Julekake (Norwegian Christmas Bread)

Julekake (Norwegian Christmas Bread) was made for We Knead To Bake #23. Thanks to Aparna, for introducing new bread recipe for this Christmas, called “Julekake”.

Julekake is cardamom-scented Norwegian Christmas bread baked with raisins.  This bread is not only having cake-like texture. But, also taste like.  

While baking, my kitchen was filled with the aroma of bread and cardamom. Oh…. it was an amazing feel.  As usual, I don’t want to go with 100% sugar and all purpose flour (AP). 

Instead, I go with Sugar & Honey and Whole wheat Flour & AP combination.

Ingredients: 1 ½  cup of whole wheat flour     ;      1 cup of all purpose flour   ;     50 gms of soft butter     ;      1/8 cup of Sugar     ;     1/8 cup of  Honey    ;      ¼ cup of Luke warm water      ;         ½ cup of Luke warm milk         ;       1 ½  tsp of instant yeast        ;      1 egg         ;         ½ tsp of salt       ;          1 tsp  of cardamom powdered      ;     ½ cup of Raisins      ;        1¼ cup of  chopped almond

Procedure :  Add the water, milk, yeast and 1 tsp sugar (from the ¼ cup) in a bowl, mix well and keep aside for 10 minutes.

In the large bowl, add egg, butter, sugar, the yeast mixture and mix well. Now add both the flour, the powdered cardamom and knead well until the dough is soft, smooth and elastic. (If required, you may add flour or water to get the right consistency)

Flatten the dough on the working stone, Sprinkle the fruit and raisins evenly and then roll it up like a Swiss roll. Again start kneads the dough gently by hand to form as a ball shape.

Place the ball shaped dough in an oiled bowl and cover with the damp cloth for about an hour or till the dough become double in volume.

Once again, knead the dough to deflate and shape it into a ball and place it on a lined or lightly greased baking sheet and allow it to rise for about 45 minutes.

Brush the ball shaped dough with milk and sprinkle the chopped almonds on top. 

Transfer to the pre-heated oven and bake at 180°C for about 30 minutes or till the bread is done.  (You may cover the bread with foil after 15 minutes to avoid over browning)

Transfer to the wired rack and allow it to cool completely.

Cool it on a rack. Let it cool completely

Julekake can be consumed directly (without any butter or jam) as it’s cardamom flavored sweet bread with raisins, almond.  imm……this combination makes this bread unique and special for for Christmas.

Striped Cookies

My son wants to treat his friends at school and asked me to bake some special cookies. For him special means Tasty, Attractive and nothing healthy!

I only keep the healthy versions of recipes in my Archive. Hence, I want to adopt Martha Stewart recipe.  

It’s a pretty straightforward recipe, with the stripes. The strips are the twist. The stripes needs separate ingredients and needs to be prepared separately.

The Ingredients for the Filling (Stripes)  :   3/4 cup Raisins   ;  1/3 cup  Jam (any choice of yours)   ;   1 tbsp Sugar

The Ingredients for the Dough  :  1 1/4 Cups  of All-purpose flour   ;  1/2 cup  Yellow cornmeal   ;    1 tsp  Baking Powder    ;     1/4 tsp  Salt     ;  113 gms of Butter @ Room Temp     ;    1 cup of Sugar      ;     1 large Egg     ;     1 tsp  of Vanilla Essence

First lets make the Strips (filling) : In a food processor, combine raisins, jam, sugar and Process until coarsely pureed. Transfer to a small saucepan over and cook at medium heat.  Stir occasionally until it comes to a boil. Remove from heat and allow it to cool.

Meanwhile, let’s make the cookie dough: In a bowl, whisk together flour, cornmeal, baking powder, and salt; set aside.

In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and sugar on medium speed until light and fluffy. Add egg, vanilla to incorporate. With mixer on low speed, add flour mixture to butter mixture and mix well to combine.

Divide into two equal portions. Place one portion between two pieces of parchment paper that are at least 6’’ square. Roll out dough to a 3’’ by 7’’ rectangle about ¼’’ thick. 

Repeat with the remaining three portions dough. Transfer to a baking sheet and freeze for about 30 minutes.

Now time to assemble the cookies: Remove dough from freezer. Remove top pieces of parchment from dough. Spread one-third of the filling evenly over one portion of dough. Invert second rectangle over the first; remove parchment on top. Repeat layering process, leaving the top rectangle uncoated. Trim to a  ½’’ brick.  

Arrange it in prepared baking tray with parchment Wrap in plastic wrap and transfer to freezer for 1 hour.

Preheat oven to 350ºF (180 ºC) and Bake until light golden around the edges, (may take 15 minutes) Transfer to a wire rack to cool. Store it in an airtight container for up to 2 weeks.