Julekake

There’s something about the aroma of freshly baked bread that fills the heart with warmth, and that’s precisely what you experience with Julekake. This delightful Norwegian holiday loaf, often adorned with beautiful candied fruits and spices, brings back fond memories of family gatherings around the table. I remember as a child, eagerly waiting for the moment when my grandmother would pull this warm treasure out of the oven, its sweet scent enveloping the entire house. Each slice of Julekake is not just a treat; it’s a piece of my heritage, a reminder of the love and togetherness that defines the holiday season. The blend of flavors, with hints of cardamom and orange peel, creates a symphony that dances on your palate, making it an unforgettable dessert to share with loved ones.

Ingredients Overview for Julekake

The ingredients for Julekake come together to create a harmonious blend of flavors and textures. Each element plays a significant role in achieving that perfect balance of sweetness and spice. The star ingredient, all-purpose flour, provides the structure, while granulated sugar and butter contribute moisture and richness. The instant yeast ensures a beautiful rise, while cardamom and cinnamon infuse the loaf with their warm, aromatic personality.

• All-purpose flour: This forms the backbone of the bread, providing the necessary structure. You’ll need about 3½ to 3¾ cups, divided to help with the dough’s consistency.
• Granulated sugar: Just a ¼ cup adds a touch of sweetness to the bread, balancing the spices beautifully.
• Instant yeast: One package (7 grams) is essential for that perfect rise, making your loaf fluffy and light.
• Kosher salt: Two teaspoons enhance the flavors of the ingredients, rounding out the sweetness.
• Ground cardamom: A fragrant spice, 1¼ teaspoons adds warmth and a unique flavor that defines Julekake.
• Ground cinnamon: Just ½ teaspoon brings a lovely warmth that complements the cardamom.
• Whole milk: You’ll need ⅔ cup, divided. This gives the dough a tender crumb and adds richness.
• Unsalted butter: Six tablespoons, melted, contribute to the moistness and flavor of the bread.
• Water: ⅓ cup of lukewarm water helps activate the yeast for a successful rise.
• Large eggs: Two room temperature eggs provide structure and richness to the dough.
• Candied orange peel: A ¼ cup offers sweetness and a burst of citrus flavor that makes this bread special.
• Assorted raisins: Another ¼ cup adds a chewy texture and additional sweetness.
• Dried sweetened cranberries: ¼ cup brings a slight tartness that contrasts beautifully with the other flavors.

Instructions for Julekake

Making Julekake is a labor of love, but the results are incredibly rewarding. Follow these steps closely for a fluffy, flavorful loaf. You’ll want to savor every moment of this baking adventure!

1. In the bowl of a stand mixer, whisk together 1 cup (125 grams) of all-purpose flour, granulated sugar, instant yeast, kosher salt, ground cardamom, and ground cinnamon by hand until well combined. This mixture serves as a flavorful base for the dough.
2. In a medium saucepan, combine ⅔ cup (160 grams) of whole milk, 6 tablespoons (84 grams) of unsalted butter, and ⅓ cup (80 grams) of water; cook over medium-low heat, stirring occasionally, until the butter is melted and the mixture reaches between 120°F (49°C) to 130°F (54°C) on an instant-read thermometer. This warm mixture is crucial for activating the yeast.
3. Add the warm milk mixture to the flour mixture. Using the paddle attachment of your stand mixer, beat at medium-low speed until combined, about 1 minute. Be sure to stop and scrape the sides of the bowl occasionally to ensure everything is mixed evenly.
4. Next, add one large egg (50 grams) and beat at medium-low speed until well incorporated, about 1 minute. The egg will help bind the dough together.
5. Now, with the mixer on low speed, gradually add 2½ cups (313 grams) of all-purpose flour, mixing until everything is combined. This will form a soft dough, which is what we’re aiming for.
6. Switch to the dough hook attachment. With the mixer still on low speed, beat until a soft, slightly sticky, and elastic dough forms. This should take about 8 to 12 minutes. You may need to add up to ¼ cup (31 grams) of all-purpose flour, 1 tablespoon at a time if the dough is too sticky. It’s okay if the dough sticks to the sides slightly, as long as it passes the windowpane test.
7. With the mixer on low speed, gradually add the candied orange peel, raisins, and dried sweetened cranberries, mixing just until combined. If you feel that the mix-ins aren’t evenly distributed, use your hands to fold and squeeze the dough gently, ensuring everything is well incorporated.
8. Spray a large bowl with cooking spray. Place the dough in the bowl and turn to grease the top. Cover it with a towel and let rise in a warm, draft-free place (around 75°F/24°C) until it has doubled in size, which should take between 35 to 50 minutes.
9. Once the dough has risen, punch it down gently to remove excess air. Cover it again and let it stand for 10 minutes. This resting period helps relax the gluten.
10. On a very lightly floured surface, divide the dough into three equal portions (about 340 grams each). Shape each portion into a ball and roll between your hands to create a roughly oval shape. Cover and let stand for 15 minutes. It’s important to let the dough rest so it’s easier to shape later.
11. Take one portion of the dough seam side up. Flatten it into a 9×5-inch oval, pressing out any air bubbles as you go. Starting from one long side, fold the dough over about ½ inch at a time, pressing to seal after each fold. Repeat this until you have a tight cylinder. Roll the cylinder into a 12-inch rope. Repeat the process with the remaining portions.
12. Braid the three ropes together, pinching the ends to secure them and tucking them under slightly to keep the braid intact. This will create a beautiful loaf.
13. Spray a 9×5-inch loaf pan with cooking spray and place the braided dough inside, gently pressing to create an even layer. Cover it again and let rise in a warm, draft-free place (75°F/24°C) until it doubles in size, about 35 to 40 minutes. It’s perfectly fine if the dough puffs above the rim of the pan.
14. Preheat your oven to 350°F (180°C). In a small bowl, whisk together the remaining egg (50 grams) and another tablespoon (15 grams) of milk. Brush the top of the dough with this egg wash. If you notice any larger bubbles forming on the surface, gently pierce them before applying the wash to avoid larger holes.
15. Bake the Julekake for 12 minutes, then loosely cover with foil and rotate the pan. Continue to bake until it’s golden brown and an instant-read thermometer inserted in the center reads 190°F (88°C), this can take an additional 38 minutes. The aroma will fill your kitchen!
16. Once baked, remove the loaf from the pan and let it cool completely on a wire rack. Drizzle the cooled bread with a Sugar Glaze (recipe follows) for an extra touch of sweetness. Your Julekake is now ready to be enjoyed or stored in a bread box or somewhat airtight container at room temperature for 2 to 3 days.

Expert Tips about Julekake

Baking Julekake can be an enjoyable experience, and here are some expert tips to ensure your loaf turns out perfect every time.

• Storage: To keep your Julekake fresh, store it in a bread box or an airtight container at room temperature. Avoid refrigerating, as it can dry out the bread.
• Freezing: You can freeze Julekake for up to 3 months. Wrap it tightly in plastic wrap and then in aluminum foil for best results. Thaw at room temperature when ready to enjoy.
• Pairing: Serve Julekake with cream cheese or butter for a delicious breakfast or snack. It’s also fantastic alongside a cup of coffee or tea.
• Variations: Feel free to experiment by adding nuts or other dried fruits like apricots or dates for a unique twist on the traditional recipe.
• Temp Control: If your dough is rising too quickly, it may be too warm. Try relocating it to a cooler spot in your kitchen.

Pairing Suggestions for Julekake

When it comes to serving your delightful Julekake, the options are practically endless. Here are some wonderful pairing suggestions that complement this delicious bread:

• Morning Delight: Enjoy slices of Julekake toasted with butter or cream cheese for a cozy breakfast. Pair it with fresh fruits for a complete meal.
• Holiday Brunch: Serve Julekake at your holiday brunch alongside savory egg dishes or smoked salmon for a balanced meal.
• Snack Time: Enjoy it as a delightful snack with a cup of coffee or tea, making every break a little more special.
• Festive Dessert: Slice it up and serve with a scoop of vanilla ice cream or whipped cream for a unique dessert during festive gatherings.
• Special Occasions: This loaf is perfect for celebrations and gatherings, making it a lovely addition to any table.
• Storage Tips: Leftover Julekake can be stored in a bread box or an airtight container for up to three days, ensuring you can enjoy it for longer!

FAQ

Conclusion

Baking Julekake is more than just preparing a loaf; it’s about embracing a tradition that brings family and friends together. This aromatic bread, with its delightful spices and dried fruits, is perfect for celebrating the warmth of the season. I encourage you to try making Julekake for your next gathering. It will surely become a cherished recipe in your home, just as it has been in mine.

Julekake

The ultimate comfort food for holidays, Julekake is a sweet, spiced bread that fills your home with warmth. With its delightful mix of candied fruits and spices, this traditional Norwegian treat is perfect for sharing with loved ones. Make it tonight for a taste of festive joy!

Print Recipe Pin Recipe

Servings: 4 servings

Course: Desserts

Cuisine: Norwegian

Calories: 240

Ingredients Equipment Method Notes

Ingredients

  

• 3½ to 3¾ cups All-purpose flour divided
• ¼ cup Granulated sugar
• 1 package (0.25-ounce) Instant yeast
• 2 teaspoons Kosher salt
• 1¼ teaspoons Ground cardamom
• ½ teaspoon Ground cinnamon
• ⅔ cup plus 1 tablespoon Whole milk divided
• 6 tablespoons Unsalted butter
• ⅓ cup Water
• 2 large Large eggs room temperature and divided
• ¼ cup Candied orange peel roughly chopped
• ¼ cup Raisins roughly chopped
• ¼ cup Dried sweetened cranberries roughly chopped

Equipment

• Oven
• Mixing Bowl
• Baking Sheet
• Chef's Knife
• Peeler
• Frying Pan
• Wooden Spoon
• Whisk

Method

 

1. In the bowl of a stand mixer, whisk together 1 cup (125 grams) of all-purpose flour, granulated sugar, instant yeast, kosher salt, ground cardamom, and ground cinnamon by hand until combined.
2. In a medium saucepan, combine ⅔ cup (160 grams) of whole milk, 6 tablespoons (84 grams) of unsalted butter, and ⅓ cup (80 grams) of water; cook over medium-low heat, stirring occasionally, until the butter is melted and the temperature registers between 120°F (49°C) to 130°F (54°C).
3. Add the warm milk mixture to the flour mixture. Using the paddle attachment, beat at medium-low speed until combined, about 1 minute, stopping to scrape sides of bowl.
4. Add one large egg (50 grams) and beat at medium-low speed until combined, about 1 minute.
5. With the mixer on low speed, gradually add 2½ cups (313 grams) of all-purpose flour, mixing until combined.
6. Switch to the dough hook attachment. With the mixer on low speed, beat until a soft, slightly sticky, and elastic dough forms, about 8 to 12 minutes.
7. With the mixer on low speed, gradually add the candied orange peel, raisins, and dried sweetened cranberries, mixing just until combined.
8. Spray a large bowl with cooking spray. Place the dough in the bowl and turn to grease the top. Cover and let rise in a warm, draft-free place until doubled in size, about 35 to 50 minutes.
9. Punch down the dough gently to remove excess air and let it stand for 10 minutes.
10. On a lightly floured surface, divide the dough into three equal portions (about 340 grams each). Shape each portion into a ball, cover and let stand for 15 minutes.
11. Take one portion seam side up. Flatten it into a 9x5-inch oval. Starting from one long side, fold the dough over about ½ inch at a time, pressing to seal after each fold. Roll the cylinder into a 12-inch rope.
12. Braid the three ropes together, pinching the ends to secure them and tucking them under slightly.
13. Spray a 9x5-inch loaf pan with cooking spray and place the braided dough inside, pressing to create an even layer. Cover and let rise until doubled in size, about 35 to 40 minutes.
14. Preheat your oven to 350°F (180°C). In a small bowl, whisk together the remaining egg and another tablespoon of milk. Brush the top of the dough with this egg wash.
15. Bake for 12 minutes, then loosely cover with foil and rotate the pan. Continue to bake until golden brown, about 38 more minutes.
16. Once baked, remove from the pan and cool completely on a wire rack. Drizzle with sugar glaze and enjoy.

Notes

• Use quality yeast: Make sure your instant yeast is fresh for the best rise.
• Windowpane test: This test helps you know your dough has developed enough gluten for the perfect texture.
• Storage: Store leftover Julekake in a bread box or airtight container for maximum freshness.
• Freezing: Wrap slices tightly in plastic wrap and foil before freezing to preserve quality.
• Experiment: Feel free to try different dried fruits to personalize your loaf!

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Meet Audrey Hayes

I’m Audrey! I founded Cozy Daily Recipes to help you find joy in the kitchen every single day. I personally test and approve every recipe we publish to ensure it’s worthy of your table. Whether I'm slow cooking a Sunday roast or whipping up a quick lunch, my goal is to make your cooking life easier and more delicious.