Norwegian Christmas Stollen

Ingredients for 2 servings:

• 500 ml milk
• 125 g butter
• 50 g yeast
• 1 tsp, leveled salt
• 125 g sugar
• 800 g wheat flour, approx.
• 1 tsp, sautéed cardamom
• 150 g raisins
• 100 g candied lemon

Instructions

Working time approx. 35 minutes; Rest time approx. 1 hour 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 2 hours 35 minutes

“Julekake” a Christmas bread/traditional cake

First, melt the butter and set it aside to cool. Heat the milk to 37°C (98°F), then crumble in the 50g of yeast and stir gently until dissolved. Combine all the dry ingredients in a large bowl with the flour, add the yeast milk, and the softened butter. Knead everything well. Cover the bowl tightly with cling film and let it rise in a warm place (25-28°C) for at least 40-50 minutes, until the dough has visibly doubled in size (depending on the room temperature, this time may be longer). Knead the dough again and form it into two loaves. Spray with lukewarm water or moisten it with your hands and let it rise again until doubled in size. Tip: Preheat the oven to max. 50°C (122°F), open the door, and spray the interior thoroughly with water. Let the “Julekake” (Christmas cake) rise in it (approx. 30 minutes). Once the dough has risen well, remove the baking sheet, preheat the oven to 175°C, and bake on the lowest rack for about 40 minutes. The “julekake” is NOT topped with butter or powdered sugar. Delicious…a slice…with butter and jam…for Christmas breakfast or anytime you fancy it.