Viking Magazine - November 2016 - 32

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Norwegian Julekake
Try this recipe from " Scandinavian Classic Baking "
by Pat Sinclair. Makes 2 loaves
1 ½ cups 2% milk
½ cup sugar
½ cup butter
1 tsp. salt
2 (¼ ounce) packages active dry yeast
½ cup warm water (105°F to 115°F)
6 to 7 cups all-purpose fl our
1 tsp. ground cardamom
1 large egg
1 cup golden raisins or raisins
1 cup candied fruit (citron, cherries, orange peel)
½ cup slivered almonds, toasted
1 large egg, beaten
2 cups confectioners' sugar, sifted
4 to 5 Tbsp. heavy whipping cream or milk
Candied fruit if desired
1. Combine milk, sugar, butter and salt in a medium saucepan and
heat until small bubbles form on the side of the pan, about 2 to 3
minutes. Cool to 115°F. The butter doesn't have to melt. Pour into
the bowl of a heavy-duty mixer. Sprinkle the yeast over the warm
water in a small bowl and let stand 5 minutes until the yeast
is dissolved.
2. Add the yeast and stir in 3 cups fl our and cardamom. Beat on
medium speed for 3 minutes. Beat in the egg. By hand, stir in 3
to 4 cups fl our or enough to make a soft dough. Stir in the raisins,
candied fruit and almonds.
3. To knead with a heavy-duty mixer, attach a dough hook and
follow the manufacturer's directions.
4. Place the dough on a well-fl oured surface and shape it roughly
into a ball. Place your fi ngers on top, curled slightly over the ball,
and pull the dough toward you. Then push dough away, using the
heels of your hands. Turn dough a quarter turn and repeat.
5. When you begin kneading, the dough will be sticky. Add the
remaining fl our, a little at a time, if needed. Knead the dough 8 to
10 minutes until it is smooth and elastic.
6. Spray a bowl with nonstick cooking spray. Shape the dough
into a ball by pulling sides underneath forming a smooth surface.
Place the dough, smooth side down, in the bowl. Turn the dough
over, coating it with a little oil. Cover loosely with plastic wrap.
32 VIKING NOVEMBER 2016 sonsofnorway.com
7. Let the dough rise in a warm place until it doubles in size, about
1 hour. When it has doubled, an imprint will remain when you
poke two fi ngers into the dough.
8. Line a baking sheet with parchment paper or lightly grease.
Punch the dough down, and place it on a lightly fl oured surface.
Cut the dough in half.
9. Shape each half into an oval loaf, about 10'' x 4.'' Pull the sides
of the dough to the bottom, smoothing the top. If the dough
becomes diffi cult to shape, cover and let stand 5 to 10 minutes.
10. Let the dough rise in a warm place until doubled, about 30
minutes. Test by pressing the dough lightly. If your fi nger leaves
only a slight imprint, the dough is ready. It usually takes about
half the time for the second rise as for the fi rst.
11. Heat the oven to 375°F. Mix the beaten egg with 1 tablespoon
water and brush the loaves. Bake 35 to 45 minutes or until loaves
are deep golden brown and sound hollow when thumped. Using
an instant-read thermometer, measure temperature in middle of
one loaf. It should read 185°F or higher.
12. Cool the loaves on a wire cooling rack. Allow the loaves to
cool about 30 minutes before slicing when serving warm. Cool
completely to spread with confectioners' sugar glaze. Combine
the confectioners' sugar and whipping cream in a medium bowl
and beat until smooth. Spread on tops of loaves.
Book Giveaway!
Enter to win a copy of
" Scandinavian Classic
Baking " by Pat Sinclair. Send
an email that includes your
name, mailing address,
phone number, lodge number
and a brief description of
your favorite Scandinavian
dessert to vikingcontest@msp-c.com. Use " Book
Giveaway " in the subject line. All emails
received by midnight, Nov. 30, 2016, will be
eligible for our drawing in early December.
EXCERPTED FROM " SCANDINAVIAN CLASSIC DESSERTS " BY PAT SINCLAIR, ©PAT SINCLAIR. IMAGES AND RECIPES USED BY PERMISSION OF THE PUBLISHER, PELICAN PUBLISHING COMPANY, INC.
PHOTOGRAPHY BY: JOEL BUTKOWSKI (MINNEAPOLISFOODPHOTOGRAPHER.CO

http://www.MINNEAPOLISFOODPHOTOGRAPHER.CO http://www.sonsofnorway.com

Viking Magazine - November 2016

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