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1/4 cup warm water (105º to 115ºF)
1 package Fleischmann's® Active Dry Yeast, * see note
1 cup milk (105º to 115ºF)
1/2 cup sugar
1 teaspoon salt
1/2 teaspoon ground cardamom
1/2 cup butter or margarine, at room temperature
4 1/2 cups all-purpose flour
3/4 cup seedless golden raisins
3/4 cup candied mixed fruit
1 egg white
lightly beaten with
1 tablespoon water
Confectioners' sugar frosting, optional
Servings: 16
1. Place warm water in large, warm bowl. Sprinkle in yeast; stir until dissolved. Stir in milk, sugar, salt, ground cardamom, butter and 2 cups flour. Beat until smooth. Add raisins and mixed fruit; blend well. Stir in enough additional flour to make a soft dough.

2. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 1/2 hours.

3. Punch dough down; shape into round ball. Place in greased 9-inch round cake pan. Flatten top. Cover; let rise in warm, draft-free place until doubled in bulk, about 1 hour.

4. Brush with egg white mixture. Bake at 350ºF for 1 hour or until done. Remove from pan and cool on wire rack. Decorate with confectioners' sugar frosting, if desired.


Yield: 1 Loaf

Notes: *To save up to 50% rising time use Fleischmann's® Rapid Rise Yeast. Follow Quick Mix steps on package back.

Cuisine: Norwegian
 
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