Jule Kaka: A Festive Norwegian Christmas Bread Recipe
Jule Kaka, pronounced “Yoo-leh Kah-kah,” is a traditional Norwegian Christmas bread, rich in flavor and studded with candied fruits, raisins, and often cardamom. It’s a delightful treat perfect for sharing with family and friends during the holiday season. This recipe will guide you through creating a delicious Jule Kaka that will become a cherished part of your Christmas traditions.
What is Jule Kaka?
Jule Kaka translates to “Christmas Cake” in Norwegian. However, unlike a cake that’s primarily made with cake batter, Jule Kaka is a yeast-leavened bread, similar to a sweet bread. It’s known for its dense yet soft texture, its aromatic spices (typically cardamom), and the generous addition of dried and candied fruits. These ingredients symbolize prosperity and good fortune for the new year.
Traditionally, Jule Kaka is enjoyed during the Christmas season, often served with coffee or glogg (a Scandinavian mulled wine). It’s a staple at holiday gatherings and a thoughtful gift to share with loved ones.
Why You’ll Love This Jule Kaka Recipe
* **Festive and Flavorful:** The combination of spices, dried fruits, and candied peels creates a truly festive and unforgettable flavor.
* **Impressive Presentation:** The braided or loaf shape of Jule Kaka makes it a beautiful centerpiece for your holiday table.
* **Make-Ahead Friendly:** The dough can be prepared ahead of time and refrigerated, making it convenient for busy holiday schedules.
* **Perfect for Sharing:** Jule Kaka is a generous bread, perfect for gifting or sharing with family and friends.
* **Authentic Taste:** This recipe aims to capture the traditional flavors and textures of authentic Norwegian Jule Kaka.
Ingredients You’ll Need
Here’s a breakdown of the ingredients required for this Jule Kaka recipe:
**For the Dough:**
* **1 cup (240ml) Whole Milk:** Provides moisture and richness to the dough. Whole milk contributes to a softer texture.
* **1/2 cup (100g) Granulated Sugar:** Adds sweetness and helps activate the yeast.
* **1 teaspoon Salt:** Balances the sweetness and enhances the flavors of the other ingredients. It also controls yeast activity.
* **1/2 cup (113g) Unsalted Butter, softened:** Adds richness, flavor, and tenderness to the bread. Make sure the butter is properly softened for easier incorporation.
* **2 Large Eggs:** Provide richness, structure, and moisture to the dough. They also contribute to a richer color.
* **1 teaspoon Ground Cardamom:** This is the signature spice in Jule Kaka, lending a warm and aromatic flavor. Freshly ground cardamom is always preferred for the best flavor, but pre-ground cardamom works as well.
* **1/4 teaspoon Ground Nutmeg (optional):** Adds another layer of warm spice. Use sparingly, as nutmeg can be overpowering.
* **4 1/2 cups (540g) All-Purpose Flour, plus more for dusting:** Provides structure to the bread. The amount of flour may vary depending on the humidity and other factors. Add flour gradually until the dough comes together.
* **2 1/4 teaspoons (1 packet) Active Dry Yeast:** The leavening agent that makes the bread rise. Ensure your yeast is fresh for optimal results.
**For the Fruit and Candied Peel Mixture:**
* **1 cup (150g) Raisins:** Adds sweetness and chewy texture. Golden raisins or a mix of dark and golden raisins can be used.
* **1 cup (150g) Candied Mixed Peel:** Provides a sweet, citrusy flavor and chewy texture. Choose a high-quality candied peel for the best flavor.
* **1/2 cup (75g) Glace Cherries, halved (optional):** Adds sweetness and a festive touch. Red or green glace cherries can be used.
* **2 tablespoons All-Purpose Flour:** Helps to prevent the fruit from sinking to the bottom of the bread during baking. Coating the fruit with flour allows it to distribute more evenly throughout the dough.
**For the Egg Wash:**
* **1 Large Egg:** Provides shine and color to the crust.
* **1 tablespoon Milk or Water:** Thins the egg wash and helps it spread evenly.
**Optional Toppings:**
* **Pearl Sugar:** Adds a decorative touch and a bit of sweetness to the crust.
* **Slivered Almonds:** Adds a nutty flavor and visual appeal.
## Equipment You’ll Need
* **Large Mixing Bowl or Stand Mixer:** For mixing the dough. A stand mixer with a dough hook attachment makes the process easier, but you can also knead the dough by hand.
* **Measuring Cups and Spoons:** For accurate measuring of ingredients.
* **Baking Sheets:** For baking the bread. Line with parchment paper for easy removal.
* **Parchment Paper:** Prevents the bread from sticking to the baking sheet.
* **Clean Kitchen Towel:** For covering the dough while it rises.
* **Wire Rack:** For cooling the bread after baking.
* **Pastry Brush:** For applying the egg wash.
## Step-by-Step Instructions for Making Jule Kaka
Here’s a detailed guide to creating your own Jule Kaka:
**Part 1: Preparing the Dough**
1. **Warm the Milk:** In a small saucepan or microwave-safe bowl, heat the milk until it is lukewarm (around 110-115°F or 43-46°C). This temperature is ideal for activating the yeast. Be careful not to overheat the milk, as it can kill the yeast.
2. **Activate the Yeast:** In the bowl of a stand mixer or a large mixing bowl, combine the warm milk, sugar, and yeast. Stir gently to combine. Let the mixture sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active and ready to leaven the dough. If the yeast doesn’t foam, it may be expired, and you’ll need to use fresh yeast.
3. **Add Wet Ingredients:** Add the softened butter, eggs, cardamom, and nutmeg (if using) to the yeast mixture. Mix until well combined. The butter should be fully incorporated, and the eggs should be thoroughly mixed in.
4. **Add Dry Ingredients:** Gradually add the flour to the wet ingredients, mixing on low speed (if using a stand mixer) or with a wooden spoon (if mixing by hand). Mix until a shaggy dough forms. The dough will initially be sticky.
5. **Knead the Dough:** If using a stand mixer, knead the dough with the dough hook attachment on medium speed for 8-10 minutes, or until the dough is smooth and elastic. If kneading by hand, turn the dough out onto a lightly floured surface and knead for 10-12 minutes, or until smooth and elastic. The dough should be slightly tacky but not overly sticky. If the dough is too sticky, add a little more flour, one tablespoon at a time, until it reaches the desired consistency.
6. **First Rise:** Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1-1.5 hours, or until doubled in size. The rising time will vary depending on the temperature of your environment. A warm environment will encourage faster rising.
**Part 2: Preparing the Fruit and Shaping the Bread**
1. **Prepare the Fruit:** While the dough is rising, prepare the fruit mixture. In a medium bowl, combine the raisins, candied mixed peel, and glace cherries (if using). Sprinkle the fruit with 2 tablespoons of flour and toss to coat. This will help prevent the fruit from sinking to the bottom of the bread during baking.
2. **Deflate the Dough:** Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
3. **Incorporate the Fruit:** Knead the fruit mixture into the dough until it is evenly distributed. This may take a few minutes, as the fruit can sometimes resist being incorporated. Be patient and continue to knead until the fruit is evenly dispersed.
4. **Divide and Shape the Dough:** Divide the dough into two equal pieces. You can shape the dough into two loaves or braid it for a more decorative presentation. To make loaves, shape each piece of dough into a smooth oval or oblong. To braid the dough, divide each piece into three equal strands and braid them together. Pinch the ends to seal.
5. **Second Rise:** Place the shaped loaves or braids on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean kitchen towel. Let the dough rise again for 30-45 minutes, or until noticeably puffy. This second rise is crucial for developing a light and airy texture.
**Part 3: Baking the Jule Kaka**
1. **Preheat the Oven:** Preheat your oven to 350°F (175°C). Make sure the oven is fully preheated before baking the bread.
2. **Prepare the Egg Wash:** In a small bowl, whisk together the egg and milk or water to create the egg wash. This will give the bread a beautiful golden-brown crust.
3. **Apply the Egg Wash:** Gently brush the top of the risen loaves or braids with the egg wash. Be careful not to deflate the dough.
4. **Add Toppings (Optional):** Sprinkle the loaves or braids with pearl sugar and/or slivered almonds, if desired. These toppings add a decorative touch and a bit of extra flavor.
5. **Bake the Bread:** Bake the Jule Kaka for 30-35 minutes, or until the crust is golden brown and the internal temperature reaches 200-210°F (93-99°C). If the crust is browning too quickly, you can tent the loaves with foil during the last 10-15 minutes of baking.
6. **Cool the Bread:** Remove the Jule Kaka from the oven and transfer it to a wire rack to cool completely. Allow the bread to cool before slicing and serving. This will prevent it from becoming gummy.
## Tips for Success
* **Use Fresh Yeast:** Ensure your yeast is fresh for optimal results. Expired yeast will not leaven the dough properly.
* **Don’t Overheat the Milk:** The milk should be lukewarm, around 110-115°F (43-46°C). Overheating the milk can kill the yeast.
* **Don’t Overknead the Dough:** Overkneading can result in a tough bread. Knead until the dough is smooth and elastic, but not excessively.
* **Allow Sufficient Rising Time:** Give the dough ample time to rise in a warm place. This will ensure a light and airy texture.
* **Coat the Fruit with Flour:** Coating the fruit with flour will prevent it from sinking to the bottom of the bread during baking.
* **Use a Thermometer:** Use a digital thermometer to ensure the bread is fully baked. The internal temperature should reach 200-210°F (93-99°C).
* **Cool Completely Before Slicing:** Allow the bread to cool completely before slicing and serving. This will prevent it from becoming gummy.
## Variations and Substitutions
* **Different Dried Fruits:** Experiment with other dried fruits, such as cranberries, apricots, or figs.
* **Nuts:** Add chopped nuts, such as walnuts, pecans, or almonds, to the dough for added flavor and texture.
* **Citrus Zest:** Add the zest of an orange or lemon to the dough for a brighter flavor.
* **Spices:** Adjust the spices to your preference. You can add more or less cardamom, or try adding other spices, such as ginger or cloves.
* **Gluten-Free:** For a gluten-free version, use a gluten-free all-purpose flour blend and follow the recipe as directed. Note that the texture may be slightly different.
* **Vegan:** For a vegan version, use plant-based milk, vegan butter, and a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the eggs. Ensure that the candied fruit you use is vegan-friendly.
## Serving Suggestions
* **Slice and Serve:** Simply slice the Jule Kaka and serve it as is. It’s delicious on its own or with a smear of butter.
* **Toast It:** Toast slices of Jule Kaka for a crispy and warm treat.
* **With Coffee or Tea:** Serve Jule Kaka with a cup of coffee or tea for a cozy afternoon snack.
* **With Glogg:** Traditionally, Jule Kaka is served with glogg, a Scandinavian mulled wine, during the Christmas season.
* **French Toast:** Use Jule Kaka to make French toast for a decadent breakfast or brunch.
* **Bread Pudding:** Use leftover Jule Kaka to make a delicious bread pudding.
## Storage Instructions
* **Room Temperature:** Store Jule Kaka at room temperature in an airtight container for up to 3 days.
* **Freezer:** For longer storage, wrap the Jule Kaka tightly in plastic wrap and then in aluminum foil. Freeze for up to 2 months. Thaw completely before serving.
## Jule Kaka: A Timeless Christmas Tradition
Jule Kaka is more than just a bread; it’s a symbol of Christmas traditions and the joy of sharing with loved ones. This recipe provides a detailed guide to creating your own delicious Jule Kaka, filled with festive flavors and aromas. Whether you’re a seasoned baker or a beginner, this recipe is sure to impress. So, gather your ingredients, preheat your oven, and get ready to bake a loaf of Christmas cheer!