Yulekake: A Norwegian Christmas Tradition

The scent of cardamom and warm dough baking in the oven instantly transports me back to my childhood Christmases. Though my own heritage is far removed from Scandinavia, a dear family friend, Mrs. Olsen, shared her treasured Yulekake recipe with my mother many years ago. I remember being mesmerized by the golden, fruit-studded loaves, their aroma filling the house with holiday cheer. It wasn’t just a bread; it was a symbol of warmth, friendship, and the magic of the season, a tradition I’m honored to continue.

Recipe Overview

• Prep Time: 4 hours 30 minutes
• Cook Time: 1 hour 15 minutes – 1 hour 30 minutes
• Total Time: 5 hours 45 minutes – 6 hours
• Servings: 24-30
• Yield: 2 loaves
• Dietary Type: Not specified, but contains dairy, eggs, and wheat.

Ingredients

• 1 (1 ¾ ounce) jar ground cardamom (fine powder, use ¼ of the jar for this 2-loaf recipe)
• 1 cup chopped citron
• 1 ½ cups golden raisins
• 1 ½ cups regular raisins
• Approximately 5 cups boiling water
• 2 (¼ ounce) packages dry yeast
• ½ cup warm water
• 2 cups scalded 2% low-fat milk or 2 cups whole milk
• ¾ cup salted butter
• ¾ cup granulated sugar
• 1 teaspoon salt
• 2 beaten eggs
• 8 cups flour
• 1 beaten egg, used to brush on top of loaves before baking
• 2 tablespoons melted butter, to brush on top of loaves after baking is complete

Equipment Needed

• Large heatproof bowl
• Large mixing bowl
• Heavy-duty mixer (optional, for kneading)
• Floured breadboard (if kneading manually)
• Large, pre-floured bowl for rising
• 2 pre-greased and pre-floured loaf pans
• Dish towel or cloth for covering dough
• Toothpick for testing doneness

Instructions

1. In a heatproof bowl, combine all the raisins and cover them with approximately 5 cups of boiling water. This will help to soften the fruit. Set the bowl aside.
2. In a separate bowl, mix the 2 packages of dry yeast with ½ cup of warm water. Mix well and let the mixture sit until it becomes foamy, indicating that the yeast is active.
3. Boil 2 cups of milk (either 2% low-fat or whole) until scalded. Scalding means heating the milk until just before it boils, when small bubbles form around the edges of the pan. Turn down the heat to medium and add the ¾ cup of butter until it is completely melted. Remove the milk and butter mixture from the heat and set aside to cool slightly.
4. In a large bowl, measure ¾ cup of granulated sugar, 1 teaspoon of salt, and ¼ of the container of cardamom. Mix these dry ingredients well.
5. Add the 2 beaten eggs to the dry mixture. Then, add the slightly cooled milk and butter mixture. Gradually add 6 of the 8 cups of flour and the dissolved yeast mixture.
6. Drain the raisins thoroughly. Add the drained raisins and 1 cup of chopped citron to the dough mixture. Now, add the remaining 2 cups of flour.
7. It’s time to knead the bread! If you have a heavy-duty mixer, use it with the dough hook attachment for easier kneading. If kneading manually, place the dough on a floured breadboard and knead thoroughly until the dough is smooth and elastic. This usually takes about 8-10 minutes.
8. Once the bread is kneaded, place it into a large, pre-floured bowl and cover the bowl with a dish towel or cloth. Allow the dough to rise in a warm place for 1 hour, or until it has doubled in size.
9. After the dough has risen, gently punch it down to release the air. Divide the dough into two equal portions, forming two loaves. Place each loaf into a pre-greased and pre-floured loaf pan.
10. Again, cover each loaf pan with a dish towel or cloth and allow the loaves to rise for another hour, or until they have nearly doubled in size.
11. Before placing the loaves into a pre-heated oven set to 300 degrees Fahrenheit, cut the top of each loaf with an X design, or any fancy cut design of your choice. Brush the top of each loaf with 1 beaten egg. This will give the bread a beautiful golden-brown crust.
12. Bake the loaves for 45 minutes at 300 degrees Fahrenheit. Then, increase the oven heat to 325 degrees Fahrenheit and continue baking for another 30-45 minutes. After 30 minutes, test the loaves for doneness by inserting a toothpick into the center. If the toothpick comes out clean, the bread is done. If not, continue baking for a few more minutes and test again. Baking times may vary depending on your oven.
13. Remove the loaves from the oven and immediately brush the tops with 2 tablespoons of melted butter. This will add a lovely sheen and extra richness.
14. Let the loaves cool completely in the pans before removing them. This will prevent the bread from crumbling.

Expert Tips & Tricks

• Bloom the Yeast: Ensure your yeast is active by observing if it foams after being mixed with warm water. Inactive yeast will result in a dense bread.
• Control the Rise: Over-proofing can lead to a sour taste. Keep an eye on the dough and proceed to the next step once it has doubled in size, even if the full hour hasn’t passed.
• Don’t Overbake: Overbaking will result in a dry loaf. Start checking for doneness at the 30-minute mark during the second bake and use a thermometer; the internal temperature should be around 200-210°F (93-99°C).
• Citron Alternative: If you’re not a fan of citron, feel free to substitute with candied orange peel or even more raisins.

Serving & Storage Suggestions

Yulekake is traditionally served sliced and either dunked in coffee or spread with butter. It’s best enjoyed fresh but will keep well for 2-3 days at room temperature in an airtight container. For longer storage, wrap the cooled loaves tightly in plastic wrap and then aluminum foil and freeze for up to 2 months. To thaw, place the frozen loaf in the refrigerator overnight. You can also reheat slices briefly in the microwave or toaster.

Nutritional Information

Please note that these are estimated values and may vary depending on specific ingredients and portion sizes.

Nutrient	Amount per Serving	% Daily Value
Calories	317 kcal	N/A
Calories from Fat	75 kcal	N/A
Total Fat	8.4 g	12%
Saturated Fat	4.8 g	24%
Cholesterol	45.9 mg	15%
Sodium	166.3 mg	6%
Total Carbohydrate	55.1 g	18%
Dietary Fiber	2.5 g	10%
Sugars	18.2 g	N/A
Protein	6.9 g	13%

Variations & Substitutions

• Citrus Zest: Add the zest of an orange or lemon to the dough for a brighter flavor.
• Nuts: Incorporate chopped almonds or walnuts for added texture and richness.
• Spices: Adjust the spice profile by adding a pinch of nutmeg or cloves along with the cardamom.
• Dairy-Free: Substitute the milk with a plant-based alternative like almond or oat milk, and use a dairy-free butter substitute. Note that this will alter the flavor and texture.
• Egg Wash Alternative: For a shinier crust without eggs, brush the loaves with milk or melted butter before baking.

FAQs (Frequently Asked Questions)

Q: Can I make the dough ahead of time?
A: Yes, you can prepare the dough up to the point of the first rise, then refrigerate it overnight. Allow it to come to room temperature for about an hour before continuing with the recipe.

Q: What if I don’t have citron?
A: You can omit the citron or substitute it with other candied fruits or additional raisins.

Q: How can I tell if the bread is done baking?
A: A toothpick inserted into the center of the loaf should come out clean. You can also check the internal temperature with a thermometer; it should be around 200-210°F (93-99°C).

Q: My bread is browning too quickly, what should I do?
A: Tent the loaves loosely with aluminum foil to prevent excessive browning.

Q: Can I freeze Yulekake?
A: Yes, Yulekake freezes well. Wrap the cooled loaves tightly in plastic wrap and then aluminum foil for up to 2 months.

Final Thoughts

This Yulekake recipe is more than just a bread; it’s a taste of tradition, a slice of comfort, and a symbol of the warmth and joy of the holiday season. I encourage you to try this recipe, share it with your loved ones, and create your own cherished memories around this delicious Norwegian treat. Whether you enjoy it with a steaming cup of coffee or slathered with butter, Yulekake is sure to bring a touch of Scandinavian magic to your Christmas celebrations. I would love to hear your feedback and any adaptations you have made to this recipe!