Christmas for people of Norwegian descent wouldn't be Christmas without sweet gjetost, havarti cheese, smoked fish and flatbrød accompanied by glögg; lefse and limpa bread or julekake, with butter, sugar, fresh lingonberry sauce and cloudberries and some combination of cookies like fattigman bakelse, krumkake, sandbakkels, rosettes, berlinerkranser. From the Minnesota Scandinavian chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
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- 2 compressed yeast cakes, softened in
- 1/4 cup water, lukewarm
- 1 pint milk
- 1 cup butter or 1 cup lard or 1 cup shortening
- 1 cup sugar
- 1 teaspoon salt
- 2 eggs, well beaten
- 1/2 teaspoon ground cardamom
- 7 cups flour (more as needed)
- 1/2 lb raisins or 1/2 lb sultana
- 4 ounces citron, sliced
- 1For the glaze: mix ingredients together and brush over bread before baking.
- 2Soften yeast in water; add milk.
- 3Blend in 3 cups of flour and beat until smooth.
- 4Cream the shortening, sugar and salt toether; add to this the beaten eggs and cardamom.
- 5Add to batter along with remaining flour.
- 6Knead until smooth, adding more flour as necessary.
- 7Dust fruit with a little flour and add to dough.
- 8Cover and let rise until doubled; punch down and let rise again until doubled.
- 9Divide dough into three portions and shape into loaves.
- 10Place in greased bread pans and dust lightly with flour.
- 11Cover and let rise until doubled.
- 12Lightly brush tops of loaves with glaze.
- 13Bake at 350F for 50 to 60 minutes, or until golden and done.
- 14Remove from oven, cool briefly in pan, then turn out onto cooling rack.
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Nutritional Facts for Julekake - Norwegian Christmas Bread
Serving Size: 1 (2303 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 2313.6
- Calories from Fat 684
- Total Fat 76.0 g
- Saturated Fat 44.9 g
- Cholesterol 391.5 mg
- Sodium 1365.3 mg
- Total Carbohydrate 368.7 g
- Dietary Fiber 11.6 g
- Sugars 121.0 g
- Protein 44.9 g
The following items or measurements are not included: