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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Norwegian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix the margarine and flour together. | 2. Make a cold raised dough that is firm and well kneaded. The fluid should be at room temperature (18 – 20°C) or cold, as one would use for weinerbread. | 3. Knead in the raisins and candied peel. | 4. Place in greased loaf pans. | 5. Press the dough down along the middle and brush with water. | 6. Cover the tins and let rise in a cool room overnight. The dough will require a longer rising time than warm raised. It can rise overnight or several hours. It should not be allowed to rise in a warm room or the fermentation will be too rapid and the dough can fall. Care must be taken to prevent the forming of a dry skin during the rising (by misting or covering). | 7. Prior to baking, brush the loaves with egg and slice the top. | 8. Bake for 1 hour at 200°C. | ---------------------------------------------------------------------------

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
margarine	250			405516.0	507.6	507.6	45402.0
sugar	225			181345.5	45359.1	0.0	0.0
cardamom	2	teaspoons		12.44	2.7388	0.4304	0.268
salt	1/2	teaspoon		-	-	-	-
milk	1/2			74.42	5.8316	3.843	3.9894
egg	2			143.0	0.72	12.56	9.51
cake yeast	40			-	-	-	-
raisin	150			74745.0	19681.2	839.025	113.85
peel	120	g	sliced candied	56.4	19.2	1.8	0.36

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