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Bread Machine Julekage

Julekage
Julekage (pronounced yoo-ley-key-yeh) is a popular Norwegian Christmas fruit bread filled with candied fruit, golden raisins and cardamom. Glistening sugar and snow-white icing top this special holiday bread.
Yield 1 loaf
0

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Ingredients

Dough

  • 2/3 cup water
  • 1/3 cup evaporated milk
  • 1/2 cup unsalted butter
  • 1 large egg
  • 3 1/3 cups bread flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cardamom
  • 1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
  • 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

Instructions

Bake in bread machine

  • Place room temperature ingredients, except raisins and candied fruit, in pan in order recommended by manufacturer. Select SWEET setting, LIGHT crust. Do not use delay timer. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Add raisins and candied fruit 5 minutes before the end of last kneading cycle.
  • Prepare glaze: Combine egg and milk, whisk together until smooth. At end of rising time, before baking begins, open lid; brush top of loaf with Glaze; liberally sprinkle sugar over top. Close lid for baking. Remove from pan; cool on rack. Continue with Icing directions.

Bake in oven

  • Place room temperature ingredients (except cardamom, raisins and candied fruit) in pan in order recommended by manufacturer. Select dough cycle. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time. Add raisins and candied fruit 5 minutes before the end of last kneading cycle. When cycle is complete, continue with next step.
  • Combine cardamom, candied fruit and raisins in a small bowl; set aside.
  • Turn dough onto lightly floured surface; punch down to remove air bubbles, and press flat. Spread candied fruit and raisins across dough. Fold dough; knead fruits evenly throughout dough. Cover and let dough relax 10 minutes.
  • Shape dough into a smooth ball; place on greased or parchment paper-lined baking sheet. Press dough to flatten somewhat.
  • Prepare glaze: Combine egg and milk. Brush over top and sides of 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.

Icing

  • 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 icing.

Notes

Get Traditional Bread Making Method here.
Photo by A Treats Affair.

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