Eggless Norwegian Julekake - an Xmas treat too early :-))

The Xmas of 2014 is past by us. 2015 awaits us in 8 months. So do we need a reason to celebrate the joy of a Norwegian bread baked only around Xmas ? This is a Julekake a tad too early .. And we loved it :)

Based on Gayathri's recipe (which I think was suggested by Priya Sri ) & there on replicated in a few other blogs too, I tweaked the recipe - first by halving it, and then replaced the APF with bread flour, some of the butter with the olive oil and so on. What came out was a fantastic crusty looking bread with a soft interior. And was gone in minutes.

So Xmas or no Xmas, do enjoy this treat. This link has an interesting read on the origin of the name julekake and amongst pother things, tells us"The Norwegian word for Christmas is actually a pre-Christian Viking drinking festival: Jul. And holiday deserts are a big part of Norway's Christmas season: the local Christmas fruitcake called Julekake and a towering marzipan kransekaka...festooned with Norwegian flags and party poppers."

Baking Marathon Day 20 : Norwegian Julekake

Recipe type : Breads (Yeasted bread)

Course: Main course or as a snack

Prep time : 10 mins | Bake time : 25 mins | Standing time : 2 hours (both rise)

You would need:

• Bread Flour / APF / Wholewheat flour - 1.25 cups ( i used bread flour)
• Instant Yeast - 1 tsp
• Salt - to taste
• Candied fruit / Tutti Frutti - 1/4 cup
• Sugar - Less than 1/4 cup (depends how sweet your candied fruits are)
• Milk - 1 TBSP less than 1/4 cup
• Warm water - 1/3 cup (adjust acc to flour)
• Ground Cardamom - 1/2 tsp
• Dry ginger - 1/4 tsp (optional.)
• Oil - 1/3 cup

Method:

1. Sieve flour with cardamom, salt, ginger powder.
2. Proof yeast with warm water and sugar. Once it blooms, add to sieved flour mixture. Add milk , oil, powdered sugar as required and make a soft dough. 
3. Once done, add the candied peel, and knead softly till it gets incorporated. Let it rise in a oiled bowl covered (about 60-90 mins). 
4. Divide into 4 parts (or acc to your loaf pan). Cover and rise again.
5. At the end of the 2nd rise, preheat oven to 180 c. Brush a lil milk / egg on top, and make till golden brown (mine took approx. 27 mins). 
6. Cool on wire rack, and slice once cooled completely

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 51

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