Ingredients
-
1
-
1⁄2
-
2
-
1
-
125
-
250 -300
-
-
100
-
100
-
1 -2
-
1⁄8
-
1⁄8
-
-
-
2
Directions
Prep Time: 20 m | Cook Time: 1hr 45mins | Serves:
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 I 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
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1
Done
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Stir the yeast into the luke warm milk. |
|
2
Done
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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. |
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9
Done
|
Roll the dough out on the table to oblong. |
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10
Done
|
Use a light hand in the soft dough. |
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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. |
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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. |
