Norwegian Christmas Bread (Julekake)

Written by
Carroll Pellegrinelli
Expert baker and published author, Carroll Pellegrinelli shares her knowledge of bread baking and desserts.
Learn about The Spruce Eats' Editorial Process
Carroll Pellegrinelli
Updated 07/08/21
Julekake Norwegian Christmas bread

The Spruce / Viktoriya Stoeva
Prep: 45 mins
Cook: 50 mins
Rise Time: 110 mins
Total: 3 hrs 25 mins
Servings: 20 servings
Yield: 2 loaves
Nutrition Facts (per serving)
368 Calories
6g Fat
73g Carbs
6g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 20
Amount per serving
Calories 368
% Daily Value*
Total Fat 6g 7%
Saturated Fat 1g 6%
Cholesterol 2mg 1%
Sodium 227mg 10%
Total Carbohydrate 73g 27%
Dietary Fiber 2g 6%
Total Sugars 28g
Protein 6g
Vitamin C 0mg 1%
Calcium 40mg 3%
Iron 2mg 13%
Potassium 102mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

You just can't beat the smell of bread baking. The best way to eat this holiday loaf is still warm from the oven or even better toasted with butter on it.

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Ingredients

  • 1/2 cup water

  • 2 packages rapid rise yeast

  • 1/2 cup margarine, or butter

  • 2 cups milk, plus more for brushing loaves

  • 8 cups flour, divided

  • 1/2 cup sugar

  • 2 teaspoons salt

  • 1/2 teaspoon cardamom

  • 2 cups mixed candied fruit

Steps to Make It

  1. Gather the ingredients.

    Ingredients for Julekake
    The Spruce Eats / Viktoriya Stoeva

  2. In a large bowl, mix the yeast with warm water to dissolve. In a saucepan, gently heat the margarine or butter with the milk until the margarine melts.

    Butter in pan
    The Spruce Eats / Viktoriya Stoeva

  3. In a large bowl, combine 4 cups of the flour with the dry ingredients.

    Flour in bowl
    The Spruce Eats / Viktoriya Stoeva

  4. Add the yeast and margarine mixture, and combine with an electric mixer. Beat until the batter falls in sheets from beaters.

    Beat mixture
    The Spruce Eats / Viktoriya Stoeva 

  5. Stir in the candied fruit and gradually add remaining the flour.

    Stir in candied fruit
    The Spruce Eats / Viktoriya Stoeva

  6. Knead the dough until smooth and elastic, 6 to 8 minutes.

    Knead the dough
    The Spruce Eats / Viktoriya Stoeva

  7. Shape the dough into a ball and place in a greased bowl. Cover and let rise in a warm place (80 to 85 F) until doubled in bulk, about 1 hour.

    Cover and let rise
    The Spruce Eats / Viktoriya Stoeva

  8. Punch down the dough and place on pastry board.

    Punch down dough
    The Spruce Eats / Viktoriya Stoeva

  9. Shape into 2 loaves and place each in a greased 9 x 5 x 3-inch loaf pan.

    Put dough into loaf pans
    The Spruce Eats / Viktoriya Stoeva

  10. Brush the tops of loaves with milk.

    Brush tops of loaves with milk
    The Spruce Eats / Viktoriya Stoeva

  11. Cover and let rise until doubled in bulk, 45 to 50 minutes.

    Cover dough
    The Spruce Eats / Viktoriya Stoeva

  12. Bake at 375 F for 30 to 40 minutes or until lightly browned.

    Bake bread
    The Spruce Eats / Viktoriya Stoeva

  13. Serve and enjoy.

    Cut Julekake
    The Spruce Eats / Viktoriya Stoeva