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Yule Kag, aka Jule Kage.
I plan on making some this year.
Yule Kag (Danish version of Stollen)
2 cups milk
1 1/4 cup butter, softened *
2 cups sugar
1 tsp salt
2 small cakes yeast (2 packets)
1/2 cup warm water
3 cups flour
15 cardamom seeds ground OR 1 rounded tsp
3 eggs, well beaten *
1 lb jar candied fruits, floured *
(~7 cups flour more)
(makes 2 or 3 loaves, depending on size of pan)
- Scald milk. Add to it the softened butter.
- When butter has melted in milk, add sugar and salt. Cool.
- Dissolve yeast in warm water.
- Add yeast and 3 cups flour to butter & milk mixture. Beat well.
- Let dough rise 1 hour in warm place. (r1)
- Add cardamom, floured fruit, well beaten eggs and just enough flour to handle (dough should be stiff.)~7 cups!
- Knead thoroughly, then let dough rise until light - Takes A Long Time!! (r2)
- Stir down and knead gently.
- Fill 3 (or 2 if very large) bread tins 1/2 full.
- Let rise again until double in bulk. (r3).
- (preheat oven to 400 degrees F when nearly risen)
- Bake ten (10) minutes in hot (400 deg) oven, then...
- Reduce heat to moderate (325 deg) oven, and bake about 40 min, or until none of dough clings to a tester.
Note: This dough is slow rising. To make this bread usually takes about 12 hours from start to finish -- sometimes longer. Rising can be sped up by a few minutes in a warm (~100 deg) oven, but to do so makes lots of holes in the bread -- not so great.
* -> prep step
(r1) -> rising step
Recipe from Mabel Bylow (my paternal grandmother)
(ETA final flour amount)
I plan on making some this year.
Yule Kag (Danish version of Stollen)
2 cups milk
1 1/4 cup butter, softened *
2 cups sugar
1 tsp salt
2 small cakes yeast (2 packets)
1/2 cup warm water
3 cups flour
15 cardamom seeds ground OR 1 rounded tsp
3 eggs, well beaten *
1 lb jar candied fruits, floured *
(~7 cups flour more)
(makes 2 or 3 loaves, depending on size of pan)
- Scald milk. Add to it the softened butter.
- When butter has melted in milk, add sugar and salt. Cool.
- Dissolve yeast in warm water.
- Add yeast and 3 cups flour to butter & milk mixture. Beat well.
- Let dough rise 1 hour in warm place. (r1)
- Add cardamom, floured fruit, well beaten eggs and just enough flour to handle (dough should be stiff.)~7 cups!
- Knead thoroughly, then let dough rise until light - Takes A Long Time!! (r2)
- Stir down and knead gently.
- Fill 3 (or 2 if very large) bread tins 1/2 full.
- Let rise again until double in bulk. (r3).
- (preheat oven to 400 degrees F when nearly risen)
- Bake ten (10) minutes in hot (400 deg) oven, then...
- Reduce heat to moderate (325 deg) oven, and bake about 40 min, or until none of dough clings to a tester.
Note: This dough is slow rising. To make this bread usually takes about 12 hours from start to finish -- sometimes longer. Rising can be sped up by a few minutes in a warm (~100 deg) oven, but to do so makes lots of holes in the bread -- not so great.
* -> prep step
(r1) -> rising step
Recipe from Mabel Bylow (my paternal grandmother)
(ETA final flour amount)