Danish Julekage Recipe

Name: Danish Julekage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 packages (1/4 ounce each) active dry yeast; 1/4 cup warm water (110u00b0 to 115u00b0); 2 cups warm milk (110u00b0 to 115u00b0); 1 cup sugar; 1/2 cup butter, softened; 1 tablespoon shortening; 2 teaspoons salt; 1 teaspoon ground cardamom; 3 eggs, beaten; 8-1/2 to 9 cups all-purpose flour; 1 cup raisins; 1 cup chopped candied fruit; 2 tablespoons butter, melted; 1/4 cup sugar; 1/4 cup sugar; 2 tablespoons all-purpose flour; 1/2 teaspoon ground cardamom; 2 tablespoons cold butter

Servings: persons

2 packages (1/4 ounce each) active dry yeast
1/4 cup warm water (110u00b0 to 115u00b0)
2 cups warm milk (110u00b0 to 115u00b0)
1 cup sugar
1/2 cup butter, softened
1 tablespoon shortening
2 teaspoons salt
1 teaspoon ground cardamom
3 eggs, beaten
8-1/2 to 9 cups all-purpose flour
1 cup raisins
1 cup chopped candied fruit
2 tablespoons butter, melted
1/4 cup sugar
1/4 cup sugar
2 tablespoons all-purpose flour
1/2 teaspoon ground cardamom
2 tablespoons cold butter

1
In a bowl, dissolve yeast in warm water. Add milk, sugar, butter, shortening, salt, cardamom, eggs and 4 cups flour; beat until smooth. Stir in raisins, candied fruit and enough remaining flour to form a soft dough.
2
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours.
3
Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 12x9-in. rectangle. Brush with butter and sprinkle with sugar to within 1/2-in. of edges. Roll up, jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
4
Preheat oven to 350u00b0. For topping, combine sugar, flour and cardamom; cut in butter until mixture resembles coarse crumbs. Sprinkle over loaves. Bake 50-60 minutes or until golden brown. Remove from pans to cool on wire racks.

1531

kcal

Calories

Fat

240

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 2 packages (1/4 ounce each) active dry yeast, 1/4 cup warm water (110u00b0 to 115u00b0), 2 cups warm milk (110u00b0 to 115u00b0), 1 cup sugar, and more.

Yes, Danish Julekage falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Danish Julekage

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