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Norwegian julekake, a golden glazed Christmas bread studded with raisins, on a wooden board

Norwegian Julekake with Tangzhong

A soft, cardamom-spiced Norwegian Christmas bread with raisins, made with the tangzhong method for a tender crumb that lasts.
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Prep Time 1 hour
Cook Time 45 minutes
Rise 1 hour 45 minutes
Total Time 3 hours 30 minutes
Servings: 3 loaves
Course: Bread
Cuisine: Norwegian, Scandinavian
Ingredients Equipment Method Notes

Ingredients
  

Tangzhong
  • 400 ml milk 1⅔ cups
  • 80 g all-purpose flour ⅔ cup
Main dough (added to the bowl with the cooled tangzhong)
  • 200 ml whole milk a generous ¾ cup, lukewarm
  • 35 g fresh yeast or 12 g (4 tsp) instant dry yeast
  • 150 g granulated sugar ¾ cup
  • 720 g all-purpose flour 6 cups
  • 10 g fine salt 1½ tsp
  • 2 tsp ground cardamom freshly ground if you can
  • 1 egg
  • 100 g butter (7 tbsp) 7 tbsp, softened and cubed — added after 7–10 minutes of kneading
  • 175 g raisins 1¼ cups — added at the very end; soak in warm water 30 minutes first if you like
To finish
  • 1 large egg beaten, for brushing

Equipment

  • Digital kitchen scale Enriched doughs live or die by accurate flour.
  • Stand mixer This dough needs 15–20 minutes of kneading. Ours is a KitchenAid Artisan, and this is exactly the kind of dough it's for.
  • Dough scraper Makes dividing and handling the soft dough easy.
  • Pastry brush Natural bristle for an even egg wash
  • Instant-read thermometer A dark, sugary crust can look done before the center is. 190°F (88°C) means it's baked through.
  • Wire cooling rack Cool the loaves on it so the bases don't steam soft.

Method
 

  1. Make the tangzhong. Whisk the flour and milk together in a small pot. Warm over medium heat, stirring, until it thickens into a smooth paste — this happens around 149°F (65°C). It doesn't need to boil. Cool to room temperature, about 30 minutes.
  2. Combine. Add the cooled tangzhong, the lukewarm milk, yeast, sugar, flour, salt, cardamom and egg to the mixer bowl. You can crumble fresh yeast straight in — no need to dissolve it in liquid first.
  3. Knead. Knead on low speed. After 7–10 minutes, add the cubed butter a little at a time. Keep kneading, finishing on high speed for the last 5 minutes — 15–20 minutes total.
  4. Check the gluten. Pull off a small piece of dough and stretch it between your fingers toward the light. When it stretches into a thin, translucent windowpane, it's ready. If it tears and feels short, keep kneading.
  5. Add the raisins. Knead them in gently at the very end, just enough to distribute them without tearing them apart.
  6. Bulk rise. Cover the bowl and let the dough rise in a warm spot until doubled, about 1 hour.
  7. Shape. Divide into 3 or 4 pieces and shape into round loaves on a parchment-lined baking sheet. Score around the edge and press the center down so the score opens up as it bakes.
  8. Second rise. Cover loosely and let the shaped loaves rise until puffy, 35–45 minutes. Heat the oven to 350°F (180°C), conventional top and bottom heat, during the last 20 minutes.
  9. Bake. Brush with beaten egg for a glossy, golden finish. Bake slightly low in the oven for 40–50 minutes, until deep golden and 190°F (88°C) in the center. If the tops brown too fast, cover them loosely with foil for the last 15 minutes.
  10. Cool. Cool completely on a wire rack before slicing.

Notes

Chef's tip — let the tangzhong cool all the way. Added warm, it kills the yeast and slackens the dough. Room temperature, not lukewarm — it's worth the 30 minutes.
  • Sticky is right. The tangzhong holds extra moisture on purpose, so the dough feels soft and tacky after the butter goes in. Resist adding flour — that softness is the tender crumb.
  • Candied peel: we leave it out, but if you love it, add about ½ cup with the raisins.
  • Instant yeast: replace the 35 g fresh yeast with 12 g (4 tsp) instant yeast and mix it straight into the flour.