Julekage
1 pkg. active dry yeast
1/4 cup warm water
3/4 cup lukewarm milk
1/2 cup sugar
1/2 teaspoon salt
1/2 teaspoon ground cardamon
1 egg
2 Tablespoons shortening
1/2 cup raisins
1/3 cup citron, chopped
3 1/4 to 3 3/4 cups all purpose flour
Dissolve yeast in warm water in large bowl. Beat in milk, sugar,
salt, cardamon, egg, shortening, raisins, citron and 1 and 1/2 cups
of the flour. Beat until smooth. Stir in enough remaining flour to
make dough easy to handle.
Turn dough onto lightly floured surface and knead until smooth and
elastic, about five minutes. Place in a greased bowl, turn greased
side up and cover to let rise in warm place until double in size,
about an hour. Dough is ready if indentation remains when touched.
Punch down dough and shape into round loaf. Place in greased
round layer pan about 9 by 1 1/2 inches. Cover and let rise
until double, about 45 minutes. Heat oven to 350 degrees. Brush
dough with egg yolk glaze (see below). Bake until golden brown,
30-40 minutes.
Egg yolk glaze: Beat one egg yolk and 2 Tablespoons water
together. |