Julekake

Recipe View 5 mins Bloom the Yeast: In a small bowl, dissolve the yeast in warm water. Let stand for 5-10 minutes, until foamy. (5-10 minutes)

Recipe View 5 mins Infuse the Milk: Gently heat the cold milk in a saucepan over medium heat until small bubbles form around the edges. Do not boil. (5-7 minutes)

Recipe View 5 mins Combine Wet Ingredients: Remove the milk from heat and transfer to a large mixing bowl. Stir in the sugar, melted butter, and salt. Let cool until lukewarm, about 5-10 minutes. (5-10 minutes)

Recipe View 2 hrs First Rise: Add the yeast mixture to the milk mixture, then stir in 4 cups of flour. Cover the bowl with plastic wrap and let rise in a warm place for about 2 hours, or until doubled in size. (2 hours)

Recipe View 10 mins Add Fruits and Spices: Punch down the risen dough. Stir in the raisins, candied cherries, citron, and cardamom. Gradually work in the remaining 4 1/2 cups of flour until a soft dough forms. (10-15 minutes)

Recipe View 2 hrs Second Rise: Cover the dough and let rise again in a warm place for 2-3 hours, or until doubled in size. (2-3 hours)

Recipe View 15 mins Shape the Loaves: Gently knead the dough on a lightly floured surface. Divide it into four equal portions and shape each into a round loaf. Place the loaves onto greased baking sheets. (15 minutes)

Recipe View 1 hrs Final Proof: Cover the loaves and let them rise in a warm place for 1-2 hours, or until doubled in size. (1-2 hours)

Recipe View 5 mins Bake: Preheat the oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with the beaten egg white for a beautiful glaze. (5 minutes)

Recipe View 30 mins Bake: Bake in the preheated oven for 30-40 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom. (30-40 minutes)

Recipe View 1 hrs Cool: Transfer the baked Julekake to a wire rack and let cool completely before slicing and serving. (1 hour)