1 hr 40 mins
Norwegian holiday bread. My brother went to Norway for a AFS and brought back a recipe for Julekake, which our mother incoporated into the family holiday tradition. We don't have the original recipe, though, so he's translated two from a cookbook of the era. Translated by my brother from Kokebok; Statens Lærerskole I Husstell, Stabekk ;J.W. Cappelens Forlag, Oslo 1966.
My Private Note
Units: US | Metric
- 1Use the sponge method incorporating all the liquid ingredients and 2 Tbs of the margarine.
- 2Let it ferment well.
- 3Add the remainder of materials and knead in well.
- 4Julekake dough that will be baked on a sheet needs to be firm so it doesn’t spread out while baking.
- 5Add the raisins and peel last and knead well in so they are distributed through the loaf.
- 6The loaves should be allowed to rise slowly in a relatively cold room.
- 7The loaves should be kept at a modest size to allow them to be light but fine pored.
- 8Brush the loaves with egg yoke diluted out with some water.
- 9Bake at 200 C for 40-50 minutes.
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Nutritional Facts for Julekake #1 (Baked on a Sheet)
Serving Size: 1 (77 g)
Servings Per Recipe: 30
- Amount Per Serving
- % Daily Value
- Calories 233.3
- Calories from Fat 47
- Total Fat 5.2 g
- Saturated Fat 1.2 g
- Cholesterol 8.5 mg
- Sodium 61.0 mg
- Total Carbohydrate 42.2 g
- Dietary Fiber 1.4 g
- Sugars 14.9 g
- Protein 4.7 g