Julekage Fruit Bread

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Julekage (yoo-ley-key-yeh) is a popular Norwegian Christmas fruit bread filled with candied fruit, golden raisins and cardamom. Glistening sugar and snow-white icing top this special holiday bread.

Julekage

Dough

1/3 cup Milk, evaporated
2/3 cup Water
1 Egg, large, room temperature
1/2 cup butter
1/4 cup Sugar
1/2 teaspoon Salt
1/2 teaspoon Cardamom, ground
3 1/3 cups Bread flour
1 package (2 1/4 teaspoons) Active Dry Yeast
1/2 cup Golden Raisins
1/4 cup Citron or candied fruit, finely chopped

Glaze
1 Egg
1 tablespoon Milk
1/3 cup Sugar cube, crushed or pearl sugar

Icing
1 cup Confectioners’ sugar
1 tablespoon Water
1 teaspoon Butter
1/2 teaspoon Almond extract

Bread Machine Method

Makes: 1 1/2 lb. loaf

Place all of the ingredients, except the raisins and candied fruit, in the bread pan in the order listed. Ingredients should be at room temperature.

Select SWEET setting, LIGHT crust. Do not use delay feature. Add raisins and candied fruit 5 minutes before the end of last kneading cycle.

Combine egg and milk of Glaze. At end of rising time, before baking begins, open lid; liberally brush top of loaf with Glaze.

Close lid for baking. When bake cycle is finished, remove the loaf from the pan; and place on a wire rack for cooling.

Continue with Icing directions.

OR

Select DOUGH setting. When cycle is complete, remove dough from pan and continue with Shaping, Rising and Baking directions below.

Traditional Method

Combine yeast, 1 cup flour, cardamom, salt and sugar. Heat evaporated milk, water and butter to 120º-130ºF. Butter does not need to melt.

Combine dry mixture and milk mixture at low speed. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute.

By hand, stir in enough remaining flour to make firm dough. Knead on lightly floured surface 5 to 7 minutes or until smooth and elastic.

Place dough in lightly oiled bowl; turn to grease top. Cover; let rise until dough tests ripe, about 40 minutes.

Punch down to remove air bubbles. Turn dough onto lightly floured surface; press flat. Spread candied fruit and raisins across dough. Fold dough; knead fruits evenly throughout dough. Allow dough to relax 10 minutes.

Shaping, Rising and Baking

Shape into ball; place on greased baking sheet. Press dough to flatten somewhat. Combine egg and milk of Glaze; brush onto dough.

Cover; let rise in a warm place until indentation remains after touching, about 30 to 45 minutes. Brush again with Glaze; liberally sprinkle sugar over top.

Bake in preheated 350°F oven for 35 to 45 minutes until golden brown. Remove from pan; cool on rack.

Icing

Combine Icing ingredients; drizzle over cooled loaf.

Used with permission: © Copyright 2008 Red Star Yeast. All Rights Reserved.