CARDAMOM BREAD AND BOLLER
"Here's a recipe for Cardamom Bread. The Boller can be made from the same dough. At least that's what I do. This recipe makes two round loaves; so I just make 1 loaf and about 16 boller. My favorite way to eat the boller is with butter and pureed raspberries. The cardamom bread is the same as Julekake, except I can't stand citron and chopped cherries, etc. so I leave all that stuff out. You can add them without changing the recipe if you wish."
5 cups all-purpose flour, divided use
2 packages active dry yeast
3/4 tsp ground cardamom
1 1/4 cups milk
1/2 cup sugar
1/2 cup butter
1 tsp salt
1 egg
1 cup chopped mixed candied fruits and peels (optional)
1 cup light raisins
2 tablespoons water
1 egg yolk, slightly beaten
Combine 2 1/2 cups of the flour with the yeast and cardamom.
In a saucepan, heat the milk, sugar, butter and salt just till warm (115 degrees F), stirring constantly. Add the heated milk mixture to the flour mixture; add one egg. Beat at low speed of electric mixer for 30 seconds; then beat about 3 minutes on high speed, scraping sides of bowl constantly.
If you are going to use the candied fruit, put that in now. Add raisins (I usually plump these up first in some hot water, then drain). Add as much of the remaining 2 1/2 cups of flour as you can mix with a wooden spoon.
Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover with a damp cloth and let rise in a warm place till double (about 1 1/2 hours).
Punch dough down; divide dough in half. Cover and let rest another 10 minutes.
Cut dough into two pieces. Shape 1 piece into a round loaf and place on baking sheet. Cut as many boller out of the remaining dough as you would like (or about 16) and place on another cookie sheet. Cover again, and let rise till nearly double (1 hour).
Mix 2 tablespoons water with 1 slightly beaten egg yolk and brush over loaf and boller.
Bake in a 350 degree F oven for about 35 minutes or till done. Cool on wire rack. Boller might not need as long so start checking after 20 minutes.
Makes 1 loaf and about 16 boller
From: Cath (the above recipe comments aren't mine)
"Here's a recipe for Cardamom Bread. The Boller can be made from the same dough. At least that's what I do. This recipe makes two round loaves; so I just make 1 loaf and about 16 boller. My favorite way to eat the boller is with butter and pureed raspberries. The cardamom bread is the same as Julekake, except I can't stand citron and chopped cherries, etc. so I leave all that stuff out. You can add them without changing the recipe if you wish."
5 cups all-purpose flour, divided use
2 packages active dry yeast
3/4 tsp ground cardamom
1 1/4 cups milk
1/2 cup sugar
1/2 cup butter
1 tsp salt
1 egg
1 cup chopped mixed candied fruits and peels (optional)
1 cup light raisins
2 tablespoons water
1 egg yolk, slightly beaten
Combine 2 1/2 cups of the flour with the yeast and cardamom.
In a saucepan, heat the milk, sugar, butter and salt just till warm (115 degrees F), stirring constantly. Add the heated milk mixture to the flour mixture; add one egg. Beat at low speed of electric mixer for 30 seconds; then beat about 3 minutes on high speed, scraping sides of bowl constantly.
If you are going to use the candied fruit, put that in now. Add raisins (I usually plump these up first in some hot water, then drain). Add as much of the remaining 2 1/2 cups of flour as you can mix with a wooden spoon.
Turn out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes). Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover with a damp cloth and let rise in a warm place till double (about 1 1/2 hours).
Punch dough down; divide dough in half. Cover and let rest another 10 minutes.
Cut dough into two pieces. Shape 1 piece into a round loaf and place on baking sheet. Cut as many boller out of the remaining dough as you would like (or about 16) and place on another cookie sheet. Cover again, and let rise till nearly double (1 hour).
Mix 2 tablespoons water with 1 slightly beaten egg yolk and brush over loaf and boller.
Bake in a 350 degree F oven for about 35 minutes or till done. Cool on wire rack. Boller might not need as long so start checking after 20 minutes.
Makes 1 loaf and about 16 boller
From: Cath (the above recipe comments aren't mine)
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The message
boards are monitored and not all posts are accepted. We reserve the right to
modify, move, use or remove (or not remove) information posted at our discretion
and without prior notification or explanation. Failure to follow the guidelines
may result in loss of access. These guidelines are subject to change without
notice.
Not required, but a request:
Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!
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