As with last year, I made Julekake this year. Â The big difference is I got off my hind end and decided to experiment. Â My grandmother’s recipe makes five full-size loaves at one go. Â This is a quantity of dough that swamps my stand mixer and, in the words of my mother, “You don’t knead it, you hug it.” Â In other words, it is an incredibly daunting prospect to contemplate for any amateur Julenisse.
Modifying baking recipes is not something I’m qualified in any way to do. Â My friend Linsey is an expert in such things, and from reading her blog I know there is seemingly endless trial and error in these experiments. Â But I wanted cardamom and dried fruit in a lovely, slightly chewy, perfect for breakfast toast sort of way. Â And so I fired up a spreadsheet and commenced to calculate.
My first experiment (five loaves down to three) was actually very successful. Â Not enough cardamom, but I was (I believe) understandably cautious: cardamom is pretty pungent. Â But the texture was perfect. Â And I could get the bulk of the kneading done with the stand mixer and finish by hand.
We stored two of the loaves in the oven. Â John’s idea, and not a bad one. Â But it is a bad idea to preheat the oven without checking to see if there is anything in there first. Â And so, preparing to roast a chicken, John essentially laminated two loaves of Julekake.
So I made two more batches. Â Nine total loaves is proof of concept, I think. Â And I think I’m finally getting the cardamom calibration correct.
I still won’t make the mistake of thinking that I did anything other than get lucky with my first attempt at modifying a baking recipe. Â But it’s nice to have a more manageable version.