Julekake

Julekake (Norwegian Christmas bread) is a lightly sweetened yeast bread perfumed with cardamom and studded with candied fruits and golden raisins. It’s the bread that shows up on every Norwegian holiday table from late November through New Year’s, and once you smell it baking, you’ll understand why.

The dough starts with a warm milk and butter mixture that activates the yeast and melts the sugar into the flour. Cardamom is the signature spice here. It gives julekake that distinctive Scandinavian warmth you won’t get from cinnamon or nutmeg alone. After the first rise, the candied fruits and raisins get folded in by hand so they distribute without crushing.

Two rises give the bread a soft, pillowy crumb. An egg yolk wash before baking creates that glossy, golden crust, and a drizzle of confectioners’ icing with almonds and candied cherries on top makes each loaf look as festive as it tastes.

Chef Tips

• Keep the milk mixture at 115-120°F (46-49°C) when adding to the yeast. Too hot and you’ll kill the yeast; too cool and it won’t activate.
• Toss the candied fruits and raisins in a little flour before folding in. This prevents them from sinking to the bottom of the loaf.
• The dough should feel soft and slightly tacky after kneading. If it’s stiff, the bread will be dense.
• Let the loaves cool completely before drizzling the icing, or it will melt and pool off.

Variations

• Replace candied fruits with dried cranberries and orange zest for a more modern take.
• Add a splash of brandy to the icing for extra holiday spirit.
• Shape the dough into round boules instead of loaf pans for a rustic look.