How long does the rising take?

The dough rises in several stages: pre-rising the thin dough until it sinks in the center, then 1 hour of rising, working a couple of times at half-hour intervals, ¼ hour after shaping, and ½ hour after brushing with egg. Allow around 4½ hours in total.

What gives this julekake its flavor?

1 teaspoon cardamom, 200 g candied peel, and 200 g raisins, together with 300 g sugar and 300 g butter.

Why should the cake be pressed down in the center and slit?

This is how Schønberg Erken does it in 'Stor kokebok' (1914): the cake is shaped round, pressed down in the center, and given a cut around it before brushing with egg and the final rise – this gives the cake its shape and an attractive appearance when baked.

How much dough does this make?

The recipe uses 1½ kg all-purpose flour and ¾ liter milk, enough for several round cakes and about 24 servings.

Julekake I (Norwegian Christmas Bread)

Name: Julekake I (Norwegian Christmas Bread)
Prep time: 1 h
Cook time: 3 h 30 min
Total time: 4 h 30 min
Yield: 24 servings
Cuisine: Norwegian
Ingredients: 7.5 dl milk (lukewarm); 1.5 kg all-purpose flour (sifted); 150 g yeast (fresh); 300 g sugar; 300 g butter (at room temperature); 1 tsp cardamom (ground); 200 g candied peel (finely cut); 200 g raisins (cleaned); 1 pcs egg (for brushing)

Erken's Julekake I (1914): a large yeasted bake with 1.5 kg all-purpose flour, 7.5 dl milk, 150 g yeast, 300 g sugar, 300 g butter, 1 tsp cardamom, 200 g candied peel, and 200 g raisins. A pre-dough of half the milk and yeast rises until it sinks, the rest is stirred in, the dough rises 1 hour and is worked a couple of times. Shaped into round cakes on a sheet, pressed down in the center with a cut around, brushed with egg, and baked about 1 hour in a hot oven.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 544 (falt i det fri)

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About the dish

The first of Erken's three julekaker (Norwegian Christmas breads) in the baking chapter. This is the traditional, large pre-dough-baked julekake with candied peel and raisins, baked as several round cakes on a sheet and shaped with a cut around the edge – the way julekake was baked in large batches for the Christmas holiday.

How to make it

1
Make the pre-dough
Sift the flour into a large mixing bowl. Warm half of the milk and dissolve the yeast in it. Stir in enough of the flour to make a thin dough, and let it rise until it sinks in the center.
2
Mix the dough
Warm the rest of the milk and mix in the sugar, butter, raisins, cardamom, and candied peel. Stir the mixture into the pre-dough, and work in the rest of the flour to a suitably smooth dough.
3
Rise and work
Let the dough rise for 1 hour. Then work it together a couple of times at half-hour intervals.
4
Shape the cakes
Work the dough into round cakes, place them on a greased baking sheet, and let them rise for 15 minutes. Press the cake down in the center and cut a slit around it.
5
Brush and proof
Brush with beaten egg and let the cakes rise for about 30 more minutes. Brush again with egg and poke a hole in the center.
6
Bake
Bake in a hot oven (about 200 °C (390 °F)) for about 1 hour, until the cakes are baked through and nicely browned.

Changes from the original

The quantities have been gathered from the narrow columns of the original and put into modern measurements. 'Traug eller fat' (trough or basin) has been kept as a mixing bowl, and the oven heat is given as about 200 °C (390 °F). Egg for brushing has been listed in the ingredients even though the original only mentions it in the method. The method has been divided into numbered steps.

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Frequently asked questions

How long does the rising take?: The dough rises in several stages: pre-rising the thin dough until it sinks in the center, then 1 hour of rising, working a couple of times at half-hour intervals, ¼ hour after shaping, and ½ hour after brushing with egg. Allow around 4½ hours in total.
What gives this julekake its flavor?: 1 teaspoon cardamom, 200 g candied peel, and 200 g raisins, together with 300 g sugar and 300 g butter.
Why should the cake be pressed down in the center and slit?: This is how Schønberg Erken does it in 'Stor kokebok' (1914): the cake is shaped round, pressed down in the center, and given a cut around it before brushing with egg and the final rise – this gives the cake its shape and an attractive appearance when baked.
How much dough does this make?: The recipe uses 1½ kg all-purpose flour and ¾ liter milk, enough for several round cakes and about 24 servings.

Equipment for this dish

Stand mixer →Erken kneaded and whisked by hand for ages – a stand mixer does the work for you.Engrospris.no

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