Julekake #2 (Baked in Loaf Pans)

"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."
 
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Ready In:
2hrs
Ingredients:
10
Yields:
4 loaves
Serves:
30
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ingredients

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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.

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