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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Julekake (Norwegian Christmas Bread) Recipe

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This recipe for Julekake (Norwegian Christmas Bread) is from The Kennell Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 small orange

3/4 c golden raisins
1 c water
1 c milk
1 pkg active dry yeast (1/4 c warm water to soften)
1/2 c butter
1/2 c sugar
1 t salt
1 c flour
1 t cardamom
3-31/2 c flour
Directions:
Directions:
Rinse, cut in half, remove seeds and force through a food chopper, 1/2 small orange. Bring to boiling 1 c water, add raisins, bring to boil, pour off and drain raisins on paper towels. Set aside.

Scald milk. Soften yeast in warm water and let stand 5-10 minutes. Meanwhile, put into a large bowl the butter, sugar and salt. Immediately pour scalded milk over ingredients in bowl. When lukewarm, blend in, beating until smooth, a mixture of flour and cardamom. Stir softened yeast and add, mixing well. Add about one half of the 3 to 3-1/2 flour and beat until very smooth. Then beat in the ground orange, raisins and enough flour to make a soft dough. Turn out onto floured surface and let rest 5-10 minutes. Knead. Form dough into a large ball and place in a greased, deep bowl. Turn dough to bring greased surface to top. Cover with waxed paper and towel and let stand in warm place (80º or so) until dough is doubled. Punch down with fist, pull edges to center and turn over in bowl. Cover and let rise again until nearly doubled. Punch down and turn out onto floured surface. Shape into a round ball, place in greased 9" round layer pan and flatten slightly. Cover and let rise about 45 minutes or until doubled.

Bake at 350º for 45 minutes. Remove from oven and brush with one egg white, slightly beaten. Return to oven and bake 10 to 15 minutes longer. Remove from pan and cool on rack.

 

 

 

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