eggs, then beat until just combined.
• Switch to the dough hook. With the mixer on low speed, gradually add the remaining 2 1/2 cups of flour. Beat until the dough becomes a shaggy ball, then increase the speed to medium-high and knead until the dough is shiny and elastic, 8 to 10 minutes.
• Lightly grease a large bowl with melted butter. Transfer the dough to the prepared bowl, cover tightly with plastic wrap, and let rise in a slightly warm place until the dough has double in size, about 1 1/2 hours.
• Generously grease a 9-inch cake pan with melted butter. Lightly dust a work surface with flour. Punch down the dough and press it flat on the work surface. Mix the cranberries, raisins, candied orange and slivered almonds together in a small bowl, then sprinkle half of the mixture evenly on top of the dough. Fold the dough over itself, then knead until the fruit and nuts are evenly distributed. Press the dough flat again, top with the remaining fruit and nut mixture, then fold and knead again.
• Gather and shape the dough into a 5 1/2-inch-diameter ball, then transfer it to the prepared cake pan. Cover loosely with plastic wrap and let rise in a slightly warm place until doubled in size, about 1 1/2 hours.
• Meanwhile, preheat the oven to 375 degrees F. Whisk the milk and the remaining egg together for the egg wash.
• Uncover the loaf and brush evenly with the egg wash, then sprinkle with the pearl sugar. Bake until the top is well browned and glossy, 30 to 40 minutes. The bread should sound hollow when the bottom of the loaf is tapped. Transfer to a wire rack to cool for 10 minutes, then remove from the pan to cool completely, top side up.
• For the icing: Meanwhile, whisk the confectioners' sugar, 4 teaspoons of milk and the almond extract together in a medium bowl until thick and smooth. Add 1 more teaspoon of milk if the icing is too thick. Drizzle the icing over the top of the cooled loaf. Let set 5 to 10 minutes.

NORWEGIAN CHRISTMAS BREAD (JULEKAKE)

Steps:

• Gather the ingredients.
• In a large bowl, mix the yeast with warm water to dissolve. In a saucepan, gently heat the margarine or butter with the milk until the margarine melts.
• In a large bowl, combine 4 cups of the flour with the sugar, salt, and ground cardamom.
• Add the yeast and margarine mixture, and combine with an electric mixer. Beat until the batter falls in sheets from beaters.
• Stir in the candied fruit and gradually add the remaining flour.
• Knead the dough until smooth and elastic, about 6 to 8 minutes.
• Shape the dough into a ball and place in a greased bowl. Cover and let rise in a warm place (80 to 85 F) until doubled in bulk, about 1 hour.
• Punch down the dough and place on a pastry board.
• Shape into 2 loaves and place each in a greased 9-by-5-by-3-inch loaf pan.
• Brush the tops of loaves with milk.
• Cover and let rise until doubled in bulk, about 45 to 50 minutes.
• Bake at 375 F for 30 to 40 minutes or until lightly browned.
• Serve and enjoy.

JULEKAGE

Steps:

• In a bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes. Add milk, butter, egg, salt, cardamom, 2-1/4 cups flour and remaining sugar. Beat until smooth. Stir in fruit, raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; shape into two loaves; place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans and cool on wire racks. , For frosting, combine sugar, butter and milk until smooth; spread over loaves. Decorate with cherries.

BREAD MACHINE JULEKAGE

Steps:

• Make this recipe with bread machines that use 3 cups flour.
• Measure carefully, placing all ingredients except raisins and fruitcake mix in bread machine pan in the order recommended by the manufacturer. Add raisins and candied fruit at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Basic/White cycle. Use Medium or Light crust color.

DANISH JULEKAGE

Steps:

• In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, shortening, salt, cardamom, eggs and 4 cups flour; beat until smooth. Stir in raisins, candied fruit and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x9-in. rectangle. Brush with butter and sprinkle with sugar to within 1/2-in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. For topping, combine sugar, flour and cardamom; cut in butter until mixture resembles coarse crumbs. Sprinkle over loaves. Bake 50-60 minutes or until golden brown. Remove from pans to cool on wire racks.

JULEKAKE (NORWEGIAN CHRISTMAS CAKE)

Steps:

• Pour hot water over the raisins and let them sit to soften. Combine scalded milk, margarine, sugar, salt and cardamom. Cool to lukewarm if milk is still hot from scalding. Soften the yeast in the 1/4 cup lukewarm water, and add to milk mixture. Add eggs and mix well. Add 4 cups flour and beat well. Let rise in a warm place for about 1 hour, until bubbly. Add mixed fruit, raisins and the rest of the flour and knead on a lightly floured work surface. Brush the top of the dough with melted butter and let rise in a warm place until doubled in bulk. Divide into 3 parts, and make 3 round loaves or put into three bread pans. Let rise again until doubled. Bake 45 minutes to 1 hour at 350 degrees. Brush tops with melted butter while hot. To store, wrap in foil and store at room temperature. Will keep for one week.

BREADMAKER JULEKAGE

Steps:

• Add all ingredients except raisins and fruit to your breadmaker bowl, creating a small well in the flour to hold the yeast.
• Start the maker on your breadmachine's cycle for raisin bread, dough should mix up with a silky but not sticky feel to it. Add more water or flour depending on how the dough feels after mixing up for several minutes.
• When your breadmaker beeps to add extra ingredients, add the raisins and candied fruit, and let the breadmaker take care of the rest. When the breadmachine finishes its cycle, take it out of the machine as soon as possible to allow loaf to cool without condensation problems. Serve lightly toasted & buttered.
• As a side note, it's really important to use cardamom seed that you have freshly ground yourself (I grind it in a separate coffee grinder that I use just for spices, although you can grind the seed in a mortar & pestle). If you use cardamom that is already ground when you buy it, you will miss the distinctive and signature taste of the cardamom. I buy shelled cardamom seeds online, I've even found it on eBay. It's much cheaper than anything you'll find at a regular grocery store, and is much easier if you buy it already shelled.

JULE KAGA

Steps:

• Dissolve yeast in warm water. Scald milk, and add melted butter or margarine, salt, sugar. When lukewarm add to yeast and water. Stir in 4 cups flour. Cover, and place in a warm place. Let rise for about 2 hours, or till doubled in bulk.
• Punch down. Stir in cardamom, cherries, raisins and citron. Work in remaining flour until soft dough forms. Let rise in warm place for 2 to 3 hours, or until doubled.
• Knead slightly, and form into 4 round loaves. Place on greased cookie sheets. Let rise for 1 to 2 hours, or till doubled. Brush loaves with beaten egg white.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden brown.

CHRISTMAS BREAD (JULE KAGA)

Steps:

• Plump raisins by placing them in a microwavable container adding 1 c water for 3 minutes.
• Dissolve yeast in 1/2 c warm water, set to the side. Mix together shortening, milk, sugar, salt, eggs, cardamom. Add in proofed yeast mixture and slowly add flour and reserve about 1/2 cup. If using Kitchen Aid with dough hook, mix for 5 minutes, if not, knead by hand for 3 minutes. Chop cherries, raisins and nuts mixed with the remaining flour and then work into bread.
• Place in a large greased bowl and let raise for one hour in a warm area. Punch down bread and place into greased bread pans - should make 3 large loaves or 4 medium. Let raise one hour.
• Preheat oven to 325. Cook bread for 30-40 minutes until golden brown.