Milk cakes are common in the Kristiansand area. They may remind you of Christmas cake, but do not have sugar and they taste extra warm, with butter and brown cheese on top. This recipe makes 12 cakes, so it can easily be halved if you think it will be a bit much.
1 l of milk
350 g butter
5 dl sugar
100 g yeast el. 2 bags of dry yeast
2 large, beaten eggs
1,6 kg mel
1 pk raisins
Boil milk, butter and sugar. Cool until the mixture is lukewarm and mix it with the rest of the ingredients. Set it to rise, preferably for a couple of hours. Divide the dough into 12 pieces and shape the cakes. Let it rise again, preferably 1 hour, before baking in the middle of the oven at 210 degrees for 15 - 20 minutes.
Milk cakes can be frozen well. Defrost and reheat at 175 degrees for a few minutes to get back the freshly baked feeling.
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