Norwegian Christmas Bread (Julekake)

Andrea Potischman | Dec 15, 2023

Norwegian Christmas bread, also known as Julekake, is a traditional holiday bread that is enjoyed throughout Norway during the Christmas season. This delicious bread has been a staple in Norwegian homes for centuries and is loved for its rich and aromatic flavors. In my modern version of this classic bread, I use a combination of dried cranberries, cherries, golden raisins, and blueberries with the more traditional spices and flavorings; ground cinnamon, cardamon, and orange zest.

Julekake originated from a time when Christmas was celebrated for several days, and families would bake large loaves of bread to last them throughout the festive period. Many of the first Julekake bread recipes were made using a combination of wheat and rye flour, mixed with raisins, candied orange peel, and cardamom for a seasonal festive taste.

Traditionally, Julekake is eaten on Christmas Eve, often accompanied by butter, cheese, or jam. It is also enjoyed during the Christmas morning breakfast and is a popular treat to share with friends and family.

Similar breads are made in different parts of the world, such as the German Stollen, Swedish Lussekatter, and Italian Panettone. These lovely breads share a common theme of being slightly sweet and aromatic, with a mixture of fruits and spices commonly seen in many types of baked goods during the holiday season.

Julekake is a delicious and festive bread that is sure to bring warmth and cheer to any holiday celebration. Making this seasonal bread is a wonderful culinary tradition that has been passed down through generations and is a must-try for anyone looking to experience the flavors of a Norwegian Christmas.

Norwegian Christmas Bread (Julekake)

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2 ratings

Servings:

6

Prep:

30 minutes

Cook:

30 minutes

Wait:

2 hours

Total:

1 hour

Ingredients:

For the Bread:

• 1/2 cup unsalted butter
• 2 cups warm milk
• 1/4 teaspoon ground cardamom
• 2 1/4 teaspoons active dry yeast
• 1/3 cup sugar, divided
• 1 egg lightly beaten
• Zest of one orange
• Pinch of salt
• 1/2 teaspoon cinnamon
• 3 cups all-purpose flour
• 1 1/3 cups dried fruit (I use a mixture of cranberries, cherries, golden raisins, and blueberries)
• 1 egg blend with 1 teaspoon water, for the egg wash
• 1 1/2 tablespoons pearl sugar

Directions:

1. For the Bread, in a small saucepan add the butter and place over low heat. Add the milk and scald. Remove from the heat and add the cardamom, allow to steep while the milk cools slightly.
2. In a large mixing bowl add the yeast with 1/4 teaspoon of the sugar just a little of the warm milk. Mix to blend, cover with plastic, and let it proof until it bubbles about 5 to 10 minutes. Add the remaining milk, 1 egg, the remaining sugar, the orange zest, salt, and cinnamon. Add 3 cups of flour and gently mix with your hands until the dough begins to pull away from the sides of the bowl.
3. Transfer the dough to a lightly floured surface and knead for about 10 minutes. Fold in the dried fruit and transfer to a well-greased clean mixing bowl. Cover with a clean towel and let rise in a warm lake in the kitchen until doubled about 1 hour.
4. Punch down the dough and form into a smooth ball. Place the dough ball in a well-greased 9-inch round cake pan. Cover with the towel and let rise again until doubled about 1 hour.
5. Preheat the oven to 375 degrees F.
6. Brush the loaves with the egg wash and sprinkle with the pearl sugar. Place in the oven and bake for 30 minutes, or until golden. Cool on a wire rack before slicing.