Ingredients
-
1
-
1/2
-
2
-
1
-
125
-
250 - 300
-
-
100
-
100
-
1 - 2
-
1/8
-
1/8
-
-
-
2
Directions
Danish Easter Cake (Paaske Kage), This is an old recipe I have from my grandma’ Johansen from Denmark It is very light and a delicious Easter cake, it can be used as a Christmas cake as well, but as most yeast bread it taste best when it is still luke warm , The instructions aren’t very clear – especially how to form the loaf I tied it anyway I baked it for the 30 min and the edges were burned I should have pulled it out of the oven at 20 minutes The flavor it good I think it could use more filling too used European butter in the bread – makes a big difference in flavor Too bad the cooking time and loaf shape were a mess I think next time I will either put it in a loaf pan (it spread all over the baking sheet!) or try to leave the dough thicker and see if that helps it hold it’s shape
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Steps
|
1
Done
|
Stir the Yeast Into the Luke Warm Milk. |
|
2
Done
|
Add Sugar, Egg, Margarine in Small Bits. |
|
3
Done
|
Add 3/4 of the Flour. |
|
4
Done
|
Work the Dough With a Wooden Spoon, Until It Has Combined. |
|
5
Done
|
Then Work the Rest of the Flour Into the Dough With the Hands, but not More Than Just Combined. |
|
6
Done
|
Don't Over Work It. |
|
7
Done
|
Let the Dough Rise With a Small Amount of Flour Dusting on Top, Cover With a Clean Dish-Towel About 30 Minutes in a Normal Kitchen Temperature. |
|
8
Done
|
Fill: Combine the Butter, Sugar, Cinnamon, Raisins, and Candied Fruit. |
|
9
Done
|
Roll the Dough Out on the Table to Oblong. |
|
10
Done
|
Use a Light Hand in the Soft Dough. |
|
11
Done
|
Spread the Fill Onto the Dough, but not Quite to the Edges. |
|
12
Done
|
Fold Over the Ends So the Fill Doesn't Run Out. |
|
13
Done
|
Fold Over the Short Part, So You Now Have 3 Layers. |
|
14
Done
|
Set the Cake to Rise Again With a Thin Dish-Towel to Cover For Another 30 Minutes. |
|
15
Done
|
Then Brush Carefully With Cold Coffee, or an Whisked Together Egg, and Sprinkle With Sugar (not the Fine Kind) and 1/4 Cup Slivered Blanched Almonds. |
