Jule Kag(Norwegian)

• 2 cakes yeast
• 3 c. milk
• 1/2 c. lukewarm water
• 3/4 c. sugar
• 1/2 c. butter
• 1/2 c. currants
• 2 tsp. salt
• 2 beaten eggs
• 3/4 c. raisins
• 1/2 c. candied cherries
• 1/2 tsp. cardamom
• 1/2 c. citron
• flour

1. Dissolve yeast in warm water.
2. Pour scalded milk over butter. Add yeast and sugar; add 1/2 flour and salt.
3. Beat well for 10 minutes.
4. Add eggs, one at a time.
5. Beat after each addition.
6. Add fruit and remaining flour.
7. Knead and place in greased bowl to rise.
8. Cover and place in warm place.
9. Dough should be cool to touch.
10. When doubled, knead again and rise again.
11. Shape into loaves and place into greased pans.
12. Brush tops with egg whites. When doubled bake at 350u0b0 for 35 to 40 minutes.
13. Brush crust with melted butter, sugar and cinnamon.

cakes yeast, milk, water, sugar, butter, currants, salt, eggs, raisins, candied cherries, cardamom, citron, flour

Taken from www.cookbooks.com/Recipe-Details.aspx?id=180140 (may not work)