Try this Norwegian Julekake or Jule Kaga recipe, or contribute your own.
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 G Internet, G Internet.
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