Julekake, Norwegian brioche Christmas cake with cardamom, dried and candied fruit
Ingredients
Instructions
- 90 milliliters of milk of your choice (almonds for me) + a little more for the glaze
- 60 grams of whole brown sugar (or other unrefined sugar)
- 30 grams of semi-salted butter, cut into pieces
- a pinch of salt (optional if using salted butter)
- 4 grams of dry baker's yeast
- 2 eggs
- 285 grams of flour + a little for kneading
- 2 tbsp. ground cardamom
- 65 grams dried fruit (raisins, currants and cranberries for me)
- 45 grams of candied lemon pieces
- In a small saucepan, warm the milk then off the heat, add the sugar, salt and butter cut into pieces, stir until the butter is melted then set aside.
- In a large salad bowl, for 60 ml of lukewarm water then add the dried baker's yeast in rain and stir until completely dissolved.
- Add the milk/butter/sugar mixture then the beaten eggs and mix.
- Add half of the sifted flour and the ground cardamom and mix well. Add the dried and candied fruits and mix.
- Add the other half of the sifted flour gradually and mix with a wooden spoon then finish with your hands and add more flour if necessary, until you can form a ball of dough, cover and leave to rest for about ten minutes.
- On a floured work surface, knead the brioche dough for 10 minutes then transfer the ball of dough to a greased bowl, cover with a clean cloth and let rise for about an hour in a warm place away from direct sunlight. air like an oven preheated to around 25-30°C, the ball of dough should have doubled in size.
- Take the ball of dough out and place it on a floured work surface and degas it (press with the point of your hand).
- Cover a baking sheet lined with baking paper and place the ball of dough on it, cover with a tea towel and let rise in a warm place again between 1 and 1 hour 30 minutes (or more if necessary), until the dough has doubled volume again.
- Preheat your oven to 160°C (th. 5-6) then bake for a first cooking of 15 min.
- After 8 minutes, take out the brioche bread and brush it with a milk + sugar mixture.
- Then cover with a sheet of aluminum foil and continue cooking for a maximum of 15 minutes, watch the cooking, your brioche bread is ready when it is golden brown and a nice crust has formed on the outside (mine l was after 10 min).
- Take it out and let it cool down on a grid and enjoy immediately, plain, grilled or covered with what you like accompanied by your favorite drink.
Julekake, Norwegian brioche Christmas cake with cardamom, dried and candied fruit
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Julekake, Norwegian brioche Christmas cake with cardamom, dried and candied fruit Recipe – Julekake, Norwegian brioche Christmas cake with cardamom, dried and candied fruit Recipes
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