Best 9 Yule Kage Recipes

JULE KAKE NORWEGIAN CHRISTMAS BREAD

Steps:

• Fit a stand mixer with the paddle attachment. Combine the flour, sugar, cardamom and salt in the mixer bowl. Combine the milk, butter, yeast and 2 eggs in another bowl, then incorporate into the dry ingredients with the mixer at low speed, 2 minutes. Increase the speed to medium and beat until the dough is sticky but will not stick to your hand, about 12 minutes.
• Add raisins and citron on slow speed to incorporate, about 1 minute (do not overmix).
• Let the dough relax in the mixing bowl, covered, for 10 minutes.
• Mix to knock down, then remove to a flour-dusted table.
• Divide into four pieces and let rest, covered, 1 1/2 hours.
• Preheat the oven to 375 degrees F.
• Form dough into desired shapes, such as round loaves. Beat remaining egg and paint dough with egg wash. Transfer dough to a pan. Let rise again, covered, until doubled, 1 to 2 hours. Paint again with egg wash. Bake until the loaves are deeply brown and sound hollow when tapped, 25 to 30 minutes. Let fully cool.

JULEKAKE

Steps:

• In large bowl, dissolve yeast in warm water. Stir in warm milk, sugar, shortening, salt, cardamom, egg, raisins, fruitcake mix and 1 1/2 cups of the flour. Beat with spoon until smooth. Stir in enough remaining flour to make dough easy to handle.
• Place dough on lightly floured surface. Knead about 5 minutes or until smooth and springy. Grease large bowl with shortening. Place dough in bowl, turning dough to grease all sides. Cover; let rise in warm place about 1 hour 30 minutes or until double in size. (Dough is ready if indentation remains when touched.)
• Grease 9-inch round pan with shortening. Gently push fist into dough to deflate. Shape into round loaf. Place in pan. Cover; let rise in warm place about 45 minutes or until double in size.
• Heat oven to 350°F. In small bowl, beat egg yolk and 2 tablespoons water; brush over dough. Bake 30 to 40 minutes or until golden brown.

YULEKAKE - NORWEGIAN CHRISTMAS BREAD

Steps:

• in a heatproof bowl, put all raisins together and cover with approximately 5 cups of boiling water to soften. set aside.
• mix the 2 packages of dry yeast with 1/2 cup of warm water. mix well and let sit.
• boil 2 cups of milk until scalded. turn down heat to medium and add the 3/4 cup of butter until melted. remove from heat and set aside.
• in a large bowl measure 3/4 cup granulated sugar, 1 teaspoon salt, and 1/4 of the container of cardamom. mix well.
• add the two beaten eggs to the dry mixture. then add the milk/butter mixture. gradually add 6 of the 8 cups of flour and the dissolved yeast.
• drain the raisins. add the raisins and citron to the mix. now add the remaining 2 cups of flour.
• time to knead the bread! i use my heavy-duty mixer as it is easier on my hands and back. if manual knead, place dough on floured breadboard and knead completely.
• once the bread is kneaded, place into a large pre-floured bowl and cover with a dish towel or cloth allowing it to rise for 1 hour.
• after the dough has risen, cut it into two loaves. place each into a pre-greased, pre-floured baking loaf pan.
• again, cover each loaf pan and allow to rise for another hour.
• before placing the loaves into a pre-heated 300 degree oven, cut the top of each loaf with an X design, or a fancy cut design of your choice, and brush with 1 beaten egg.
• bake the loaves for 45 minutes at 300 degrees. increase the heat to 325 degrees for the next 30-45 minutes (test after 30 minutes with a toothpick for doneness - make take longer, make take less depending on your oven temperature).
• remove the loaves from the oven and brush with 2 tablespoons of melted butter.
• let loaves cool completely before removing from pans.
• note: if you choose to omit the citron, which i do often, use 2 cups each of the golden and regular raisins instead.

JULEKAGE

Steps:

• In a bowl, dissolve yeast and 1 teaspoon sugar in water; let stand for 5 minutes. Add milk, butter, egg, salt, cardamom, 2-1/4 cups flour and remaining sugar. Beat until smooth. Stir in fruit, raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/2 hours. , Punch dough down; shape into two loaves; place in two greased 8x4-in. loaf pans. Cover and let rise until doubled, about 45 minutes. Bake at 350° for 35-40 minutes or until golden brown. Remove from pans and cool on wire racks. , For frosting, combine sugar, butter and milk until smooth; spread over loaves. Decorate with cherries.

BREADMAKER JULEKAGE

Steps:

• Add all ingredients except raisins and fruit to your breadmaker bowl, creating a small well in the flour to hold the yeast.
• Start the maker on your breadmachine's cycle for raisin bread, dough should mix up with a silky but not sticky feel to it. Add more water or flour depending on how the dough feels after mixing up for several minutes.
• When your breadmaker beeps to add extra ingredients, add the raisins and candied fruit, and let the breadmaker take care of the rest. When the breadmachine finishes its cycle, take it out of the machine as soon as possible to allow loaf to cool without condensation problems. Serve lightly toasted & buttered.
• As a side note, it's really important to use cardamom seed that you have freshly ground yourself (I grind it in a separate coffee grinder that I use just for spices, although you can grind the seed in a mortar & pestle). If you use cardamom that is already ground when you buy it, you will miss the distinctive and signature taste of the cardamom. I buy shelled cardamom seeds online, I've even found it on eBay. It's much cheaper than anything you'll find at a regular grocery store, and is much easier if you buy it already shelled.

YULE LOG CAKE

Steps:

• Preheat the oven to 355 degrees F (180 degrees C). Grease a jelly roll pan. Line it with parchment paper, and grease the paper.
• Beat 1/2 cup plus 2 tablespoons sugar and egg yolks until light and fluffy. Add 3/4 cup plus 1 tablespoons flour, butter, lukewarm water, and baking powder; beat until well combined.
• Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff. Transfer 1/3 of the whites to the cake batter and gently fold in. Repeat with remaining whites. Spoon batter into the prepared pan and spread evenly.
• Bake in the preheated oven until it springs back when pressed gently in the middle, about 12 minutes. Remove from the oven and let sit in the pan for 3 minutes, before carefully turning the cake out onto a large piece of parchment paper. Roll the parchment and cake from one short end to the other and let cool.
• While the cake is cooling, place chocolate for buttercream in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove from the heat.
• Beat softened butter in a bowl until light and creamy. Add powdered sugar in small increments, beating between each addition. Add melted chocolate and beat until well combined.
• Carefully unroll the cooled sponge cake. Spread a thin layer of buttercream across the top to the edges. Firmly roll back up, using parchment to help you, into a tight roll.
• At one end of the roll, cut off a diagonal slice to represent a branch, about 2 inches in length at the longest side. Frost the entire roll with buttercream. Use a palette knife to create uneven ridges to represent tree bark. Position the branch somewhere near the center of the log and cover with buttercream.
• Drag the tines of a fork lengthwise across the buttercream to create an extra bark effect. Dust the entire log with cocoa powder.

JULE KAKA

Steps:

• Dissolve yeast in water.
• Scald milk, and add melted butter or margarine, salt, sugar. When lukewarm add to yeast and water. Stir in 4 cups flour. Cover, and place in a warm place. Let rise for about 2 hours, or till doubled in bulk.
• Punch down. Stir in cardamom, cherries, raisins and citron. Work in remaining flour until soft dough forms. Let rise in warm place for 2 to 3 hours, or until doubled.
• Knead slightly, and form into 4 round loaves. Place on greased cookie sheets. Let rise for 1 to 2 hours, or till doubled. Brush loaves with beaten egg white.
• Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden brown.

BREAD MACHINE JULEKAGE

Steps:

• Make this recipe with bread machines that use 3 cups flour.
• Measure carefully, placing all ingredients except raisins and fruitcake mix in bread machine pan in the order recommended by the manufacturer. Add raisins and candied fruit at the raisin/nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Basic/White cycle. Use Medium or Light crust color.

DANISH JULEKAGE

Steps:

• In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, shortening, salt, cardamom, eggs and 4 cups flour; beat until smooth. Stir in raisins, candied fruit and enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours., Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x9-in. rectangle. Brush with butter and sprinkle with sugar to within 1/2-in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes., Preheat oven to 350°. For topping, combine sugar, flour and cardamom; cut in butter until mixture resembles coarse crumbs. Sprinkle over loaves. Bake 50-60 minutes or until golden brown. Remove from pans to cool on wire racks.