This month’s bread in “We Knead to Bake” group was Julekake. It is a Norwegian Cardamom scented Christmas bread. I was so excited when Aparna posted the recipe in the beginning of the month. I always wanted to try a bread with dried fruits, it reminds of the bread I used to eat when I was a kid. Also, everyone keeps talking about Christmas breads/cakes during this season. I thought I would bake this soon and post the recipe on time (24th ie). But that never happened. It is winter here and kids started falling sick one after the other in loop. I am having hard time just keeping up with everyday food. Then finally I baked this last week. It was an instant hit. Even my 8 month old tried few pieces and loved it.
Read more about this bread at Aprna’s blog. I did not find candied fruits or I should say I did not have too much patience searching for them. Instead I used dried papaya and dried pineapple along with raisins. I loved these fruits and cardamom aroma of the bread. I think I should have covered the bread a tad bit early, it became very dark before I could get to it. So after 15mins of baking, I covered the bread with a silver foil and baked for remaining 15mins. V kept saying it was just perfect. We had it for atleast 3-4 days.
Julekake (Norwegian Cardamom Scented Christmas Bread)
- 2 tea spn active dry yeast
- 1/4 cup lukewarm water
- 1/2 cup lukewarm milk
- 1 egg
- 50 gm 3 and 1/2 tbl spn butter, soft at room temperature
- 1/4 cup sugar
- 1/4 tsp salt
- 4 to 5 pods cardamom powdered
- 2 1/2 cups all-purpose flour
- 1/2 cup mixed candied fruit or peel I used dried papaya and dried pineapple
- 1/4 cup golden or dark raisins
- 1 egg lightly beaten
- 1 tbsp milk
- Chopped almonds
- Take the lukewarm water, 1 tbl spn (from 1/4 cup) sugar and add yeast to it.
- Keep it aside till the yeast becomes active (frothy).
- Add remaining milk, sugar, egg, butter, salt and mix it well.
- Now add powdered cardamom, flour and knead till a smooth dough is formed.
- Knead for some time to get a elastic dough.
- Spread the dough on a flat surface and sprinkle the fruits and raisins on it.
- Roll the dough and knead lightly so that the fruits are spread across the dough.
- Brush a big bowl with some oil and keep the dough in it.
- Cover with a wet cloth and leave it aside till it doubles in volume (about 1 to 1 and 1/2 hours)
- Lightly deflate the dough and shape it into a ball.
- Keep on a oiled baking sheet (or a baking pan like I did) and leave it aside for another 45mins.
- Preheat the oven at 350F for 10mins.
- Lightly beat the egg with milk. Brush this mixture on the dough.
- Spread the almonds on top of dough.
- Bake for about 30mins or till bread is golden brown, cover the bread with a foil if it is browning too fast.
- Cool the bread completely before cutting it.