Julekake #2 (Baked in Loaf Pans) Recipe

Name: Julekake #2 (Baked in Loaf Pans)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 kg flour; 250 g margarine; 225 g sugar; 2 teaspoons cardamom; ½ teaspoon salt; 12 liter milk; 2 eggs; 40 g cake yeast; 150 g raisins; 120 g candied peel (finely sliced)

Servings: persons

1
Mix the margarine and flour together.
2
Make a cold raised dough that is firm and well kneaded.
3
The fluid should be at room temperature (18 20C) or cold, as one would use for weinerbread.
4
Knead in the raisins and candied peel.
5
Place in greased loaf pans.
6
Press the dough down along the middle and brush with water.
7
Cover the tins and let rise in a cool room overnight.
8
The dough will require a longer rising time than warm raised.
9
It can rise overnight or several hours.
10
It should not be allowed to rise in a warm room or the fermentation will be too rapid and the dough can fall.
11
Care must be taken to prevent the forming of a dry skin during the rising (by misting or covering).
12
Prior to baking, brush the loaves with egg and slice the top.
13
Bake for 1 hour at 200C.

3029

kcal

Calories

Fat

397

Carbs

122

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 10 ingredients. The key ingredients include: 1 kg flour, 250 g margarine, 225 g sugar, 2 teaspoons cardamom, and more.

Yes, Julekake #2 (Baked in Loaf Pans) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Julekake #2 (Baked in Loaf Pans)

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