Norwegian Christmas Stollen
by Editorial Staff
Summary
| Prep Time | 35 mins |
| Cook Time | 40 mins |
| Total Time | 2 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 500 ml milk
- 125 g butter
- 50 g yeast
- 1 teaspoon, leveled salt
- 125 g suar
- 800 g wheat flour, approx.
- 1 teaspoon, leveled cardamom
- 150 g raisins
- 100 g lemon peel
Print Recipe
Pin Recipe Instructions
- First we melt the butter and set it aside to cool. The milk is warmed to 37 ° C and we crumble the 50 g of yeast into it and stir gently until it has dissolved. Mix all dry ingredients in a large bowl with the wheat flour and add the yeast milk and the softened butter. Knead everything well. Close the bowl well with foil and let it rise for at least 40-50 minutes in a warm place (25-28 ° C) until the dough has visibly doubled (the time may be delayed depending on the room temperature).
- Now knead the dough again and shape it into two loaves of bread. Spray with lukewarm water or moisten with your hands and let rise again to double the amount.
- Tip: Preheat the oven to a maximum of 50 ° C, open the door and spray the inside with water and let the Julekake (Christmas cake) rise in it (approx. 30 minutes).
- When the dough has risen well, remove the tray, set the oven to 175 ° C and then push it in when the temperature is reached and bake on the lowest rack for about 40 minutes. The Julekake is NOT provided with butter and powdered sugar.
- Very tasty a slice .. with butter and jam for Christmas breakfast or whenever you have an appetite.
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