Danish Julekage Recipe in The Bread Kitchen

[@kbg12ila]

The best thing about your videos is how at home you make us feel! You must be a great hostess! Your definitely a great one for your channel!

[@brightpurpleviking]

I really like your method of incorporating the dried fruits into the dough. I'll remember that next time I do that. Thanks!

[@LPdedicated]

Oh my God! It's been over 10 years since I've had Julekage, when my great grandmother made it. It's so funny to see such an old recipe form my country, especially since it's a very regional thing (I'm not surprised if some Danes have never heard of it). Btw. your pronunciation is spot on! :D She always used ground cardemom and she rolled the fruits up in the dough, rather than kneading it in, but this looks pretty authentic to me! I might even attempt to make it again! And yes, mulled whine with lots of rum-soaked raisins and sliced almonds is a must! ;) Happy Christmas to you Titli!

[@EvanC0912]

It looks like Stollen, another traditional Christmas bread. I love fruity bread, with some butter. YUM

[@wildheart5]

What a beautiful and delicious looking bread! I love the way it is made.

[@systematicinsomniac]

That looks like such a nice easy dough to knead and work with

[@shawhit3462]

That is amazing! Something like stolen bread? Love it. Thanks.

[@grumpy_poo]

Can't wait to have a go at this one.. Thanks Titli.

[@susanagarcialeon9748]

Lovely recipe. I just bake this beautiful bread. Thanks is delicious.

[@LPdedicated]

I think this is a very local festive bread here in Denmark. I've had it several times (in my family we also add cloves) as my family is from northern Jylland (Jutland), and this recipe is very authentic! :)

[@ancamg]

I think whole Europe does this (similar) Christmas/Easter sweet bread (Chalah/Panettone/Cozonac/Julekage/Brioche etc).

[@monkfan72]

Thanks for sharing this recipe!

[@queenbee7855]

What a beautiful loaf.

[@Hitomi12321]

I probably asked this before, but since you are in a Christmas mood and in the Scandinavian area, do you think you could make lefser? It's a traditional Norwegian Christmas pastry with a butter and sugar filling (or brown cheese, but only for strict Norwegians). It has many different variation based on where in Norway it's made, but some even has potatoes in the dough :)

[@TheBreadKitchen]

Sofie Henriksen You have asked before and it's on my list. Let's see if I can find a good recipe for it... BTW I once ate brown cheese in a hotel in Oslo. I've never seen it anywhere else!

[@emperorspock3506]

***** Brunost is not too hard to make - provided, of course, that you can get your hands on milk whey. ;)

[@Pixiedust8399]

Emperor Spock You can get it in most health food shops in the UK but it's really bloody expensive. After the chinese baby milk scandal the price of whey shot up and never came back down again.

[@emperorspock3506]

Pixiedust8399 You need quite a lot of whey, too: it's been a lot of time since I made any cheese, but IIRC, the proportion was that you get maybe 1 part of cheese per 12 parts of whey (with cream added to it, as it usually is). So actually making some sort of a rennet cheese first and then using the leftover whey for brunost might turn out cheaper. :)

[@Hitomi12321]

***** If you would like me to. I could find you a traditional Norwegian recipe from our family café. Translated, of course. I come from a family with deep roots in both Lomper and Lefser.

[@ABarbato3]

Please make a Danish pastry dough, Titli. I know the recipe is different than a French puff pastry. I'm curious what your recipe would be. Thanks!

[@noorbadr8282]

Amazing

[@robertgoh7420]

You didn't tell us about these preferments in the mixing and kneading video

[@jbean530]

Or, leave out the cinnamon and use more cardamom. I use a tablespoon per loaf and it’s close to my grandmother’s. Very good recipe.

[@agnesdeque]

Super comme d'hab Chef ! Mais quelle et la différence entre fan oven et normal oven ?

[@TheBreadKitchen]

agnesdeque Le ventilateur....

[@agnesdeque]

***** C'est la première fois que je vois une différence de température pour la cuisson entre four ventilé et four statique .Merci pour l'info ,Chef ! Y a pas à dire t'es LA référence en cuisine ,pour moi en tout cas .Mieux qu'un pro !!!

[@chauanhphan1947]

Thank you very much !!!!

[@crushed51]

Titli Could I ask a big favour, could you possibly include a recipe for Malt Loaf ?. Unkess of course you've already beaten me to it and done one :) LOL I used to really enjoy it back in the UK, but here in the good ol U S of A it's as rare as hens teeth, I tried ordering it online but by the time it got to me it was as hard as a rock. Not QUITE what I wanted. So a freshly made Malt loaf would be REALLY apprecaited and a recipe for it would be a REAL hslp.

[@TheBreadKitchen]

crushed51 I've been trying to find a local source of malt extract for months now!

[@aryaaml]

can you say why we are making that batter

[@emperorspock3506]

Is it okay to use ground cardamom? I love cardamom, but I've never seen the beans or seed anywhere around here.

[@TheBreadKitchen]

Emperor Spock Yes you can!

[@daphnekabeberi6246]

The Bread Kitchen how much cardamom powder should I use, please? (in place of the seeds from 15 pods)

[@sbatorie]

Titly? Could make the Afghan Naan, please? That would be great :) I miss my honecountry so much

[@chauanhphan1947]

Thank you Titli Nihaan !!!

[@molhamhaddad2606]

nice :D

[@selwynramjit3710]

or it's crazy lady