Norwegian Christmas Bread (Julekake)

Norwegian Christmas Bread (Julekake) – 1 loaf bread

• ½ small orange
• 1 cup water
• ¾ cup (about 4 oz.) golden raisins
• 1 cup milk
• 1 pkg. active dry yeast
• ¼ cup warm water, 11O°F to 115°F (Or if using compressed yeast, soften 1 cake in ¼ cup lukewarm water, 8O°F to 85°F.)
• ½ cup butter
• ½ cup sugar
• 1 teaspoon salt
• 4 to 4 ½ cup sifted flour
• 1 teaspoon cardamom
• Egg white, slightly beaten

A 9-inch round layer cake pan will be needed. Rinse, cut into halves, remove any seeds and force through the medium blade of a food chopper ½ small orange. Set aside. Bring to boiling 1 cup water. Add, and again bring to boiling ¾ cup (about 4 oz.) golden raisins. Pour off water and drain raisins on absorbent paper. Set aside. Scald 1 cup milk. Meanwhile, soften 1 package of active dry yeast in ¼ cup warm water, 110°F to 115°F (or if using compressed yeast, soften 1 cake in ¼ cup lukewarm water, 80°F to 85°F). Let stand 5 to 10 minutes. Meanwhile, put into a large bowl ½ cup butter, ½ cup sugar, and 1 teaspoon salt. Immediately pour scalded milk over ingredients in the bowl.

When lukewarm, blend in, beating until smooth, a mixture of 1 cup sifted flour and 1 teaspoon cardamom. Stir in softened yeast and mix well. Measure 3 to 3½ cups sifted flour. Add about one-half of the flour to the yeast mixture and beat until very smooth. Then beat in the ground orange, raisins, and enough remaining flour to make a soft dough. Turn the dough onto a lightly floured surface and let it rest for 5 to 10 minutes. Knead. Form the dough into a large ball and place it into a greased, deep bowl. Turn the dough to bring the greased surface to the top. Cover with waxed paper and a towel and let it stand in a warm place (about 80°F) until the dough has doubled. Punch down with your fist; pull the edges of the dough into the centre and turn the dough completely over in the bowl. Cover and let it rise again until nearly doubled. Punch down and turn the dough out onto a lightly floured surface. Lightly grease the layer cake pan. Shape the dough into a round ball, place it in the greased pan, and flatten slightly. Cover and let it rise for about 45 minutes, or until doubled. Bake at 350°F for 45 minutes. Remove from the oven and brush with egg white, slightly beaten. Return to the oven and bake for an additional 10 to 15 minutes. Remove the bread from the pan and place it on a cooling rack to cool completely.