Scandinavian Christmas bread with cardamom and raisins
1 loaf (about 12 slices) · 2 hours 55 minutes · Loaf tin
A moist, cardamom-scented Christmas bread with raisins and candied peel, baked in a loaf tin. The deep tin supports the rich dough so the loaf rises tall.
Scandinavian Christmas bread, or Norwegian julekake, is a rich yeast dough with butter, egg and cardamom, studded with raisins and candied peel. It rises twice, is brushed with egg, sprinkled with sugar and baked in a tin at 190 °C. Serve it sliced with butter and cheese.
Ingredients
1 loaf (about 12 slices)
- 25 g fresh yeast or 7 g fast-action dried yeast
- 250 ml milk
- 75 g butter
- 1 egg
- 85 g caster sugar
- 1½ tsp ground cardamom
- ½ tsp salt
- About 450 g strong white bread flour
- 75 g raisins
- 50 g chopped candied peel
- Butter for the tin
To finish
- 1 egg
- 2 tbsp caster sugar
Method
- Soak the raisins in warm water for 10 minutes, then pat them dry. Melt the butter, add the milk and warm to body temperature, about 37 °C. Stir the yeast into a little of the liquid in a large bowl.
- Add the rest of the liquid, the egg, sugar, cardamom, salt and most of the flour. Knead for about 10 minutes in a mixer until smooth and glossy. The dough should be soft and slightly sticky.
- Briefly knead in the raisins and candied peel. Cover and leave to rise for about 1 hour, until doubled.
- Butter the loaf tin. Press the dough into a rectangle, roll it up tightly from the short side and place it seam-side down in the tin. Cover and prove for about 45 minutes. Heat the oven to 190 °C.
- Brush the loaf with beaten egg and sprinkle with the sugar. Bake low in the oven for 35–40 minutes, laying a sheet of foil loosely over the top if it browns too quickly after 20 minutes.
- The bread is done when it sounds hollow when tapped underneath, or reads 92–95 °C in the centre. Turn out onto a wire rack and leave to cool before slicing.
Why it works
A rich dough with butter, egg and fruit tends to spread on a flat tray. The deep loaf tin supports it so it rises upwards and bakes evenly, and any sugar that caramelises against the edge wipes easily off the enamel.
FAQ
Can I bake Christmas bread ahead?
Yes. Wrapped in a tea towel or bag it stays moist for a few days, and it freezes well. Defrost at room temperature and warm the slices lightly.
What can I use instead of candied peel?
Chopped dried apricots, dried cranberries or finely grated orange zest all work well. You can also simply add more raisins.
Why is my Christmas bread dense?
Usually the dough had too much flour or too short a rise. Doughs enriched with butter and egg rise more slowly, so let it fully double before shaping.
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