Julekake
A cardamom-scented Christmas bread studded with raisins and candied peel, sliced and spread with butter.
Cultural Context & History
The festive loaf of the season, julekake perfumes the whole house with cardamom as it bakes. Sliced and buttered, it bridges breakfast and coffee time through the Christmas weeks.
Ingredients
- 500 g wheat flour
- 80 g sugar
- 2 tsp ground cardamom
- 1 packet dried yeast
- 100 g butter, melted
- 300 ml milk, warmed
- 150 g raisins
- 50 g candied peel (sukat)
- 1 egg, beaten, to glaze
Recommended Tools
- Stand mixer with dough hookWorks the enriched dough to a supple, elastic crumb.
- Pastry brushLays down an even egg wash for a glossy crust.
- Wire cooling rackLets steam escape so the base stays firm.
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Step-by-Step Instructions
- 1
Knead the warmed milk with the flour, sugar, cardamom, yeast and melted butter to a smooth, elastic dough. Cover and leave to rise for 1 hour.
- 2
Knock back and work in the raisins and sukat until they are evenly distributed through the dough.
- 3
Divide in two, shape into round loaves, and set them on a lined baking sheet to prove for a further 45 minutes.
- 4
Score the tops lightly and brush all over with beaten egg.
- 5
Bake at 190°C (375°F) for 30–35 minutes, until deep gold and hollow-sounding when tapped underneath. Cool on a rack before slicing and serving with butter and brown cheese.
Chef's Tip
Crush whole cardamom pods and grind the seeds just before mixing — pre-ground cardamom fades fast, and this bread lives on that perfume.
Chef's Tip
Warm the milk only to blood temperature, barely tepid to a fingertip; any hotter and it will stunt the yeast, leaving the loaves dense rather than soft.
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