Norwegian Christmas Bread Recipe | Julekake Recipe

Norwegian Christmas Bread is a soft and rich sweet bread made with flour butter sugar and colorful tutti frutti shaped into a round loaf. The aroma while baking is so good and fills the kitchen making everyone wait for a slice. I find it perfect to serve warm when the weather is slightly cold.

It is usually made during the festive season but I make it anytime I feel like having something warm and homemade. The bread has a mild sweet taste with bits of fruits in each bite and the top has a light crunch from sugar glaze. It is one of those bakes that everyone at home will enjoy without any fuss.

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About Norwegian Christmas Bread

Norwegian Christmas Bread is a lovely holiday bread from Norway that you can make when you want something soft and festive. Inside it’s fluffy and light, outside it gets that nice golden crust you just want to tear into. The little hint of cardamom will hit you the moment you smell it, making it feel so fresh and inviting.

Tutti frutti and raisins give a nice bite and natural sweetness along with bright colors that make the loaf look pretty when cut. The buttery taste with light cardamom flavor makes it different from plain sweet breads. I like how every slice looks so colorful on the plate. It’s the small bits of fruit that make every bite more fun.

You can make this bread in many ways. You can add some nuts or few chocolate chips if you like. You can also skip the tutti frutti and use dried cranberries or apricots. This gives a nice different flavor. This way you can make a new version each time and keep it interesting. I have tried different versions and all taste good in their own way.

I usually make this on a weekend evening so the bread is ready for breakfast the next morning. It’s also nice to pack in small portions for friends, and the sugar topping makes it look festive without much effort.

Norwegian Christmas Bread Ingredients

• Maida – I used regular all-purpose flour here, it makes the bread light and gives soft crumb. You can mix some wheat flour too if you want little more texture.
• Instant dry yeast – This makes the bread rise nice and airy inside. You can use active dry yeast also, just make sure you bloom it first.
• Sugar – I add it not only for sweet taste but also to help yeast work faster. If you plan heavy icing later, you can put little less.
• Lukewarm water – I use this to dissolve yeast. Water should be warm but not too hot else yeast will die and bread won’t puff up.
• Lukewarm milk – Makes the dough more soft and rich. Almond milk can be used also if you like slightly different flavor.
• Butter – I used unsalted butter so the crumb comes soft with mild flavor. You can replace with oil but taste will be different and less festive feel.
• Cardamom – This gives that warm sweet smell which match so well with breads. You can skip but I feel it makes the bread smell amazing.
• Tutti frutti & Raisins – I put both so the bread looks colorful and every bite has some surprise. Tutti frutti give bright color and sweetness, raisins give chewy texture and sudden burst of sweet.
• Milk for glaze – Brush on top before baking so bread comes golden and shiny.
• Sugar for glaze – Sprinkle on top for light sweet crunch after baking.

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How to make Norwegian Christmas Bread Step by Step

1.Take 1 tablespoon sugar from ⅛th cup of sugar.In a bowl add 1 tablespoon sugar along with luke warm water and milk.

2.Add yeast.Set aside undisturbed for 10mins.It will become frothy, this shows the yeast is active.

3.Now add remaining sugar, then add butter. I transferred this to a big mixing bowl, whisk it well.

4.Add flour along with cardamom powder and salt. Mix well and knead it to a smooth nonsticky dough.Adjust with adding flour if the dough is sticky.Roll the dough to a large round, sprinkle tutti frutti and raisins.

5.Then roll it up, and bring the egdes to form a round ball like shown below.

6.Knead the ball slightly and place it in oil greased bowl.This is a good way to knead the fruit into dough.Keep covered and set aside to rise for an hr or until it is almost doubled.

7.After an hr or so punch down the dough and knead well.Then place it in a baking tray and slightly flatten it.

8.Brush it with milk.Set aside for 30-45mins, I left it for 30mins.Preheat oven at 180 deg C for 10 mins.Sprinkle sugar on top and bake in oven at 180 deg for about 30mins.If you find the bread browning too quickly, cover it with foil after about 15 minutes in the oven to avoid further browning.

Cool it on a rack. Let it cool completely before you slice it.

Expert Tips

• Yeast activation – I usually mix it in warm water or milk with little sugar and wait till frothy on top. If it doesn’t froth, means yeast is not good and bread won’t rise well.
• Kneading – Knead dough well till smooth and bit stretchy. This step really helps bread come soft and fluffy after bake.
• Fruit distribution – When adding tutti frutti and raisins, I like to roll dough a bit and knead fruits in gently. This spreads them even so you don’t get all clumped in one spot.
• Baking – Keep eye while in oven. If top starts browning too fast, cover loosely with foil so it not burn but still cook inside.
• Cooling – Let bread cool completely before slicing. If you cut when still hot, inside can turn sticky and gummy and slices not come neat.

Serving and Storage

Serve this warm with tea, coffee, or hot chocolate. It goes well with butter or jam spread too. Store leftover bread in an airtight box for 2–3 days at room temperature. In warm weather keep it in fridge and bring to room temperature before eating. You can also warm it slightly before serving for best taste.

FAQS

1.Can I skip tutti frutti?

Yes you can use only raisins or replace with any dried fruit you like.

2.Can I make the dough in advance?

Yes you can keep the kneaded dough in fridge overnight and let it come to room temperature before second rise.

3.Can I skip cardamom?

Yes, the bread will still taste nice but without that warm flavor.

4.Can I freeze the bread?

Yes, wrap in cling film and freeze for up to a month. Thaw and warm before serving.

5.Can I use wheat flour?

Yes, but the bread will be slightly dense and less airy.

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