Julekake #2 (Baked in Loaf Pans)
- 1 kg flour
- 250 g margarine
- 225 g sugar
- 2 teaspoons cardamom
- 12 teaspoon salt
- 12 liter milk
- 2 eggs
- 40 g cake yeast
- 150 g raisins
- 120 g candied peel (finely sliced)
- Mix the margarine and flour together.
- Make a cold raised dough that is firm and well kneaded.
- The fluid should be at room temperature (18 20C) or cold, as one would use for weinerbread.
- Knead in the raisins and candied peel.
- Place in greased loaf pans.
- Press the dough down along the middle and brush with water.
- Cover the tins and let rise in a cool room overnight.
- The dough will require a longer rising time than warm raised.
- It can rise overnight or several hours.
- It should not be allowed to rise in a warm room or the fermentation will be too rapid and the dough can fall.
- Care must be taken to prevent the forming of a dry skin during the rising (by misting or covering).
- Prior to baking, brush the loaves with egg and slice the top.
- Bake for 1 hour at 200C.
flour, margarine, sugar, cardamom, salt, milk, eggs, cake yeast, raisins, candied peel
Taken from www.food.com/recipe/julekake-2-baked-in-loaf-pans-201943 (may not work)