Thanks for the recipe! https://www.foodnetwork.com/recipes/food-network-kitchen/julekage-7592328
Prep Time
4 hoursBake Time
50 minYield
8-10Rating
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Loading...| Loaf Ingredients | |
| 3 1/2 cups ROGERS FOODS ALL PURPOSE FLOUR, plus more for dusting | |
| 1/4 cup granulated sugar | |
| 1/4 cup milk powder, such as Nestle Carnation Dry Milk Powder | |
| One 1/4-ounce package dry active yeast | |
| 1/4 teaspoon ground cardamom | |
| 1/4 teaspoon ground cinnamon | |
| Kosher salt | |
| 1/2 cup warm water (120 to 130 degrees F) | |
| 1/2 teaspoon pure vanilla extract | |
| 1/2 teaspoon finely grated lemon zest | |
| 1 stick (8 tablespoons) unsalted butter, at room temperature, plus melted butter for the bowl and cake pan | |
| 2 large eggs, lightly beaten, plus 1 large egg for the egg wash | |
| 1/3 cup dried cranberries | |
| 1/3 cup golden raisins | |
| 1/3 cup chopped candied orange peel | |
| 1/3 cup slivered almonds | |
| 2 tablespoons whole milk | |
| 2 tablespoons Swedish pearl sugar (Look up how to make your own - broken sugar cubes are a great substitute!) | |
| .... | |
| Icing Recipe | |
| 1 cup confectioners' sugar | |
| 4 to 5 teaspoons whole milk | |
| 1/4 teaspoon almond extract |
Thanks for the recipe! https://www.foodnetwork.com/recipes/food-network-kitchen/julekage-7592328
| 1. | For the loaf: Combine 1 cup of the ROGERS FOODS ALL PURPOSE FLOUR with the granulated sugar, milk powder, yeast, cardamom, cinnamon and 1 teaspoon of salt in the bowl of a stand mixer fitted with the paddle attachment. Pour in the hot water and mix to a thick batter at medium speed for about 2 minutes. Add the vanilla and lemon zest, then beat to combine. Add the butter and beat until it has fully worked into the dough, scraping down the sides of the bowl with a rubber spatula as needed, about 3 minutes. Pour in the beaten eggs, then beat until just combined. |
| 2. | Switch to the dough hook. Gradually add the remaining 2 1/2 cups of flour with the mixer on low speed. Beat until the dough becomes a shaggy ball, then increase the speed to medium-high and knead until the dough is shiny and elastic, 8 to 10 minutes. |
| 3. | Lightly grease a large bowl with melted butter. Transfer the dough to the prepared bowl, cover it tightly with plastic wrap, and let it rise in a slightly warm place until it has doubled in size, about 1 1/2 hours. |
| 4. | Generously grease a 9-inch cake pan with melted butter. Lightly dust a work surface with flour. Punch down the dough and press it flat on the work surface. Mix the cranberries, raisins, candied orange and slivered almonds together in a small bowl, then sprinkle half of the mixture evenly on top of the dough. Fold the dough over itself, then knead until the fruit and nuts are evenly distributed. Press the dough flat again, top with the remaining fruit and nut mixture, then fold and knead again. |
| 5. | Gather and shape the dough into a 5 1/2-inch-diameter ball, then transfer it to the prepared cake pan. Cover loosely with plastic wrap and let rise in a slightly warm place until doubled in size, about 1 1/2 hours. |
| 6. | Meanwhile, preheat the oven to 375 degrees F. Whisk the milk and the remaining egg together for the egg wash. |
| 7. | Uncover the loaf, brush evenly with the egg wash, and sprinkle with pearl sugar. Bake until the top is well browned and glossy, 30 to 40 minutes. When the bottom of the loaf is tapped, it should sound hollow. Transfer to a wire rack to cool for 10 minutes, then remove from the pan to cool completely, top side up. |
| 8. | For the icing, whisk the confectioners’ sugar, 4 teaspoons of milk, and the almond extract together in a medium bowl until thick and smooth. If the icing is too thick, add 1 more teaspoon of milk. Drizzle the icing over the cooled loaf. Let it set for 5 to 10 minutes. |
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