The Best Norwegian Christmas Bread With Cardamom (Julekake)
The beginning of my cardamom spice journey began with this Norwegian Christmas Bread. My grandmother used to bake this bread with me when I was a little girl and I fondly remember watching her gently hands knead the dough and the smell of the warm spices. The recipe she used was from my great-grandmother Olga (her Norwegian mother ) and passed down to me. I am so excited to share with you how to make the best Norwegian Christmas Bread (Julekake)!
Norwegian Christmas bread is soft but with a firm crumb, earthy spiced, and with a delicious top crust. It is shaped into a rustic ball and egg-washed before baking to give it a soft shine and sprinkled with coarse sugar. You can divide the dough and bake it in two (2) 8×4 inch bread loaf pans, make one 14″ round loaf (this is what I do), or make 2 7″ round loaves.
The Use Of Spices In Norwegian Bread
All aspects of the spice trade were a huge enterprise of ancient origins that drastically influenced the culture and economy of the area. The trading of spices began as far as 1000 BCE and continued to expand further from India and other Asian countries towards eastern and western Europe. Cinnamon, cardamom, frankincense, myrrh, ginger, cassia, saffron, and turmeric were some of the first traded spices.
There is a long and winding history of when exactly the spice trade came to Norway. However, this traditional Norwegian Christmas bread became popular sometime in the 17th century with exotic spices and citrus spices being more readily available. The key ingredients are cardamom and cinnamon- they make this traditional recipe taste and smell amazing.
The History of Bread In Norway
The history of bread in Norway dates back to the Viking Age. Bread was an important part of the Viking diet, often made with barley, rye, or wheat. The Vikings also made a type of bread called flatbread, which was made with oats or barley and was cooked on a griddle.
In the Middle Ages, bread became even more important in Norway. Bread was often the only source of carbohydrates for the Norwegian people, and it was also used as a form of currency. Bread was also used in religious ceremonies, and it was often given as a gift.
Today, bread is still an important part of Norwegian culture. Bread is eaten for breakfast, lunch, and dinner, and it is also used in many different dishes. Norwegian bread is often made with rye flour and often flavored with spices such as cinnamon, cardamom, and cloves.
Traditional Norwegian Food
Norwegian food is known for its simplicity and use of fresh, local ingredients. Serve some of these traditional dishes alongside this Norwegian Christmas bread with cardamom. Some of the most popular Norwegian dishes include:
- Lefse: A type of flatbread made from wheat flour, water, and salt.
- Pølser: Sausages made from pork, beef, or lamb.
- Fiskeboller: Fish balls made from cod or haddock.
- Kjøttkaker: Meatballs made from beef or pork.
- Potetmos: Mashed potatoes.
- Risgrøt: Rice porridge.
- Smultring: A type of donut.
- Kransekake: A traditional Norwegian Christmas cake made from rings of marzipan.
Norwegian Christmas bread, or Julekake, is a sweet bread that is often served during the Christmas season. It is made with various spices, including cinnamon, cardamom, and cloves, and it is often decorated with raisins and almonds.
Different Spices, Fruits, And Nuts To Use In The Best Norwegian Christmas Bread With Cardamom (Julekake)
Norwegian Christmas bread, or Julekake, is a sweet holiday bread that is often served during the Christmas season in the Scandinavian countries. It is made with various spices, including cinnamon, cardamom, and cloves, and it is often decorated with raisins and almonds.
Common spices used in Norway include:
- Cinnamon
- Cardamom
- Cloves
- Allspice
- Nutmeg
- Ginger
- Pepper
These spices are often used in bread, cakes, and other desserts. They are also used in savory dishes, such as meat dishes and stews.
The most common spices used in Norwegian Christmas bread are cinnamon, cardamom, and cloves. These spices give the bread a warm, festive flavor.
Dried fruits and nuts used in Norwegian Christmas bread are;
- Raisins
- Candied fruit
- Candied orange peel
- Candied lemon peels
- Dried cranberries
- Bilberries (ancient wild blueberries)
- Plums
- Candied green cherries
- Golden raisins
- Citrus peel
- Wild apples
- Raspberries
- Almonds
- Hazelnuts
Why Do We Scald Milk
There are several reasons why we scald milk. One reason is to kill any harmful bacteria that may be present in the milk. Another reason is to make the milk easier to digest. Scalding milk also helps to improve the flavor and texture of the milk.
In the context of making Norwegian Christmas bread, scalding the milk helps to activate the yeast and make it easier to dissolve. This results in a lighter and fluffier bread.
Preparing The Yeast
Breadmaking is an art. There are many different techniques that people use all over the world. As you grow in your bread-making journey you will learn what works for you by touch, sight, and smell. Yeasted bread is fun and simple!
Make it bloom before mixing all the ingredients together. That means adding the measured amount of yeast to a liquid for a couple of minutes or so minutes until it is bubbly and foamy. “Proofing” the yeast first ensures that it is going to work and it is ready to start its process.
This Norwegian Christmas breast with cardamom uses 3 teaspoons of yeast (a typical packet is 2 1/4 teaspoons). I buy yeast by the pound and store it in a mason jar in the freezer door – this makes it easy to measure any amount. Take a 1/4 cup of water and mix in the yeast with a fork until it is combined. Let it sit while you beat the butter and coconut oil.
Ingredients In The Best Norwegian Christmas Bread With Cardamom (Julekake)
These are the ingredients to make a slightly sweet Christmas Norwegian julekake:
- 1 1/2 cups of scaled milk
- 6-6 1/2 cups of all-purpose flour
- 1 1/2 teaspoon of cardamom
- 1/2 teaspoon of cinnamon
- 1 teaspoon of salt
- 1/2 cup of unsalted butter (one stick) at room temperature
- 1/4 cup of coconut oil (solid at room temperature)
- 1/2 cup of granulated sugar
- 1 egg
- 1 – 1 1/2 cups total of dried raisins and cranberries
- Yeast mixture – 3 teaspoons of active dry yeast mixed into 1/3 cup of warm water (less than 100 degrees)
- Topping – Egg wash of one egg beaten with two teaspoons of water. Sprinkle top with turbinado or larger cane sugar.
Notes:
-Bread flour is okay to substitute for all-purpose flour.
– Add more cardamom or cinnamon if you like. Also, try nutmeg or allspice!
– For the salt, I use fine ground pink sea salt.
– Substitutes for sugar would be brown sugar for a rich flavor or monk fruit sweetener for a lower carb option.
Instructions on How To Make The Best Norwegian Christmas Bread With Cardamom (Julekake)
- Scald the milk – measure out the milk into a saucepan and heat to a temperature of 180 degrees F (not boiling). Remove from heat and let cool while you prepare the other ingredients.
- Make the yeast mixture – in a small bowl or cup sprinkle yeast onto 1/3 cup of lukewarm water and mix.
- In the large mixing bowl of a stand mixer with the paddle attachment, beat the butter and coconut oil until combined.
Add in the warm milk (less than 110 or you’ll kill the yeast), the yeast mixture, cardamom, cinnamon, and three (3) cups of flour. Beat for one minute.
- Switch to the dough hook attachment and add in the egg, turn the machine to medium and add one cup of flour at a time. Watch the bread dough come together and pull from the sides when ready.
- Add in the raisins and cranberries. Let the mixer knead the dough for 6-8 minutes.
- After the 8 minutes, turn the dough onto a floured surface and knead it for a minute to feel its consistency. It should be a soft dough that comes together to form a tight ball.
To Rise
- Place dough into a large bowl (greased bowl) and cover it with plastic wrap (or a shower cap like me) and a tea towel. Set the bowl in a warm place and let the dough rise for 1 – 1 1/2 hours or until almost doubled in size.
- Punch down the dough and turn it out onto the counter. Form dough into a tight round ball again (or whatever shape you want) and set it on a prepared baking sheet with parchment paper. Cover with a towel and let rest for 40 minutes.
To Bake
- Heat the oven to 375 degrees. Brush the top of the dough with an eggwash and sprinkle with coarse sugar.
- Bake for 30 minutes, then cover the top very loosely with aluminum foil to prevent the top from burning. Continue baking for another 20-25 minutes. (50-55 minutes total)
- Check the temperature with a digital thermometer and when the bread reaches 190 degrees F it is done.
- Set it on a cooling rack and cool completely before cutting. Enjoy!
Notes:
-You can knead the dough by hand. Knead until the dough comes together and springs back lightly when touched.
-An egg wash makes the top crust so soft and delicious. Turbinado sugar or large cane sugar gives the top of the bread a sweetened flavor and a slightly crisp texture. Don’t skip this step!
How To Cut, Serve, And Store The Best Norwegian Christmas Bread With Cardamom (Julekake)
To cut this bread, make sure it is cooled and use a sharp serrated bread knife. I usually cut slices and then cut those in half. If you cut the whole loaf, it will be easy for everyone to grab a slice and enjoy.
This original Christmas julekake can be made and served any time of the year not just for special occasions. Christmas bread is great toasted for breakfast or for making ham sandwiches at lunch. Put it on a brunch table or serve it with a Yuletide dinner! Serve it with:
- Healthy pea soup
- Polish tomato soup
- Chili
- Dirty Rice
- Sausage egg casserole
- Irish vegetable soup
- Curried potato corn chowder
- Bean and potato soup
To store Norwegian Christmas bread place the cut or uncut loaf in a plastic bag or other airtight container. It will stay fresh on the counter for 3-6 days. The difference is climate. It will last longer in a cool and dry climate vs. a warm humid environment. You can wrap a loaf very tightly in several layers of plastic wrap or a freezer bag and freeze it for up to 3 months. Thaw in the refrigerator overnight.
Wrapping Up The Best Norwegian Christmas Bread With Cardamom (Julekake)
The best Norwegian Christmas bread with cardamom is probably one of the most meaningful Christmas recipes to me. It evokes so many memories of being a little girl baking with my grandmother, the smell of cardamom is unforgettable. Here are some other holiday traditions that are important to our family.
The best thing about this bread is that it is so versatile – it is great for sandwiches, french toast, plain, or toasted with butter
As far as yeast bread recipes go this is an easy recipe – perfect to add to your Christmas baking list. Make several loaves and give them as gifts or freeze some for later. Serve this traditional julekake as part of your Christmas breakfast and it will quickly become a family favorite.
I would love to hear from you after you make this bread – it is an honor to share this delicious recipe with you all. Check out another family recipe of easy no-chill Norwegian butter cookie recipe with chocolate chips – they are delicious too!
Cheers,
Sarah
Recipe Card For The Best Norwegian Christmas Bread With Cardamom (Julekake)
The Best Norwegian Christmas Bread With Cardamom (Julekake)
Ingredients
- 1 1/2 cups of scaled milk
- 6-6 1/2 cups of all-purpose flour
- 1 1/2 teaspoon of cardamom
- 1/2 teaspoon of cinnamon
- 1 teaspoon of salt
- 1/2 cup of unsalted butter one stick at room temperature
- 1/4 cup of coconut oil solid at room temperature
- 1/2 cup of granulated sugar
- 1 egg
- 1 – 1 1/2 cups total of dried raisins and cranberries
- Yeast mixture – 3 teaspoons of active dry yeast mixed into 1/3 cup of warm water less than 100 degrees
- Topping – Egg wash of one egg beaten with two teaspoons of water. Sprinkle top with turbinado or larger cane sugar.
Instructions
- Scald the milk – measure out the milk into a saucepan and heat to a temperature of 180 degrees F (not boiling). Remove from heat and let cool while you prepare the other ingredients.
- Make the yeast mixture – in a small bowl or cup sprinkle yeast onto 1/3 cup of lukewarm water and mix.
- In the large mixing bowl of a stand mixer with the paddle attachment, beat the butter and coconut oil until combined.
- Add in the warm milk (less than 110 or you’ll kill the yeast), the yeast mixture, cardamom, cinnamon, and three (3) cups of flour. Beat for one minute.
- Switch to the dough hook attachment and add in the egg, turn the machine to medium and add one cup of flour at a time. Watch the bread dough come together and pull from the sides when it is ready. Add in the raisins and cranberries. Let the mixer knead the dough for 6-8 minutes.
- After the 8 minutes, turn the dough onto a floured surface and knead it for a minute to feel its consistency. It should be a soft dough that comes together to form a tight ball.
- Place dough into a large bowl (greased bowl) and cover it with plastic wrap (or a shower cap like me) and a tea towel. Set the bowl in a warm place and let the dough rise for 1 – 1 1/2 hours or until almost doubled in size.
- Punch down the dough and turn it out onto the counter. Form dough into a tight round ball again (or whatever shape you want) and set it on a prepared baking sheet with parchment paper. Cover with a towel and let rest for 40 minutes.
- Heat the oven to 375 degrees. Brush the top of the dough with an eggwash and sprinkle with coarse sugar.
- Bake for 30 minutes, then cover the top very loosely with aluminum foil to prevent the top from burning. Continue baking for another 20-25 minutes. (50-55 minutes total)
- Check the temperature with a digital thermometer and when the bread reaches 190 degrees F it is done.
- Set it on a cooling rack and cool completely before cutting. Enjoy!
It is great toasted plain or with peanut butter. I also ate it with ham like a sandwich.
Please tell me more about your excellent articles
Delicious. Ice with cold butter!m
Yumm!!!
Wow
There is definately a lot to find out about this subject. I like all the points you made