📝 About This Recipe
Julekake is the quintessential Norwegian Christmas bread, a rich, cardamom-scented loaf that fills the home with the warm aroma of the holidays. This golden, brioche-like loaf is studded with sweet raisins and bright candied citron, offering a perfect balance of spice and citrus. Traditionally served during the dark winter months, it represents the warmth and hospitality of Scandinavian 'koselig' culture.
🥗 Ingredients
Dough Base
- 2 cups Whole milk (warmed to 110°F/43°C)
- 2 1/4 teaspoons Active dry yeast (one standard packet)
- 3/4 cup Granulated sugar
- 3/4 cup Unsalted butter (softened and cubed)
- 1 large Egg (at room temperature)
Dry Ingredients & Spices
- 5 1/2 to 6 cups All-purpose flour (plus extra for dusting)
- 1 1/2 teaspoons Ground cardamom (freshly ground is best)
- 1 teaspoon Fine sea salt
Fruits
- 1 1/2 cups Raisins (dark or golden)
- 1/2 cup Candied citron or mixed peel (finely chopped)
Glaze and Finish
- 1 large Egg (beaten with 1 tbsp water for egg wash)
- 2 tablespoons Pearl sugar (optional garnish)
👨🍳 Instructions
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1
In a small bowl, combine the warm milk and a pinch of the sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes until it becomes foamy and active.
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2
In the bowl of a stand mixer fitted with the dough hook, combine the yeast mixture, the remaining sugar, the egg, and the ground cardamom. Mix on low speed until combined.
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3
Gradually add 4 cups of the flour and the salt. Mix on medium-low speed until a shaggy dough begins to form.
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4
Add the softened butter one cube at a time, allowing each piece to incorporate before adding the next. This ensures a silky, brioche-like texture.
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5
Continue adding the remaining flour, half a cup at a time, until the dough is soft and slightly tacky but pulls away cleanly from the sides of the bowl.
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6
Knead the dough on medium speed for 5-7 minutes (or 10 minutes by hand) until it is smooth, elastic, and passes the windowpane test.
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7
Gently fold in the raisins and candied citron by hand or on the lowest mixer speed until evenly distributed throughout the dough.
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8
Place the dough in a lightly greased bowl, cover with a damp cloth, and let it rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
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9
Turn the dough onto a lightly floured surface and divide it into two equal portions. Shape each into a smooth, tight round loaf.
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10
Place the loaves on a parchment-lined baking sheet. Cover loosely and let rise for another 45-60 minutes until puffy.
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11
Preheat your oven to 350°F (175°C). Gently brush the tops of the risen loaves with the egg wash and sprinkle with pearl sugar if using.
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12
Bake for 35-40 minutes. The loaves should be a deep golden brown and sound hollow when tapped on the bottom. An instant-read thermometer should register 190°F (88°C).
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13
Transfer the loaves to a wire rack and allow them to cool completely before slicing to ensure the crumb structure sets properly.
💡 Chef's Tips
For the best flavor, use freshly ground cardamom seeds rather than pre-ground powder; the aromatic difference is incredible. If your raisins are very dry, soak them in warm water or rum for 15 minutes, then pat dry before adding to the dough. Avoid adding too much flour; the dough should be soft and supple to ensure the final bread isn't tough. If the bread is browning too quickly in the oven, tent it loosely with aluminum foil for the last 10 minutes of baking. To store, wrap tightly in plastic wrap; Julekake also freezes beautifully for up to 3 months.
🍽️ Serving Suggestions
Serve thick slices toasted and slathered with salted Norwegian butter. Pair with Geitost (Norwegian brown goat cheese) for a truly authentic sweet-and-savory experience. Enjoy a slice alongside a hot cup of strong Scandinavian coffee or mulled Gløgg. Leftover slices make world-class French toast or bread pudding on Boxing Day. Serve with a side of cloudberry or lingonberry jam.