Norwegian Christmas Bread Recipe | Julekake Recipe
Norwegian Christmas Bread is a soft and rich sweet bread made with flour butter sugar and colorful tutti frutti shaped into a round loaf. The aroma while baking is so good and fills the kitchen making everyone wait for a slice. I find it perfect to serve warm when the weather is slightly cold.
Servings8 pieces
Ingredients
For glaze
- 1 tablespoon milk
- 1 tablespoon sugar
Instructions
- Take 1 tablespoon sugar from ⅛th cup of sugar. In a bowl add 1 tablespoon sugar along with luke warm water and milk.
- Add yeast. Set aside undisturbed for 10 minutes. It will become frothy, this shows the yeast is active.
- Now add remaining sugar ,then add butter. I transferred this to a big mixing bowl, whisk it well.
- Add flour along with cardamom powder and salt. Mix well and knead it to a smooth non-sticky dough. Adjust with adding flour if the dough is sticky.
- Roll the dough to a large round, sprinkle tutti frutti and raisins.
- Then roll it up, and bring the edges to form a round ball.
- Knead the ball slightly and place it in oil greased bowl. This is a good way to knead the fruit into dough. Keep covered and set aside to rise for an hour or until it is almost doubled.
- After an hour or so punch down the dough and knead well. Then place it in a baking tray and slightly flatten it.
- Brush it with milk. Set aside for 30-45 minutes, I left it for 30 minutes.
- Preheat oven at 180 deg C for 10 minutes.
- Sprinkle sugar on top and bake in oven at 180 deg for about 30 minutes. If you find the bread browning too quickly, cover it with foil after about 15 minutes in the oven to avoid further browning.
- Cool it on a rack. Let it cool completely before you slice it. Enjoy Norwegian Christmas Bread with the family!
Notes
- Yeast activation – I usually mix it in warm water or milk with little sugar and wait till frothy on top. If it doesn’t froth, means yeast is not good and bread won’t rise well.
- Kneading – Knead dough well till smooth and bit stretchy. This step really helps bread come soft and fluffy after bake.
- Fruit distribution – When adding tutti frutti and raisins, I like to roll dough a bit and knead fruits in gently. This spreads them even so you don’t get all clumped in one spot.
- Baking – Keep eye while in oven. If top starts browning too fast, cover loosely with foil so it not burn but still cook inside.
- Cooling – Let bread cool completely before slicing. If you cut when still hot, inside can turn sticky and gummy and slices not come neat.
Nutrition Facts
Norwegian Christmas Bread Recipe | Julekake Recipe
Amount Per Serving (75 g)
Calories 137
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 2g13%
Trans Fat 0.1g
Polyunsaturated Fat 0.3g
Monounsaturated Fat 1g
Cholesterol 8mg3%
Sodium 78mg3%
Potassium 65mg2%
Carbohydrates 24g8%
Fiber 1g4%
Sugar 5g6%
Protein 4g8%
Vitamin A 155IU3%
Vitamin C 0.1mg0%
Calcium 9mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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