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Julekage

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Recipe

 

Yield

servings

Prep

30 min

Cook

40 min

Ready

3 hrs
Trans-fat Free, Good source of fiber

Ingredients

Amount Measure Ingredient Features
¼ cup water
warm
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4 tablespoons sugar
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1 package yeast, active dry
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¼ cup butter
or margarine, melted, cooled
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1 each eggs
beaten
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2 ½ cups all-purpose flour
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1 teaspoon cardamom seeds
or nutmeg, ground
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½ teaspoon salt
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2 to 5 tablespoons evaporated milk
or fresh milk
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1 cup raisins, seedless
dark
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¼ cup citron
candied, chopped
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1 x vegetable oil
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1 each egg yolks
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2 tablespoons water
cold
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Ingredients

Amount Measure Ingredient Features
59 ml water
warm
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6E+1 ml sugar
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1 package yeast, active dry
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59 ml butter
or margarine, melted, cooled
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1 each eggs
beaten
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591 ml all-purpose flour
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5 ml cardamom seeds
or nutmeg, ground
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2.5 ml salt
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evaporated milk
or fresh milk
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237 ml raisins, seedless
dark
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59 ml citron
candied, chopped
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1 x vegetable oil
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1 each egg yolks
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3E+1 ml water
cold
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Directions

Combine water, 1 tablespoon of the sugar and yeast.

Stir to dissolve yeast and let stand until bubbly, about 5 minutes.

Blend melted butter and egg into yeast mixture.

Fit processor with steel blade.

Measure flour, remaining 3 tablespoons sugar, cardamom and salt into work bowl.

Process until mixed, about 10 seconds.

Add yeast mixture to flour mixture.

Process until blended, about 20 seconds.

Turn on processor and very slowly drizzle just enough milk through feed tube into flour mixture so dough forms a ball that cleans the sides of the bowl.

Process until ball turns around bowl about 25 times.

Turn off processor and let dough stand 1 to 2 minutes.

Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny but not sticky.

Process until dough turns around bowl about 15 times.

Turn dough onto lightly greased surface.

Knead in raisins and citron.

Shape into ball and place in lightly greased bowl, turning to grease all sides.

Cover loosely with plastic wrap and let stand in warm place until doubled, about 1 hour.

Punch down dough.

Roll or pat into circle 8 inches in diameter.

Place in greased 9-inch round cake or pie pan.

Brush with oil.

Let stand in warm place until doubled, about 45 minutes.

Heat oven to 350℉ (180℃).

Beat egg yolk and cold water with fork.

Brush over bread.

Bake until evenly browned, 35 to 40 minutes.

Remove from pan immediately.

Cool on rack.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 189g (6.7 oz)
Amount per Serving
Calories 57822% from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 8g 41%
Trans Fat 0g
Cholesterol 79mg 26%
Sodium 407mg 17%
Total Carbohydrate 35g 35%
Dietary Fiber 4g 16%
Sugars g
Protein 24g
Vitamin A 9% Vitamin C 2%
Calcium 7% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
 

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