Norwegian Julekake

This recipe is from my Norwegian relatives!

Prep Time: Approx. 2 hours, including rise time

Bake Time: 45 to 65 minutes

Serves: 8 to 10

♦ 1.1 pounds all-purpose flour

♦ 62.5 to 125 grams granulated sugar (the first time I made this I accidently doubled the sugar to 125 grams and I think I liked it better, but if you like things less sweet you can go with the original 62.5 grams)

♦ ½ teaspoon kosher salt

♦ 1 teaspoon ground cardamom

♦ 7 grams (1 packet) yeast

♦ 1 ¼ cups whole milk, warmed

♦ 125 grams unsalted butter, softened but not melted

♦ 125 grams raisins

♦ 2 to 3 Tablespoons of candied orange peel, coarsely chopped

♦ 1 egg, beaten (for brushing)

Empty the packet of yeast into the warmed milk and add a pinch of flour and sugar.  Mix together and let the yeast bloom for 10 to 15 minutes.  In a mixing bowl or bowl of an electric mixer fitted with a dough hook, combine the flour, sugar, salt, cardamom and stir together until combined.  Add the milk/yeast mixture and mix everything together until it forms a dough, then continue to knead until it is silky in texture. 

Begin to add the softened butter a bit at a time, mixing well after each addition.  The dough will look like a mess, and you will feel like it won’t come together but it will (I promise!).  Continue this process until all of the butter has absorbed into the dough, and the dough easily pulls away from the sides of the bowl (or your counter if making this by hand) and doesn’t stick to your hands.  Add the raisins and orange peel and knead until evenly distributed throughout the dough.  Put the dough in a lightly buttered bowl and cover the dough with a light layer of melted butter.  Cover the bowl with plastic wrap and allow to rise in a warm place for 35 to 45 minutes, until doubled in size.

Place a sheet of parchment paper on a baking sheet or tray.  Turn your dough out onto a lightly floured surface and knead it a bit (knock it back) to remove some of the air.  Form the dough into a round loaf/ball and place on the prepared baking tray.  Cover the tray with plastic wrap and allow the dough to rise again for 25 to 30 minutes.

Preheat your oven to 392 degrees Fahrenheit (200 degrees Celsius).  Brush the Julekake with the beaten egg and cut a decorative slit or cross on the top with a sharp knife.  Bake for 45 to 65 minutes (probably at least 50) until cooked all the way through (you can use a baking thermometer for this if you aren’t sure).  If the Julekake begins to brown too much during baking you can lay a sheet of aluminum foil over the top.  Remove the Julekake from the oven a transfer it to a wire rack to cool completely.  Cut into slices and serve warm with plenty of butter. Yum!