Our recent trip to northern Minnesota has put us a little more central to the Scandinavian Christmas traditions. Indeed, the geographical similarities between Northern Europe and Minnesota - lakes, rivers, forests and snowy mountains all winter - have certainly been a test of choice for Scandinavian immigrants in search of land and a better life. Families Swedish, Norwegian, but Danish, Finnish and Icelandic have preserved their traditions, their kitchen and even their language. To learn more about the culinary traditions Scandinavians in Minneapolis, you can go by HERE, click.
The Julekake (or Julekage) is a Norwegian tradition at Christmas. It's a bun filled with dried and candied fruit (raisins and candied citrus peel), and flavored with cardamom. Norwegians can not imagine a Christmas without this cake, so fragrant that it seems steeped in alcohol, then it is not. Now we no longer on imagination without Julekake Christmas! As for Panettone, I long to prepare a sourdough version as soon as I get it found (because an ocean separates me from my starter right now ...).
Here's my interpretation Julekake with my choice of nuts and candied fruits, scented with cardamom powder. If you enjoy this much spice, you may prefer the cardamom seeds stripped of their green hull, reducing oneself powder, using a rolling pin.
Julekake, Brioche Scandinavian Christmas
Ingredients 2 large or 3 medium buns:
- 1 stick or 110 g butter, plus more for pan and buns
- 1 cup or 150 g of sugar
- 1 / 2 teaspoon salt
- 2 cups + 1 / 4 cup of milk or 480 ml + 60 ml
-
2 eggs - 3 teaspoon of dried yeast
- 1 teaspoon cardamom powder
- 7 cups + 1 / 2 cup of flour or 980 g + 70 g
- 100 g raisins
- 100 g dried cranberries
- 100g prunes
- 80 g '
candied orange peel - 80 g candied mango
- 30 g candied ginger
For the frosting:
- 3 cups or 300 g of icing sugar
- 4-5 tbsp cream (hot)
- 1 / 4 teaspoon of vanilla flavoring
- sugar, for garnish (optional)
Method:
In a medium saucepan, pour 2 cups of milk (480 ml), sugar, salt and butter. Heat over low heat until butter is melted. Let cool. Meanwhile, activate the yeast and preparing fruit. In small bowl, dissolve yeast in lukewarm milk remaining (60 ml). Please do not heat the milk, otherwise it would kill the yeast. Cut larger fruit into small pieces candied. Gather all the dried and candied fruit in a bowl and add half a cup of flour or 70 g. Mix well.
When the milk-butter mixture, sugar lukewarm, add yeast, whisk, then eggs, one by one.
Pour into a large bowl or in food processor bowl fitted with the dough hook and add the cardamom and flour gradually until dough is thick and sticky. You'll need more or less than 7 cups or 1 kg of flour, depending on the flour used. Add fruit. Knead again for well into the dough. Lightly grease a large bowl, pour the batter, cover tightly and allow to double in volume in the warmest room (2 hours, or depending on ambient temperature).
Butter the molds (2 round baking pans type cake pan, or 3 smaller). Degas the dough in hand, and transfer onto a lightly floured work plan. Lightly flour your hands (after fermentation, the dough should not stick or almost over). Divide into two or three pieces, as you wish. Shape into ball or sausage, depending on the mold chosen to transfer the dough. Melt about 25 g of butter, brush on the buns. Cover with plastic wrap and let rise until doubled in volume.
Preheat oven to 450 F or 230 C. Bake 10 minutes, then reduce heat to 350 F or 175 C and bake 40 more minutes (cooking time for two large buns), or until a knife inserted in center comes out clean. Cool on a wire rack.
The glaze: Whisk all ingredients
until the mixture is smooth. It should be thick. Pour immediately over cooled buns.
Without waiting, decorate with colored sugar or flavored, if desired.
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