Julekake (Christmas Bread)

Ingredients:

2 packets active, dried, yeast
120ml warm water
1 tsp sugar
240ml milk, scalded
110g butter
1 egg, beaten
80g sugar
1/2 tsp salt
3/4 tsp powdered green cardamom
750g flour (about)
70g candied peel, chopped
70g glacé cherries, chopped
70g sultanas

Method:

Dissolve the 1 tsp sugar in the warm water then add the yeast and mix to combine. Set aside for 10 minutes in a warm place until the yeast activates. Scald the milk then add the butter and stir until melted. Set aside to cool until lukewarm then add the egg and the yeast mixture.

Now add the sugar, salt and cardamom before beating in 280g of the flour. Mix thoroughly then toss the fruit in a little flour so it doesn't stick and stir into the batter mixture. Now stir-in the remainder of the flour (or as much as is needed to form a firm dough).

Turn the dough onto a floured cloth and knead until smooth then transfer to a greased bowl, cover and set aside in a warm place until doubled in volume (about 2 hours). Knock the dough back then divide in half and shape both into round loaves. Place on greased baking sheets, cover with damp tea towels and set aside to rise until doubled in size.

Uncover the loaves and place in an oven pre-heated to 170°C. Bake for about 35 minutes, or until golden brown. When cooked the loaves should sound hollow when tapped on their base. Whilst still warm brush with melted butter and decorate with vanilla-flavoured icing sugar.

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