* Exported from MasterCook *
Bread, Norwegian Julekake
Recipe By :
Serving Size : 18 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Holidays Low Fat
Posted Stand Mixer
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup whole milk -- (180 g)
1/2 cup granulated sugar -- (100 g)
1/4 cup unsalted butter -- cubed and softened, (57 g)
1 1/2 teaspoons kosher salt -- (4.5 g)
1/2 cup warm water -- (105F/40C to 110F/43C), (120 g)
1 tablespoon instant yeast -- (6 g)
2 large eggs -- (100 g)
5 1/2 cups all-purpose flour -- (688 g)
1 teaspoon ground cardamom -- (2 g)
Cranberry Filling: recipe below
Candied Lemon Peel: recipe below -- diced
Vanilla Glaze: recipe below
In our babka-inspired take on Julekake, we replaced the raisins with
rehydrated cranberries. Instead of mixing the cranberries in with the
dough, we created a sweet jam-like filling flavored with cardamom and
cinnamon. The Vanilla Glaze falls over every ridge and seeps into
each crevice of this updated shape. Look to our November/December
issue for a guide to shaping your wreath bread!
Makes: 1 (12") wreath
In a small saucepan, bring milk to a boil over medium heat. Remove
from heat; add sugar, butter, and salt, stirring until completely
incorporated. Set aside until cooled to 120F (49C) to 130F (54C).
In the bowl of a stand mixer fitted with the dough hook attachment,
combine 1/2C (120 g) warm water and yeast. Add warm milk mixture.
Stir in eggs. With mixer on low speed, add flour and cardamom,
beating until combined. Increase mixer speed to medium-low, and beat
until smooth and elastic, 5 to 7 minutes. Spray a large bowl with
cooking spray. Place dough in bowl, turning to grease top. Cover
directly with plastic wrap, and let rise in a warm, draft-free place
(75F/24C) until doubled in size, about 1 hour.
Line a large baking sheet with parchment paper.
On a lightly floured surface, roll dough into a 24x12" rectangle.
Spread Cranberry Filling onto dough, leaving a 1/2" border on all
sides. Sprinkle with diced Candied Lemon Peel. Starting at one long
side, roll up dough, jelly roll style; press edge to seal. Place on
prepared pan.
Using a serrated knife, cut roll in half lengthwise. With cut sides
facing up, carefully twist dough pieces around each other. Form into
a circle, pinching ends to seal. Cover loosely with plastic wrap, and
let stand in a warm, draft-free place (75F/24C) for 30 minutes.
Preheat oven to 350F (180C).
Bake until golden brown and internal temperature registers 190F
(88C), about 40 minutes. Let cool completely on a wire rack. Drizzle
with Vanilla Glaze. Store in an airtight container at room
temperature for up to 4 days.
Cranberry Filling:
Makes about 1 1/2C
1 1/3 cups dried cranberries, (171 g)
1/3 cup granulated sugar, (67 g)
1 tablespoon unsalted butter, cubed, (14 g)
1/2 teaspoon ground cardamom, (1 g)
1/4 teaspoon ground cinnamon
In a small saucepan, bring cranberries and water to cover by 1 inch
to a boil over high heat. Reduce heat to low, and cook until
cranberries are softened, about 20 minutes. Drain cranberries,
reserving 2 tablespoons (30 grams) cooking liquid.
In the work bowl of a food processor, place warm cranberries,
reserved 2 tablespoons (30 grams) cooking liquid, sugar, butter,
cardamom, and cinnamon; pulse until mixture has the texture of jam.
Let cool completely. Refrigerate in an airtight container for up to 1 week.
Candied Lemon Peel:
Makes: about 1/2 cup
1 lemon, (99 g)
3/4 cup water, (180 g)
1 1/4 cups granulated sugar, divided (250 g)
Peel lemon, and slice peel into 1/4" thick strips.
In a small saucepan, bring peel and water to cover by 1" to a boil
over medium heat. Boil for 15 minutes. Drain, and rinse with cold water.
In same pan, bring 3/4C (180 g) water and 3/4C (150 g) sugar to a
boil over medium heat. Add peel. Reduce heat to medium-low, and
simmer until peel is softened, 25 to 30 minutes. Drain.
Line a rimmed baking sheet with parchment paper.
Toss peel with remaining 1/2C (100 g) sugar, and place on prepared
pan. Let stand until dry, 1 to 2 days. Freeze in an airtight
container for up to 2 months.
Vanilla Glaze:
Makes: about 1/2 cup
1 cup confectioners' sugar, sifted, (120 g)
1/4 cup heavy whipping cream, (60 g)
1 teaspoon vanilla extract, (4 g)
1/2 teaspoon kosher salt, (1.5 g)
In a small bowl, whisk together all ingredients until smooth. Use immediately.
S(Internet address):
https://www.bakefromscratch.com/norwegian-julekake/
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Per Serving (excluding unknown items): 200 Calories; 4g Fat (17.5%
calories from fat); 5g Protein; 36g Carbohydrate; 1g Dietary Fiber;
32mg Cholesterol; 171mg Sodium. Exchanges: 2 Grain(Starch); 0 Lean
Meat; 0 Non-Fat Milk; 1/2 Fat; 1/2 Other Carbohydrates.
NOTES : 2019 - 1221