Winter & Christmas

Julekage

Julekage is a light yeast bread fragrant with cardamom and full of raisins and candied peel. Sliced and spread with butter, it belongs with coffee during Advent.

Sliced Christmas bread with raisins and candied fruit
Photo: Art Anderson / Wikimedia Commons · CC BY-SA 3.0
Preparation
30 min
Cooking/baking time
30 min
Servings
1 large wreath or 2 loaves
Difficulty
Medium

Ingredients

Dough

Filling

For the topping

Method

  1. Dissolve the yeast in the lukewarm milk. Add the butter, sugar, cardamom, salt and egg, then gradually knead in enough flour to make a soft, smooth dough.
  2. Cover and leave to rise in a warm place for about 45 minutes until clearly larger.
  3. Knead in the raisins, candied peel and lemon zest. Shape the dough into a wreath or two loaves and place on a baking tray lined with baking paper. Leave to rise for another 30 minutes.
  4. Preheat the oven to 190 °C (conventional). Brush the bread with egg and sprinkle with pearl sugar and almonds.
  5. Bake for 25–30 minutes until golden brown and hollow-sounding when tapped underneath. Leave to cool on a rack.

The story behind the dish

Enjoy it at Dansk Cottage

While the dough rises there is time for a walk – and when you come back, a fragrant Christmas bread is waiting for the oven.

The cottage kitchen · Discover Søby · Experience Ærø

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