Norwegian Christmas Bread Recipe

Introduction

Norwegian Christmas Bread, or Julekake, is a festive sweet bread filled with golden raisins and candied fruits. Soft, fragrant with cardamom, and topped with a shiny glaze, it’s a delightful treat perfect for holiday gatherings.

Ingredients

• 4 1/2 teaspoons (2 packages) active dry yeast
• 1/2 cup warm water (105°F to 115°F)
• 2 cups lukewarm milk
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 teaspoons salt
• 1 teaspoon ground cardamom
• 2 eggs, beaten
• 7-8 cups all-purpose flour
• 1 cup golden raisins (sultanas)
• 1 cup mixed candied fruits
• Egg wash: 1 egg + 1 tablespoon water, beaten
• 1/2 cup pearl sugar
• Glaze:
  • 2 cups confectioners’ sugar
  • 3-4 tablespoons milk or cream
  • Vanilla extract
• Candied fruit for garnish (optional)

Instructions

1. Step 1: In the bowl of an electric mixer, dissolve the yeast in the warm water and let stand for 5 minutes until foamy.
2. Step 2: Fit the mixer with the paddle attachment. Blend in the milk, sugar, butter, salt, cardamom, and beaten eggs. Mix well, even if butter pieces float; this is normal.
3. Step 3: Stir in 3 1/2 cups of flour and beat well. Add half of the remaining flour and beat again. Then add another 3 1/2 cups flour, mixing to form a soft dough. Cover and let rest for 15 minutes.
4. Step 4: Replace the paddle with the dough hook. Knead the dough on low speed for 10 minutes, adding the remaining flour 1/4 cup at a time until the dough is smooth, elastic, and satin-like. You may not need all the flour.
5. Step 5: Stop the mixer and knead in the golden raisins and candied fruits at medium speed until evenly distributed.
6. Step 6: Lightly grease a large bowl and place the dough inside. Cover with plastic wrap and let it rise in a warm place until doubled in size.
7. Step 7: Punch down the dough, cover, and let it rise again until doubled.
8. Step 8: Grease three 8 or 9-inch round cake pans. Turn dough onto a lightly floured surface and knead briefly until not sticky. Divide into three equal parts and shape each into a smooth round ball by tucking the edges underneath and rotating.
9. Step 9: Place each ball in a prepared pan, cover with plastic wrap, and let rise until doubled.
10. Step 10: Preheat the oven to 375°F (190°C).
11. Step 11: Brush the tops with egg wash and sprinkle evenly with pearl sugar. Bake for 25-30 minutes, until golden brown and fragrant.
12. Step 12: Turn the bread out onto wire racks to cool slightly.
13. Step 13: To make the glaze, whisk confectioners’ sugar with just enough milk or cream to form a thick glaze. Add vanilla extract. Generously brush the glaze over each loaf and garnish with additional candied fruit if desired.

Tips & Variations

• If you don’t have pearl sugar, coarse sanding sugar can be a good substitute for topping.
• For a richer flavor, try substituting half the milk with buttermilk or cream.
• Use a dough thermometer to keep liquids within the recommended temperature to activate the yeast without killing it.
• Lightly toast the raisins before adding for deeper flavor.
• This bread freezes well; wrap tightly in foil and freeze for up to 3 months.

Storage

Store the bread wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, freeze wrapped loaves for up to 3 months. To reheat, thaw at room temperature and warm briefly in a low oven or microwave before glazing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this bread without a stand mixer?

Yes, you can mix and knead the dough by hand, though it will require more effort and about 10-15 minutes of kneading to develop gluten properly.

What can I substitute for candied fruits?

If you prefer, chopped dried apricots, cherries, or even chopped nuts can be used instead of candied fruits for a different texture and flavor.

Norwegian Christmas Bread Recipe

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Norwegian Christmas Bread is a traditional sweet, cardamom-spiced bread enriched with golden raisins, mixed candied fruits, and a delicate vanilla glaze. This festive bread is perfect for holiday celebrations, featuring a soft and elastic dough that is kneaded and baked to a golden finish, then topped with pearl sugar and a luscious glaze for added sweetness and festive charm.

• Author: Rita
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 2 hours 45 minutes
• Yield: 3 round loaves (8–9 inches each) 1x
• Category: Bread
• Method: Baking
• Cuisine: Norwegian

Ingredients

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Yeast Mixture

• 4 1/2 teaspoons (2 packages) active dry yeast
• 1/2 cup warm water (105°F to 115°F)

Dough

• 2 cups lukewarm milk
• 1/2 cup sugar
• 1/2 cup butter, softened
• 2 teaspoons salt
• 1 teaspoon ground cardamom
• 2 eggs, beaten
• 7–8 cups all-purpose flour
• 1 cup golden raisins (sultanas)
• 1 cup mixed candied fruits

Egg Wash and Topping

• 1 egg + 1 tablespoon water, beaten (for egg wash)
• 1/2 cup pearl sugar

Glaze

• 2 cups confectioners’ sugar
• 3–4 tablespoons milk or cream
• Vanilla extract, to taste
• Candied fruit for garnish (optional)

Instructions

1. Activate Yeast: In the bowl of an electric mixer, dissolve the active dry yeast in warm water and let it stand for 5 minutes until it becomes foamy, indicating the yeast is active.
2. Prepare Dough Base: Fit the mixer with the paddle attachment and blend in the lukewarm milk, sugar, softened butter, salt, ground cardamom, and beaten eggs. Mix well, even if chunks of butter float on top—it will come together soon.
3. Add Flour: Stir in 3 1/2 cups of all-purpose flour and beat well, then add half the remaining flour and beat again. Add another 3 1/2 cups of flour to form a soft dough. Cover the dough and let it rest for 15 minutes.
4. Knead Dough: Switch to the dough hook attachment on the mixer. Knead the dough on low speed for 10 minutes, adding the remaining flour 1/4 cup at a time until you get a smooth, satin, elastic dough. You might not need all the flour.
5. Add Fruits: Stop the mixer and add the golden raisins and mixed candied fruits. Knead again at medium speed until the fruit is evenly distributed throughout the dough.
6. First Rise: Lightly grease a large bowl or clean the mixing bowl and grease it. Place the dough inside, cover with plastic wrap, and let it rise in a warm place until doubled in size.
7. Punch Down and Second Rise: Punch down the dough and cover it again. Let it rise until doubled in bulk once more.
8. Shape Dough: Grease three 8 or 9-inch round cake pans. Turn the dough out onto a lightly floured surface and knead briefly (3-4 turns) until it is no longer sticky. Divide into three equal parts and shape each into a tight, even round ball by tucking and rotating the dough with your fingertips.
9. Final Proof: Place each dough ball in a prepared pan, cover with plastic wrap, and let stand until doubled in size.
10. Preheat Oven and Prepare for Baking: Preheat your oven to 375°F (190°C). Brush the tops of the dough rounds with the egg wash and sprinkle pearl sugar on top.
11. Bake Bread: Bake the bread for 25-30 minutes until golden brown and fragrant. Once baked, turn the breads out onto wire racks and let them cool slightly before glazing.
12. Make and Apply Glaze: In a large bowl, whisk the confectioners’ sugar with enough milk or cream to create a very thick glaze. Add vanilla extract to taste. Generously glaze each loaf and optionally garnish with additional candied fruit.

Notes

• Use lukewarm liquids to avoid killing the yeast.
• The dough may appear uneven or oily early on due to butter but will come together through kneading.
• Adding fruit towards the end of the kneading prevents them from breaking apart.
• Shaping the dough properly ensures an even, round loaf with a nice crumb.
• Allow enough rising time for the bread to be light and fluffy.
• The glaze adds a festive sweetness and helps keep the bread moist.
• Use fresh yeast for best results but adjust quantity accordingly if substituting.

Keywords: Norwegian Christmas Bread, cardamom bread, festive bread, sweet bread, holiday bread, raisin bread, candied fruit bread, glazed bread