Julekage
Yield 1 round loaf
Ingredients:
Dough:
3 1/3 cups bread flour, divided
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1/3 cup evaporated milk
2/3 cup water
1/2 cup unsalted butter
1 large egg (room temperature)
1/2 teaspoon ground cardamom
1/4 cup citron or candied fruit (finely chopped)
1/2 cup golden raisins
Glaze:
1 large egg
1 tablespoon milk
1/3 cup sugar cube, crushed (or pearl sugar)
Icing:
1 cup confectioners’ sugar
1 tablespoon water
1 tablespoon butter (softened)
1/2 teaspoon almond extract
Directions:
In a stand mixer bowl, add 1 cup of flour, yeast, sugar, and salt; mix well. In a saucepan or microwave-safe dish, heat evaporated milk, water, and butter to 120-130ºF (butter does not need to melt). Add to the flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute.
Switch to the dough hook attachment. On low speed, gradually add enough remaining flour to make a firm dough. On medium speed, knead until smooth and elastic, about 5 to 7 minutes.
(NOTE: For hand mixing: following the above steps, mix ingredients in a large mixing bowl using a wooden spoon or dough whisk. Knead on a floured surface until smooth and elastic.)
Place the dough in a lightly oiled bowl and turn to grease the top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Combine cardamom, candied fruit, and raisins in a small bowl; set aside.
Punch down to remove air bubbles. Turn dough onto a lightly floured surface; press flat. Spread candied fruit and raisins across the dough. Fold the dough; knead the fruits evenly throughout the dough. Cover and let the dough relax for 10 minutes.
Shape dough into a smooth ball; place on a greased or parchment paper-lined baking sheet. Press the dough to flatten somewhat.
Prepare glaze: Combine egg and milk. Brush over the top and sides of the dough. Cover; let rise in a warm place until indentation remains after touching. Brush again with glaze; liberally sprinkle sugar over top.
Preheat oven to 350°F.
Bake for 35 to 45 minutes until golden brown. Remove from pan; cool on rack.
Prepare icing: Combine icing ingredients (add additional sugar or water to get the desired consistency); drizzle over cooled loaf. For added color, sprinkle candied fruit on top of the icing.
Notes:
Get Bread Machine Method Here.
Recipe courtesy of Red Star Yeast.com
