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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Use the sponge method incorporating all the liquid ingredients and 2 Tbs of the margarine. | 2. Let it ferment well. | 3. Add the remainder of materials and knead in well. | 4. Julekake dough that will be baked on a sheet needs to be firm so it doesn’t spread out while baking. | 5. Add the raisins and peel last and knead well in so they are distributed through the loaf. | 6. The loaves should be allowed to rise slowly in a relatively cold room. | 7. The loaves should be kept at a modest size to allow them to be light but fine pored. | 8. Brush the loaves with egg yoke diluted out with some water. | 9. Bake at 200 C for 40-50 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	1			578.28	126.6054	9.401	2.2436
sugar	200			161196.0	40319.2	0.0	0.0
cardamom	3/4	teaspoon		4.665	1.0270000000000001	0.1614	0.1005
margarine	150			243309.6	304.56	304.56	27241.2
milk	2/3			99.2267	7.7755	5.124	5.3192
cake yeast	50			-	-	-	-
raisin	150			74745.0	19681.2	839.025	113.85
peel	80	g	sliced candied	37.6	12.8	1.2	0.24
egg yolk	1			54.74	0.6103	2.6962	4.5118

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.