Julekake is a traditional Norwegian Christmas bread that fills your kitchen with the warm, aromatic scent of ground cardamom and butter. This enriched dough creates a soft, tender crumb that is slightly sweet and incredibly comforting. Studded with plump light raisins and bright candied fruits, each bite offers a delightful contrast of textures and flavors. It is perfect for festive morning coffee, holiday tea parties, or as a special treat during the winter season. While it requires some patience for rising, the result is a beautiful, golden-brown loaf that looks impressive on any table. This recipe yields two round loaves, making it ideal for sharing with family and friends during the holidays.
Julekake – Cardamom Bread
Description
Julekake is a traditional Norwegian Christmas bread that fills your kitchen with the warm, aromatic scent of ground cardamom and butter. This enriched dough creates a soft, tender crumb that is slightly sweet and incredibly comforting. Studded with plump light raisins and bright candied fruits, each bite offers a delightful contrast of textures and flavors. It is perfect for festive morning coffee, holiday tea parties, or as a special treat during the winter season. While it requires some patience for rising, the result is a beautiful, golden-brown loaf that looks impressive on any table. This recipe yields two round loaves, making it ideal for sharing with family and friends during the holidays.Ingredients
Directions
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In a large mixer bowl, combine 2 1/2 cups all-purpose flour, yeast, and ground cardamom.
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In a saucepan, heat milk, sugar, butter, and salt just until warm (115°F/46°C) and the butter is almost melted, stirring constantly.
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Add the heated milk mixture to the flour mixture; add 1 egg.
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Beat at low speed of an electric mixer for 1/2 minute.
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Beat at high speed for 3 minutes, scraping sides of bowl constantly.
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Stir in candied fruits (if using), raisins, and as much of the remaining 2 1/2 cups all-purpose flour as you can mix in with a spoon.
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Turn dough out onto a lightly floured surface.
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Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic, about 6 to 8 minutes total.
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Shape dough into a ball.
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Place in a lightly greased bowl; turn once to grease surface.
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Cover and let rise in a warm place until doubled in size, about 1 1/2 hours.
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Punch dough down; divide dough in half.
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Cover and let rest for 10 minutes.
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Shape into 2 round loaves; place on greased baking sheets.
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Flatten each loaf slightly to a 6-inch diameter.
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Cover and let rise until nearly doubled, 45 to 60 minutes.
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Stir together 1 slightly beaten egg yolk and 2 tablespoons water, brush over loaves.
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Bake in a 350°F (175°C) oven for 35 minutes or until done.
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Cool on a wire rack.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 3629.6kcal
- % Daily Value *
- Total Fat 62.8g97%
- Saturated Fat 34.4g172%
- Cholesterol 226.8mg76%
- Sodium 1250.0mg53%
- Total Carbohydrate 683.1g228%
- Dietary Fiber 26.6g107%
- Sugars 158.9g
- Protein 83.0g166%
* 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
Storage: Store cooled bread in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
Variations: You can substitute the candied fruits with dried cranberries, orange peel, or chopped almonds for a different flavor profile.
Tip: Ensure the milk mixture is warm, not hot, to avoid killing the yeast. If the dough feels too sticky during kneading, add flour one tablespoon at a time.
