Recipes > Bread Machine Julekage Find A Store Bread Machine 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 Print Recipe Pin Recipe 0 Reviews IngredientsDough2/3 cup water1/3 cup evaporated milk1/2 cup unsalted butter1 large egg3 1/3 cups bread flour1/4 cup granulated sugar1/2 teaspoon salt1/2 teaspoon ground cardamom1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast1/4 cup citron or candied fruit (finely chopped)1/2 cup golden raisinsGlaze1 large egg1 tablespoon milk1/3 cup sugar cube, crushed (or pearl sugar)Icing1 cup confectioners’ sugar1 tablespoon water1 tablespoon butter (softened)1/2 teaspoon almond extract InstructionsBake in bread machinePlace 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 ovenPlace 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.IcingPrepare 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. NotesGet Traditional Bread Making Method here. Photo by A Treats Affair. Did you make this recipe? We want to see it! Tag @redstaryeast and use hashtag #redstaryeast
