Jule Kaga recipe

4 servings

2 cups scalded milk

1 cup butter, melted

2 teaspoons salt

1 cup white sugar

2 (.25 ounce) packages active dry yeast

1/2 cup warm water (110 degrees F/45 degrees C)

8 1/2 cups all-purpose flour

1 tablespoon ground cardamom

1/2 cup candied cherries, sliced

1/2 cup chopped candied citron

1 cup golden raisins

1 egg white, beaten

Dissolve yeast in water.

Scald milk, and add melted butter or margarine, salt, sugar.

When lukewarm add to yeast and water.

Stir in 4 cups flour.

Cover, and place in a warm place.

Let rise for about 2 hours, or till doubled in bulk.

Punch down.

Stir in cardamom, cherries, raisins and citron.

Work in remaining flour until soft dough forms.

Let rise in warm place for 2 to 3 hours, or until doubled.

Knead slightly, and form into 4 round loaves.

Place on greased cookie sheets.

Let rise for 1 to 2 hours, or till doubled.

Brush loaves with beaten egg white.

Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden brown.