Julekake #2 (Baked in Loaf Pans)
- Ready In:
- 2hrs
- Ingredients:
- 10
- Yields:
-
4 loaves
- Serves:
- 30
ingredients
directions
- Mix the margarine and flour together.
- Make a cold raised dough that is firm and well kneaded. The fluid should be at room temperature (18 – 20°C) or cold, as one would use for weinerbread.
- Knead in the raisins and candied peel.
- Place in greased loaf pans.
- Press the dough down along the middle and brush with water.
- Cover the tins and let rise in a cool room overnight. The dough will require a longer rising time than warm raised. It can rise overnight or several hours. It should not be allowed to rise in a warm room or the fermentation will be too rapid and the dough can fall. Care must be taken to prevent the forming of a dry skin during the rising (by misting or covering).
- Prior to baking, brush the loaves with egg and slice the top.
- Bake for 1 hour at 200°C.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
origamifreak
United States