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Julekage

Julekage (pronounced yoo-ley-key-yeh) is a popular Norwegian Christmas fruit bread filled with candied fruit, golden raisins and cardamom. Glistening sugar and snow-white icing top this special holiday bread.

Yield 1 round loaf

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Ingredients

Dough

3 1/3 cups bread flour, divided
1 (0.25oz) package (7g) or 2 1/4 teaspoons Red Star Active Dry Yeast
1/4 cup granulated sugar
1/2 teaspoon salt
1/3 cup evaporated milk
2/3 cup water
1/2 cup unsalted butter
1 large egg (room temperature)
1/2 teaspoon ground cardamom
1/4 cup citron or candied fruit (finely chopped)
1/2 cup golden raisins

Glaze

1 large egg
1 tablespoon milk
1/3 cup sugar cube, crushed (or pearl sugar)

Icing

1 cup confectioners’ sugar
1 tablespoon water
1 tablespoon butter (softened)
1/2 teaspoon almond extract

Instructions

In a stand mixer bowl, add 1 cup flour, yeast, sugar and salt; mix well. In a saucepan or microwave-safe dish, heat evaporated milk, water and butter to 120-130ºF (butter does not need to melt). Add to flour mixture. Using a paddle attachment, blend on low speed for 30 seconds. Beat 2 to 3 minutes on medium speed. Add egg; beat 1 minute.
Switch to dough hook attachment. On low speed, gradually add enough remaining flour to make firm dough. On medium speed, knead until smooth and elastic, about 5 to 7 minutes.
(NOTE: For hand mixing: following above steps, mix ingredients in large mixing bowl using a wooden spoon or dough whisk. Knead on floured surface until smooth and elastic.)
Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until indentation remains after poking dough with finger down to second knuckle, about 1 hour.
Combine cardamom, candied fruit and raisins in a small bowl; set aside.
Punch down to remove air bubbles. Turn dough onto lightly floured surface; press flat. Spread candied fruit and raisins across dough. Fold dough; knead fruits evenly throughout dough. Cover and let dough relax 10 minutes.
Shape dough into a smooth ball; place on greased or parchment paper-lined baking sheet. Press dough to flatten somewhat.
Prepare glaze: Combine egg and milk. Brush over top and sides of dough. Cover; let rise in a warm place until indentation remains after touching. Brush again with glaze; liberally sprinkle sugar over top.
Preheat oven to 350°F.
Bake for 35 to 45 minutes until golden brown. Remove from pan; cool on rack.
Prepare icing: Combine icing ingredients (add additional sugar or water to get the desired consistency); drizzle over cooled loaf. For added color, sprinkle candied fruit on top of icing.

Notes

Get Bread Machine Method here.

Photo by A Treats Affair.

Thank you so much for the recipe. I have used Red Star Yeast for many years and it is wonderful. Just have never gone to your web site. Keep up the good work. I do my baking by hand for most breads. When my children were young and in grade school, I made homemade bread all the time. UNTIL I heard my children were trading their homemade bread for bought commercial bread. This did not make me happy…….