Scandinavian Christmas Bread Recipes

Norwegian Christmas Bread (Julekage) Sprinkle Bakes

WEBDec 20, 2017 · Cover cakes with egg wash using a pastry brush. Cover top with pearl sugar. Bake for 25-30 minutes until golden brown and …

1. In the bowl of an electric mixer, dissolve the yeast in the warm water and let stand 5 minutes until foamy. Fit the mixer with the paddle attachment and blend in the milk, sugar, butter, salt, cardamom and eggs. Mix well. (Butter chunks will float to the surface here and it will look all kinds of wrong– just go with it). Stir in 3 1/2 cups of the flour and beat well. Stir in half of the flour and beat well. Add another 3 1/2 cups of flour, mixing to make soft dough. Cover and let rest for 15 minutes.
2. Fit the mixer with the dough hook attachment. Set a timer and for 10 minutes and knead the dough on low speed. Add the remaining flour 1/4 cup at a time intermittently until a smooth, satin, elastic dough forms. You may not have to use all of the flour. Stop the mixer and add the fruit. Knead again at medium speed until the fruit is well dispersed throughout the dough.
3. Lightly grease a large bowl (or wash, dry and grease the mixing bowl) and place the dough inside. Cover with plastic wrap and let rise in a warm place until doubled. Punch down the dough and cover again. Let rise until doubled in bulk.
4. Grease three 8 or 9-inch round cake pans (I used two 8’s and a 7). Turn dough out onto a lightly floured work surface and knead briefly (3-4 turns) until the dough is not sticky to touch. Cut the dough into three equal parts. Shape each piece into a rough ball. Using both hands, pick up a dough ball and using your fingertips, push the sides of the dough underneath the ball, tucking the ends underneath and rotating the ball as you work. Keep repeating the motion until the dough comes together in an even round shape (see video for technique). Place each dough piece in a prepared pan. Cover with plastic wrap and allow to stand until doubled.

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