How to Make Julebrød (Norwegian Christmas Bread)

Christmas in Norway is such a big deal that there seems to be a Christmas variant of every regular Norwegian food product. There is a Christmas variant of brown cheese, chocolate, sausages, in fact everything, and where there isn’t one, the food packaging reflects Christmas. Norwegians eat a lot of bread, so it isn’t surprising that there is a Christmas variant of that too, even though there doesn’t seem to be an agreement on whether it’s a bread or a cake. Some call it “julekake” while others say “julebrød” which translates to "Christmas cake" and "Christmas bread" respectively.

I think julebrød is the one exception Norwegians make when it comes to referring to white bread as “brød”. “Brød” to a Norwegian is usually not made with 100% white flour, otherwise it would be called “loff”.

This julebrød recipe produces a soft, tender and slightly sweet bread. It includes cardamom which gives the bread a warm, fragrant, slightly citrusy note that makes it taste like Christmas, while the butter, eggs and whole milk make it rich without being heavy.

As with all my yeast-based bakes, I use the slow-rise method which adds a depth of flavour you don’t get from a quick bake, and the egg wash leaves a thin, shiny crust that stays soft.

Julebrød does not appear to be traditionally baked in pans, hence the round shape, but of course you can use a bread pan for yours.

This recipe makes 1 julebrød.

Ingredients

500 grams all-purpose flour
2 medium eggs
300 ml whole milk
75 grams granulated sugar
100 grams raisins
100 grams salted butter
4 grams salt
3 grams dry yeast
1 teaspoon cardamom powder
1 egg for the egg wash (optional)

Procedure

Weigh out the butter and allow it to sit at room temperature while you prep everything else.
Pour the milk into a bowl containing the raisins. Ten minutes of soaking is enough, since we are using the slow-rise method. If you are using more yeast, you might want to warm the milk first so the raisins absorb it faster.
In the bowl of a stand mixer, mix the dry ingredients (flour, sugar, salt, yeast and cardamom) at low speed to combine.
Add the 2 eggs, then strain the milk from the raisins and add it too. Knead until the dough comes together into a single ball that pulls away from the sides of the bowl. Depending on the speed of your mixer, this could take anywhere between 5 and 10 minutes.
Dough ready for adding the butter
Add the now slightly softened butter and continue kneading until the dough is smooth, s slightly glossy, and stretchy.
Add the raisins and let them mix in for about two minutes.The raisins are added late so the mixing doesnt mash them.
Ready for proofing
Transfer the dough to a greased bowl and cover with cling film or a kitchen towel. Allow it to proof until doubled in size. Since only a little yeast is used, this could take up to 6 hours.
Once the dough has doubled, deflate it, mould it into your desired shape and allow it to proof again. The yeast is very active at this stage, so about 1 hour is enough.
Brush with a beaten egg if you want that glistening brown colour.
Bake in a preheated oven at 175 degrees Celsius for about 30 minutes, or until the bread is deep golden brown and sounds hollow when tapped underneath.