Go Back
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.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Rise 1 hour 45 minutes
Total Time 3 hours
Servings: 3 loaves
Course: Bread
Cuisine: Norwegian, Scandinavian
Ingredients Equipment Method Notes

Ingredients
  

Tangzhong
  • 4 dl milk (1⅔ cups)
  • 80 g all-purpose flour (⅔ cup)
Main dough (added to the bowl with the cooled tangzhong)
  • 2 dl milk (Generous ¾ cup)
  • 35 g fresh yeast (1¼ oz) or 4 tsp / 12 g instant dry yeast
  • 150 g sugar (¾ cup)
  • 720 g all-purpose flour (5¾ cups)
  • 2 tsp ground cardamom
  • 1 egg + 1 egg for egg wash — optional
Added after ~10 min of kneading
  • 100 g butter (7 tbsp)
Added once the dough is fully kneaded
  • 175 g raisins soak in warm water ~30 min first, if you like

Equipment

  • A digital kitchen scale — enriched doughs live or die by accurate flour.
  • A stand mixer — this dough needs 15–20 minutes of kneading; a good mixer earns its keep here.
  • A dough scraper — makes dividing and handling the soft dough easy.
  • Pastry brush — natural bristle for an even egg wash

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.
  2. Combine. Add the cooled tangzhong and all the main-dough ingredients 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. When it stretches into a thin, translucent windowpane, it's ready. If it tears and feels short, keep kneading.
  5. Add raisins. Knead the raisins in gently at the very end, just enough to distribute them without tearing them apart.
  6. Bulk rise. Cover the bowl with plastic and let the dough rise in a warm spot for about 1 hour.
  7. Shape. Divide into 3 or 4 pieces and shape into round loaves. Score around the edge and press the center down so the score opens up as it bakes.
  8. Second rise. Let the shaped loaves rise for another 35–45 minutes.
  9. Bake. Brush with beaten egg for a glossy, golden finish. Bake at 355°F / 180°C (conventional, top and bottom heat), placed slightly low in the oven, for 40–50 minutes.

Notes

Don't rush the tangzhong cool-down — adding it warm will kill the yeast and slacken the dough. Let it come fully to room temperature before it goes in the bowl.