Directions:
- Use the sponge method incorporating all the liquid ingredients and 2 Tbs of the margarine.
- Let it ferment well.
- Add the remainder of materials and knead in well.
- Julekake dough that will be baked on a sheet needs to be firm so it doesn’t spread out while baking.
- Add the raisins and peel last and knead well in so they are distributed through the loaf.
- The loaves should be allowed to rise slowly in a relatively cold room.
- The loaves should be kept at a modest size to allow them to be light but fine pored.
- Brush the loaves with egg yoke diluted out with some water.
- Bake at 200 C for 40-50 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 572.19 Kcal (2396 kJ) | ||
| Calories from fat | 199.13 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.13g | 34% | |
|---|---|---|---|
| Cholesterol | 16.39mg | 5% | |
| Sodium | 1202.8mg | 50% | |
| Potassium | 220.46mg | 5% | |
| Total Carbs | 87.82g | 29% | |
| Sugars | 21.87g | 87% | |
| Dietary Fiber | 6.83g | 27% | |
| Protein | 7.78g | 16% | |
| Vitamin C | 0.7mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 3.8mg | 21% | |
| Calcium | 165.5mg | 17% | |
| Amount Per 100 g | |||
| Calories | 409.81 Kcal (1716 kJ) | ||
| Calories from fat | 142.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.85g | 34% | |
|---|---|---|---|
| Cholesterol | 11.74mg | 5% | |
| Sodium | 861.45mg | 50% | |
| Potassium | 157.89mg | 5% | |
| Total Carbs | 62.9g | 29% | |
| Sugars | 15.66g | 87% | |
| Dietary Fiber | 4.89g | 27% | |
| Protein | 5.57g | 16% | |
| Vitamin C | 0.5mg | 1% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 2.7mg | 21% | |
| Calcium | 118.5mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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