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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Julekake Recipe

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This recipe for Julekake is from Dangerfield Tried & Proven, 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 cup water
1/2 cup cold nonfat milk
1 package active dry yeast
1/4 cup sugar
3 tbsp. margarine or butter, melted
1/2 tsp. salt
2 eggs, beaten
3 to 4 cups unsifted all purpose flour
1 tsp. ground cardamom
1/2 cup golden raisins
3 tbsp. finely chopped candied pineapple
3 tbsp. finely chopped candied cherries
1/2 cup chopped pecans
egg yolk glaze (1 egg yolk, 2 tbsp water beaten together)
Directions:
Directions:
Heat water to boiling, remove from heat and add milk. Pour mixture into medium bowl, add yeast and stir until dissolved. Blend in sugar, margarine and salt. Add eggs. SIft flour with cardamom and beat into milk mixture until smooth. Blend in fruits and nuts. Knead lightly on floured board until smooth and elastic (5-8 minutes). Place dough in greased bowl, turn to grease top, and cover with damp towel. Let rise in warm place until double in bulk (1-1-1/2 hours). Punch down dough; divide in half and shape into two round loaves. Place each on greased baking sheet. (To make braided ring instead: Form dough into three 28 inch long strands. On greased cookie sheet braid dough, then form into ring.) Cover with damp towel. Let rise until double in bulk (about 45 minutes). Brush with glaze. Bake in preheated 350º oven 35-40 minutes.

 

 

 

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