These are three very similar recipes, varying only slightly in terms of flavoring and shaping. According to the original schedule, we were to select one of the three. But, since the recipe makes three small loaves, I decided to make one of each. My strategy was to mix the dough with out the flavorings, cardamon for the jutekage, almond extract for the stollen and orange extract for the panettone. I then added the flavoring to the mixed dough after dividing it into three portions. This strategy worked well with the stollen and panettone, but the cardamon was a bit sharp tasting in the jutekage. Overall, the loaves worked well. With the whole grains, all three loaves were heavier than what you would normally expect for these loaves, at least for traditional recipes. Still, all three were fine. The loaves, as shown top to bottom, jutekage, stollen, and panettone.
Great idea to do all three at once! all 3 look good. I'm preparing to make the julekage today, have had my fill of stollen & panettone from christmas, looking forward to a new type of loaf.
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