Julekake is traditional Christmas bread that can be found on every table in Denmark during the Christmas season. It is sweet bread with raisins, candied citrus peel and cardamom. It contains butter and milk, which makes its crumb soft and makes it very similar to brioche. Julekake is bread with candied fruits that reminds the famous Italian panettone.
What is julekake?
Julekake, also called julebrød, is sweet bread that contains raisins and candied citrus peel, usually candied lemon. It is usually served at Christmas with butter, jam, smoked meats or cottage cheese.
The traditional version of julekake was a rye bread that contained dried fruits. It was not until the 17th century that spices began to be introduced in Norway. Thus, cinnamon, nutmeg, and cardamom made their appearance in Danish pastry.
Nowadays, the rye flour of julekake has been replaced by white flour. The batter contains cardamom, which makes it so special.
Jul’s traditions
Jul is a period of festivities in Denmark, celebrated throughout the month of December. It begins on the first day of Advent, December 1st. It is a festival celebrated since the Viking era and celebrates the return of the light.
Thus, jul designates the period of the winter solstice among the Germanic peoples. Etymologically, jul means “solstice”. This pagan festival was mixed with Christmas in the 11th century when Denmark adopted the Christian religion.
In Denmark, Christmas is marked by several traditions. Indeed, it is customary to go to church on December 24, the afternoon of Christmas Eve.
In the evening, families gather around a meal that usually consists of roast pork, poultry (usually roast goose or duck), caramelized potatoes, red cabbage and brown gravy. There is a traditional dessert that is eaten on the occasion of Christmas: risalamande. It is a dessert that consists of rice pudding that is flavored with cinnamon, butter, and brown sugar. It is also customary to serve risalamande with a hot cherry sauce.
The tradition is to hide a whole almond in the traditional Danish dessert. Whoever finds the hidden almond has the chance to receive a small gift. This tradition of the hidden almond is found in other traditions and cultures. Indeed, this tradition can be found during the ritual of the epiphany cake, in which a ceramic bean is hidden.
Jul in Scandinavian mythology
According to ancient legend, Jul or Yule is a pagan festival celebrating the death of a tree-god, the Holly King, who was killed by his successor the Oak King. Every Sunday, it was customary to light a red candle to celebrate the rebirth of light.
In Norse mythology, Yule corresponds to the moment when the Norse mythological god Heimdall, god of light, descends from his throne at the North Pole to visit the children in their homes. Heimdall generously rewards children who have done well during the year with a gift in their sock. On the other hand, children who misbehaved would be surprised to find ashes in their socks.
The tradition of Christmas bread
In Europe, the tradition of Christmas breads is well rooted in popular culture. Some are more or less brioche-like. They usually contain milk, eggs, and butter. They also often contain candied fruit or citrus peel.
Christmas breads also vary in shape. Depending on the tradition and the country, there are round Christmas loaves, braided loaves and tall loaves.
Among the most famous Christmas breads, there is panettone. This is an Italian brioche bread that contains candied fruit, raisins and candied orange and lemon peel. It is usually served on Christmas morning with sweet wine and apricot jam.
Another famous Christmas bread is the Alsatian kouglof. It is a brioche made with poolish (leaven), which is made to rise in a slow rising process. Kouglof contains raisins, often macerated in kirsch. It is cooked in traditional terracotta molds. According to the legend, the first kugelhop was made by the Magi. Their particular shape represents the turban of the Magi.
In Germany, stollen is enjoyed. This German Christmas bread contains raisins soaked in rum and is covered with marzipan. This bread covered with a layer of marzipan would represent the baby Jesus wrapped in swaddling clothes.
In the Czech Republic, vánočka is a traditional brioche raisin bread in the shape of a braid that is present on every Christmas table. It is customary to hide a coin in it. The lucky person who finds the coin is guaranteed to receive wealth and health throughout the year.
Julekake
Ingredients
- 1¾ cups flour , sifted
- ½ cup whole milk
- 4 tablespoons lukewarm water (at 97 F / 36°C)
- ¼ cup brown sugar
- 3 tablespoons unsalted butter , cut into pieces
- 1 teaspoon active dry yeast
- 2 eggs , beaten
- 2 teaspoons ground cardamom
- ½ cup dried fruits (sultanas, currants and / or cranberries)
- 2 oz candied lemon peel
For brushing
- 1 egg yolk
- 2 tablespoons milk
- 2 teaspoons sugar
Equipment
- Stand mixer
- Baking sheet
- Greaseproof paper
Instructions
- In a small saucepan, bring the milk to a temperature of 100 F / 38°C. Remove from the heat, and add the sugar, salt and butter, and stir until the butter is melted. Set aside.
- Place the 4 tablespoons of lukewarm water into the bowl of a stand mixer, then add the yeast, and stir until completely dissolved.
- Leave to rest for 5 minutes.
- Add the milk mixture and the beaten eggs, and mix well.
- Add half the sifted flour and ground cardamom, and mix well using the dough hook.
- Add the dried and candied fruits, and mix.
- Gradually add the other half of the sifted flour, and knead for 5 minutes at medium speed.
- Transfer the dough to a generously floured work surface, and knead by hand for a few minutes, if necessary, adding a little more flour, until you can form a ball of smooth dough.
- Cover with a cloth and let stand for 15 minutes.
- On the floured work surface, knead the dough again by hand for 10 minutes then transfer to a large greased bowl.
- Cover with a cloth, and let it rise for 1 hour 30 minutes in a warm place away from drafts, or in an oven (turned off) preheated to 86 F ( 30°C).
- Place the dough on a floured work surface, knock it back to remove the air, and roll into a ball again.
- Line a baking sheet with parchment paper.
- Place the ball of dough in the center of the baking sheet, cover, and let it rise again for 1h15 in a warm place, away from drafts, until it has doubled in size.
- Preheat the oven to 320 F (160°C), then bake for 15 minutes.
Brushing
- In a bowl, whisk together the milk, egg yolk and sugar.
- Remove the brioche from the oven, brush with the milk mixture, then continue to bake for about 15 minutes, or until golden brown and a crust has formed on the surface.
- Let cool or cool on a wire rack and enjoy immediately, plain, with Norwegian brown cheese, or with butter.
Video
Sources
Wikipedia (FR) – Jul
Wikipedia (EN) – Fruitcake
Wikipedia (EN) – Stollen
Wikipedia (EN) – Panettone
Wikipedia (EN) – Vánočka
As the founder of pastry food blog Les Trois Madeleines, Sarah-Eden reinvents glamorous desserts with original pastries. She enjoys discovering new blogs, interacting with food bloggers, and of course, she loves madeleines!
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