Julekake

Method

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1. Crush the cardamom pods, discard the husks and grind the black seeds in a mortar.

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2. Mix the flour, sugar, salt, yeast and ground cardamom.

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3. Add the milk and egg, bring together and knead 8 minutes until smooth.

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4. Work in the butter in three additions and knead 6 minutes more.

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5. Rise 90 minutes until doubled.

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6. Knock back and knead in the raisins and peel — adding them earlier tears the gluten and they catch on the bowl.

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7. Shape into a round loaf, set on a lined tray and prove 45 minutes.

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8. Brush with egg, scatter the pearl sugar and bake at 170C fan for 35 to 40 minutes. It should read 92C in the middle.

   Mark done Start 35 min timer

9. Cool on a rack for at least an hour.

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Chef’s Tips

• Grind your own cardamom. Nothing else in the recipe compensates for skipping it.
• Fruit goes in after the first rise, never before.
• Slice it thick, butter it heavily and put brown cheese on it. That is how it is eaten.

Pairing Suggestions

• Brunost, sliced thin
• Strong coffee
• Gløgg on the side

Storage & Reheating

Keeps 4 days wrapped, and is at its best toasted on days three and four. Freezes 3 months.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.