Norwegian Christmas Loaf (Julekage)

By norsegal8

Ingredients

• GLAZE AND DECORATION:
• 2 packages active dry yeast
• 1/2 cup warm water (105 to 115 degrees)
• 2 cups milk, scalded and cooled to lukewarm
• 1/2 cup sugar
• 1/2 cup softened butter
• 2 teaspoons salt
• 1 teaspoon ground cardamom
• 2 eggs, beaten
• 7 to 8 cups all-purpose flour
• 1 cup golden or dark raisins
• 1 cup mixed candied fruits
• 1 slightly beaten egg
• 2 tablespoons milk
• pearl sugar, coarse sugar and/or chopped almonds
• ICING:
• 1 cup powdered sugar
• 2 to 3 tablespoons heavy cream
• 1/2 teaspoon almond extract

Details

Servings 3

Preparation

Step 1

In a large bowl, dissolve the yeast in the warm water and let stand for 5 minutes. blend in the milk, sugar, butter, salt, cardamom and eggs. Beat well. Stir in half the flour and beat well. Add the remaining flour, mixing to make a soft dough. Cover and let rest for 15 minutes.

Sprinkle a surface with a little flour and turn the dough out onto it. Knead for 10 minutes or until the dough is smooth and satiny. Last of all, knead in the fruits. Wash the bowl, lightly grease it, and place the dough in the bowl. Turn over to grease all sides. Cover and let rise in a warm place until doubled. Punch down and let rise again until doubled in bulk.

Butter 3 8- or 9-inch round cake pans. Turn the dough out onto a lightly oiled work surface. Divide the dough into 3 equal parts. Shape each into a smooth, round loaf and place the loaves with the smooth sides up in the baking pans. Cover and let rise until doubled.

Preheat the oven to 375 degrees. Mix the egg and milk to make a glaze. Brush the tops of the loaves with the glaze and sprinkle with sugar and/or almonds. Bake for 25 to 30 minutes until golden and the loaves test done.

Top with almond glaze if desired. Mix powdered with heavy cream and almond extract until smooth.