Recipe courtesy of Finn's Cafe

Jule Kake Norwegian Christmas Bread

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  • Level: Intermediate
  • Total: 5 hr 40 min (includes cooling time)
  • Active: 40 min
  • Yield: 4 servings
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5 cups bread flour, plus additional for dusting

1/2 cup granulated sugar 

2 tablespoons ground cardamom 

1 teaspoon salt 

1 1/4 cups whole milk 

1/4 pound (1 stick) salted butter, diced 

2 ounces fresh yeast

3 large eggs

2 cups raisins 

1 1/2 cups candied citron or other candied fruit 


  1. Fit a stand mixer with the paddle attachment. Combine the flour, sugar, cardamom and salt in the mixer bowl. Combine the milk, butter, yeast and 2 eggs in another bowl, then incorporate into the dry ingredients with the mixer at low speed, 2 minutes. Increase the speed to medium and beat until the dough is sticky but will not stick to your hand, about 12 minutes.
  2. Add raisins and citron on slow speed to incorporate, about 1 minute (do not overmix).
  3. Let the dough relax in the mixing bowl, covered, for 10 minutes.
  4. Mix to knock down, then remove to a flour-dusted table.
  5. Divide into four pieces and let rest, covered, 1 1/2 hours.
  6. Preheat the oven to 375 degrees F.
  7. Form dough into desired shapes, such as round loaves. Beat remaining egg and paint dough with egg wash. Transfer dough to a pan. Let rise again, covered, until doubled, 1 to 2 hours. Paint again with egg wash. Bake until the loaves are deeply brown and sound hollow when tapped, 25 to 30 minutes. Let fully cool.
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