Recipe - Norwegian Julekake Or Jule Kaga

1 cup Milk
One half cup Sugar
1 teaspoon Salt
One half cup Butter or margarine
One fourth cup Warm water
1 pack Yeast
One half teaspoon Ground cardamom
4 One fourth cup Sifted flour(about)
Three fourths cup Seedles golden raisins
Three fourths cup Cnadied mixed fruit
1 Egg white; beaten

submitted by: LeiG@aol.com
Scald milk, stir in sugar, salt and butter. cool to luke warm. Measure warm
water large bowl. Sprinkle or cumble in yeast, stir until dissolved. stir
in luke warm milk mixture, caradamom and 2 cups of flour. Beat until
smooth. Add raisins and candied fruit. blend well. Add enough additional
flour to make
a soft dough.

Turn onto a lightly floured board and knead until smooth and elastic, about
10 minutes. Place in greased bowl, turning to grease all sides. Cover. Let
rise in warm place, free from draft, until doubled in bulk (about 1 1/2
hours). Punch down. Let rise again until doubled in bulk (about 1 hour).

Shape dough into a round ball and place in a greased 9 inch layer cake pan.
Flatten top. cover. let rise in warm place, until doubled in bulk, (about
45 minutes). Bake in moderate oven (350deg F) for 1 hour. remove from pan
and brush with beaten egg white. makes 1 loaf.

Recipe Archive 5 August 96

From the 'RECIPEinternet: Recipes from Around the World' recipe list.
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.