Julekage is a classic Swedish holiday bread, celebrated for its soft, tender crumb and aromatic blend of cardamom, nutmeg, and cinnamon. This enriched dough is studded with plump dark raisins and candied citron, offering bursts of sweetness and chewy texture in every bite. The crust is lightly golden and often brushed with an egg wash for a beautiful shine. Perfectly suited for the festive season, it pairs wonderfully with coffee, tea, or a slice of cheese. While traditional recipes require patience for rising, this version delivers authentic, comforting flavors that evoke the warmth of a winter kitchen. It makes a lovely gift or centerpiece for holiday gatherings.
Julekage
Description
Julekage is a classic Swedish holiday bread, celebrated for its soft, tender crumb and aromatic blend of cardamom, nutmeg, and cinnamon. This enriched dough is studded with plump dark raisins and candied citron, offering bursts of sweetness and chewy texture in every bite. The crust is lightly golden and often brushed with an egg wash for a beautiful shine. Perfectly suited for the festive season, it pairs wonderfully with coffee, tea, or a slice of cheese. While traditional recipes require patience for rising, this version delivers authentic, comforting flavors that evoke the warmth of a winter kitchen. It makes a lovely gift or centerpiece for holiday gatherings.Ingredients
Directions
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In a small bowl, combine warm water and sugar. Sprinkle yeast over the surface and let stand for 5-10 minutes until foamy.
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In a large mixing bowl, combine flour, cardamom, nutmeg, and salt.
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Add the yeast mixture, melted butter, beaten egg, and raisins to the dry ingredients. Mix until a soft dough forms. Add milk as needed to achieve a pliable consistency.
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Turn dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
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Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour, or until doubled in size.
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Punch down dough and shape into a loaf or braided shape. Place on a parchment-lined baking sheet.
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Cover and let rise again for 30-45 minutes until puffy.
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Mix egg yolk and cold water to make an egg wash. Brush generously over the dough.
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Remove from oven and transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 180kcal
- % Daily Value *
- Total Fat 5.0g8%
- Saturated Fat 2.5g13%
- Cholesterol 35mg12%
- Sodium 120mg5%
- Total Carbohydrate 30g10%
- Dietary Fiber 1.5g6%
- Sugars 12g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Store cooled Julekage in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Wrap tightly in plastic and foil before freezing.
If cardamom is unavailable, increase nutmeg and add 1/2 teaspoon of ground cinnamon. Raisins can be substituted with currants or dried cranberries.
Ensure water is warm (105-115ðF), not hot, to avoid killing the yeast. If the dough feels too sticky, add flour one tablespoon at a time. For a softer crumb, ensure the dough is well-kneaded.
