Julekake
Julekake is a traditional Norwegian Christmas bread.It has a soft, buttery texture and fragrant cardamom flavor.Raisins and candied citrus add sweetness and festive character.The enriched yeast dough produces a tender, golden loaf.It is traditionally enjoyed with coffee, tea, and butter.Julekake makes a beautiful homemade Christmas gift or breakfast bread.
Ingredients
For the Julekake
- 4 cups all-purpose flour
- 2¼ teaspoons active dry yeast
- ½ cup granulated sugar
- 1 teaspoon salt
- 1½ teaspoons ground cardamom
- 1 cup whole milk
- 6 tablespoons unsalted butter
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup candied orange or citron peel
- ½ cup chopped candied cherries, optional
For the Egg Wash
- 1 large egg
- 1 tablespoon milk
Instructions
Prepare the Milk Mixture
- Warm the milk in a small saucepan until it is warm but not boiling.Add the butter and stir until melted.Allow the mixture to cool until it is lukewarm.
Activate the Yeast
- Place the lukewarm milk mixture in a large mixing bowl.Add the yeast and a small portion of the sugar.Let it stand for approximately 5–10 minutes, until the yeast becomes foamy.If using instant yeast, this activation step can be shortened and the yeast can be mixed directly with the dry ingredients.
Make the Dough
- Add the remaining sugar, eggs, vanilla, salt, and ground cardamom.Gradually add the flour, mixing until a soft dough forms.Knead the dough by hand for approximately 8–10 minutes, or use a stand mixer with a dough hook for 5–7 minutes.The dough should become smooth and elastic while remaining slightly soft.
Add the Fruit
- Gently knead in the raisins and candied citrus peel.If the fruit feels sticky, lightly toss it with a tablespoon of flour before adding it to the dough.
First Rise
- Place the dough in a lightly greased bowl.Cover with a clean kitchen towel or plastic wrap.Let it rise in a warm, draft-free location for approximately 1–1½ hours, or until doubled in size.
Shape the Loaf
- Gently punch down the risen dough to release excess air.Shape it into a round or oval loaf.Place it on a parchment-lined baking sheet or into a greased loaf pan.Cover loosely and allow it to rise again for approximately 30–45 minutes.
Bake
- Bake for approximately 30–40 minutes, or until the loaf is beautifully golden brown and sounds hollow when tapped.If the top browns too quickly, loosely cover it with aluminum foil during the final portion of baking.Transfer the Julekake to a wire rack and allow it to cool before slicing.
Optional Glaze
- For a sweeter finish, whisk powdered sugar with milk or orange juice until smooth.Drizzle lightly over the cooled bread.
Notes
- Use fresh yeast for the best rise and texture.
- Make sure the milk is lukewarm rather than hot before adding yeast.
- Do not add too much flour because it can make the bread dense.
- Cardamom is the signature spice, so use freshly ground cardamom when possible.
- Tossing dried fruit with a little flour can help distribute it throughout the dough.
- Allow enough time for both rises.
- Cool the loaf before slicing for the cleanest cuts.
- Store leftovers tightly wrapped to preserve moisture.