Julekake #2 (baked In Loaf Pans)

Total Time: 2 hrs Preparation Time: 1 hr Cook Time: 1 hr

Ingredients

• 1 kg flour
• 250 g margarine
• 225 g sugar
• 2 teaspoons cardamom
• 1/2 teaspoon salt
• 1/2 liter milk
• 2 eggs
• 40 g cake yeast
• 150 g raisins
• 120 g candied peel (finely sliced)

Recipe

• 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.