Diana's Desserts - www.dianasdesserts.com
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Danish Julekage (Christmas Loaf)
in Diana's Recipe Book
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| Servings: Makes 1 loaf (16 servings) |
Ingredients:  For Dough: 4-1/4 cups all-purpose flour, divided 3 tablespoons granulated sugar, divided 1/3 cup chopped almonds 1/3 cup raisins 1/4 cup nonfat dry milk 2 tablespoons chopped candied citron 2 tablespoons chopped candied lemon peel 2 tablespoons chopped candied orange peel 1 teaspoon salt 1 teaspoon grated lemon rind 1/2 teaspoon ground cardamom 1 package dry yeast (about 2-1/4 teaspoons) 1/2 cup warm water (100 to 110 degrees) 6 tablespoons unsalted butter, softened 1 teaspoon vanilla extract 2 large eggs, lightly beaten Cooking spray 1 tablespoon milk 1/8 teaspoon salt 1 large egg 1 tablespoon turbinado or granulated sugar For Glaze: 1/2 cup confectioners' sugar 2 teaspoons water 1/4 teaspoon almond extract |
| Instructions: To Prepare Dough: Lightly spoon flour into dry measuring cups, and level with a knife. Combine 4 cups flour, 2 tablespoons granulated sugar, almonds, and the next 8 ingredients (almonds through cardamom) in a bowl. Dissolve 1 tablespoon of granulated sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in butter, vanilla, and 2 beaten eggs until well-blended. Gradually add flour mixture; stir to combine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour and 45 minutes. Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; let rest 5 minutes. Roll into an 11 x 9-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour and 30 minutes. Preheat oven to 375 degrees. Uncover the dough. Combine milk, 1/8 teaspoon salt, and 1 egg; brush lightly over loaf. Sprinkle with turbinado or granulated sugar. Bake at 375 degreesF for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack. To Prepare Glaze: Combine the confectioners' sugar, water, and almond extract in a small bowl. Drizzle over loaf. Makes 1 loaf (16 servings). |
| Source: DianasDesserts.com |
| Date: November 17, 2002 |