Yulekaka or Yulekaga, or Scandinavian Christmas Bread

Mary Ann shared two recipes for Yulekake (Norwegian breads) she received from a friend. The first one can be made in the bread machine:

YuleKake Recipe 

Scandanavian Bread

Ingredients:1 cup 1% low-fat milk, plus 1 T. 

1 egg
1 1/2 tablespoons butter
3 cups bread flour
1/4 cup sugar
1/2 teaspoon salt
3/4 teaspoon ground cardamom
2 1/8 teaspoons active dry yeast
1/4 cup candied citron
1/4 cup raisins golden

Directions:  Place all ingredients except for the citron and raisins in the order given into the bread machine. Coat the citron and raisins very lightly with whole wheat flour so that they do not clump together. Use a 1.5 lb., light cycle. Ten minutes before the first knead finishes, add the raisins and citron.
NOTES : Check for proper dough consistency after 5 to 10 minutes of kneading; add up to a tablespoon of milk or a tablespoon of bread flour as needed. Use more or less citron as desired. 

12 servings Nutritional Info (per serving): 188 Calories (kcal); 3g Total Fat; (12% calories from fat); 6g Protein; 35g Carbohydrate; 23mg Cholesterol; 129mg Sodium 

The second one is begun in a mixer:

Yulakake  (second recipe)

Ingredients:41/2 to 5 cups unbleached flour

2 packages active dry yeast
3/4 tsp. ground cardamom
1 1/4 cups whole milk
1/2 cup butter
1/2 cup sugar
1 teaspoon salt
1 egg
1 cup mixed candied fruit
1 cup golden raisins

Directions:In large mixer bowl, combine 2 1/2 cups of the flour with the yeast and cardamom. In saucepan, heat together milk, butter, sugar, and salt just till warm, stirring occasionally to melt butter. Add to dry mixture in mixer bowl; add egg. Beat at low seed of electric mixer for 1/2 minute, scraping sides of bowl constantly. Beat 3 minutes at high speed. By hand, stir in fruits, raisins, and enough remaining flour to make a soft dough. Turn out on lightly floured surface; knead till smooth, 8 to 10 minutes. Place in greased bowl, turning once to grease surface. Cover; let rise till double, 1 1/4 to 1/1/2 hours. Punch down; divide dough in half. Cover and let rest 10 minutes. Shape in 2 loaves. Place in 9x5x3 inch loaf pans. (I run a strip of greased, waxed paper along the bottom of the pan so that the bread will come out easier.) Cover; let rise till double, about 45 minutes. Combine one slightly beaten egg yolk, and 2 tablespoons water; brush over loaves. Bake in 350 degree oven for about 40 minutes (until loaves are golden and bottom sounds hollow). Remove from pans; cool. Drizzle with thin confectioners' sugar icing and garnish with sliced almonds and red adn green cherries, if desired. Makes 2 loaves

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My mother didn't like citron very much, so she made hers with candied fruit -- and she always made hers round loaves rather than using standard loaf pans.