Danish Julekage Recipe in The Bread Kitchen

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a dairy-free option while margarine is often less expensive.

raisins

🥗Healthier: dried cranberries

💰Cheaper: sultanas

Dried cranberries add a tart flavor, while sultanas are often less costly.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are more budget-friendly.

powdered sugar

🥗Healthier: coconut sugar

💰Cheaper: granulated sugar

Coconut sugar is less processed, while granulated sugar is more economical.

Add 100 g of lukewarm milk to 2 teaspoons of dried yeast, mix well, and leave for 10 minutes.

In a bowl, combine 450 g of white bread flour and 2 teaspoons of salt, then make a well in the center.

Add the yeast and milk mixture along with 75 g of melted butter into the well.

Incorporate flour from around the sides into the center to create a thick batter, then cover and leave for 15 minutes.

Crush the seeds from 15 cardamom pods and add them to the bowl along with 50 g of soft brown sugar, grated rind from half a lemon, half a teaspoon of vanilla flavoring, and 2 lightly beaten eggs.

Mix together to form a smooth dough, adding an extra tablespoon of milk if needed.

Knead the dough for about 10 minutes until smooth, then place in a lightly greased bowl, cover, and let rise until doubled in size.

Chop 200 g of dried and glazed fruits and mix half into the risen dough, folding the dough into thirds to incorporate the fruit, then add the remaining fruit and fold again.

Knead the dough gently for a couple of minutes to evenly distribute the fruit, then let it rest for 5 minutes.

Press the dough out into a rectangle, roll it up, and place it in a greased loaf tin, covering it with a plastic bag to rise until doubled in size.

Make a gash down the middle and a couple of diagonal gashes on top of the loaf, then brush with a glaze made from 1 egg white and 2 tablespoons of water.

Sprinkle flaked almonds on top, brush again with the glaze, and sprinkle with 1 tablespoon of caster sugar and half a teaspoon of ground cinnamon.

Bake in a 160°C fan oven (180°C normal oven) for around 40 to 45 minutes until golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens