Recipes
Danish Jukelage (Danish Fruit Bread)
Serves 4-6
| Prep Time: 3 hours
| Cook Time: 1 hour
| Total Time: 4 hours
You may need: Orange Cardamom
Discover The Recipe
Soft, fluffy, bejeweled with raisins and spiced to perfection, Danish julekage, (which literally means “Yule Bread'') is a yeasted fruit bread traditionally served during the holidays in Scandinavia. Originally a dense rye and dried fruit loaf, julekage has evolved over centuries to be similar in structure to brioche and is heavily perfumed with warming spices and citrus. The onset of this stylistic change can be traced back to the introduction of French baking techniques in Danish society via The Dutch, and more importantly to the 17th century when warming spices, especially cardamom, transitioned from expensive luxuries to household pantry items that would come to define the flavor of the region’s baked goods.
Our chefs developed a Danish Julekage using our proprietary Piquant Post Orange Cardamom, a comforting blend of cardamom, cinnamon, allspice and nutmeg punctuated with orange zest for a delightful citrusy note. Enriched with eggs, butter and sugar, the julekage dough is soft, supple and a perfect canvas for the Orange Cardamom, while the raisins provide a lovely textural contrast. A finishing glaze of egg white and cinnamon ties the loaf together, and an optional almond topping provides a wonderful nutty crunch. Interpretations of julekage vary from country to country and home to home, so feel free to experiment with a variety of dried fruits and finishing glazes, as the Piquant Post Orange Cardamom works beautifully with a myriad of flavors. Use this spice in everything from cookies and fruit pies to South Asian curries and savory oatmeal for added depth and nuance.
Ingredients
Danish Jukelage (Fruit Bread) Dough:
1 package yeast (¼ oz)
¼ cup warm water (110-115 degrees)
4 cups flour
1 tsp salt
½ cup sugar
⅓ cup raisins
2 Tbsp Piquant Post Orange Cardamom
1 cup warm milk
¼ cup butter, softened
2 eggs, beaten
Danish Jukelage (Fruit Bread) Glaze:
1 egg white
2 Tbsp water
Slivered almonds (optional)
½ tsp cinnamon
Notes
“Proofing” is growing the yeast. Yeast feeds on sugars and starches in the dough. When it grows, it produces carbon dioxide that makes your dough rise. There are 3 proofs in this recipe - the first when it foams, the second in the dough ball, and the third in the formed loaf tin.
In the first proof, use a thermometer to ensure your water is between 110-115. If it is too hot, it will kill the yeast, and if it’s not hot enough, it won’t activate the yeast.
Kneading develops long elastic strands of gluten. With the heels of your hands, press the dough down and away from you. Fold the dough over (bring the top towards you like a taco), then repeat pressing down with the heels of your hands. Turn the dough 90 degrees and repeat.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
Instructions
In a bowl, dissolve yeast in warm water. Allow to proof, until the yeast resembles a creamy foam, about 5 minutes.
In a large mixing bowl, combine all the dry ingredients - flour, salt, sugar, raisins, and Piquant Post Orange Cardamom. In a separate bowl, combine milk, butter and eggs. In the large bowl, make a well in the center. Pour in the wet ingredients. Mix slowly, starting at the center of the well, working towards the edge. Once all combined, move to a floured surface. Knead for 7 minutes. Form into a ball and place in a large greased bowl. Cover with a towel and let it rise for about 1.5 hours
Remove the dough and punch down on a floured surface. Roll into a 12x9 inch rectangle. Roll up, jelly roll style, starting with the long side; pinch seams and seal to tuck ends under. Place, seam side down in 9x5 loaf pan. Cover with a towel and let it rise, until doubled in size, about 45 minutes.
Preheat oven to 350 degrees. Combine egg white and water in a small dish. Brush over the top of the bread, then sprinkle almonds and cinnamon. Bake for 50-60 minutes, until golden brown. Remove from the oven and enjoy!
Alternatives & Substitutions
Our Orange Cardamom spice is a perfect blend to experiment with in your baked goods. Try it in brownies, cakes, cookies, or even oatmeal or chia bowls.
For another twist on baked yeast breads, try the traditional Kanelbullar, Swedish Cardamom Buns.
Vegans: Try our Cardamom Orange Coffee Cake or Vegan Gingerbread Kanelbullar recipe instead! You can substitute the orange cardamom spice in for the gingerbread spice.
Or, try these Orange Cardamom Sugar Cookies instead. Use 1.5 Tbsp of Orange Cardamom spice instead of the cardamom called for in the recipe (you can leave in orange zest). Our Swedish Cardamom Buns (Kanelbullar) are fantastic! How about baking up a batch of our Vegan Orange Raspberry Cardamom Scones.
Start your new year with a new routine. Spice up breakfast bowls with our spice. Try making this beautiful Orange Cardamom chia pudding recipe using ~1/2 teaspoon of Orange Cardamom spice per serving instead of the dried spices they call for. If you love this spice, try it in our delicious Crunchy Orange Chicken Salad as a light lunch or appetizer.
Be sure to leave comments and feedback on your meals and experiments in the comments for others to read.
Post pictures of your masterpiece meal on social media and tag us. We repost!
Danish Jukelage (Danish Fruit Bread)
Serves
4-6
Prep Time
3 hours
Cook Time
1 hour
Total Time
4 hours
Piquant Post spice you'll need: Orange Cardamom
Ingredients
Danish Jukelage (Fruit Bread) Dough:
1 package yeast (¼ oz)
¼ cup warm water (110-115 degrees)
4 cups flour
1 tsp salt
½ cup sugar
⅓ cup raisins
2 Tbsp Piquant Post Orange Cardamom
1 cup warm milk
¼ cup butter, softened
2 eggs, beaten
Danish Jukelage (Fruit Bread) Glaze:
1 egg white
2 Tbsp water
Slivered almonds (optional)
½ tsp cinnamon
Instructions
In a bowl, dissolve yeast in warm water. Allow to proof, until the yeast resembles a creamy foam, about 5 minutes.
In a large mixing bowl, combine all the dry ingredients - flour, salt, sugar, raisins, and Piquant Post Orange Cardamom. In a separate bowl, combine milk, butter and eggs. In the large bowl, make a well in the center. Pour in the wet ingredients. Mix slowly, starting at the center of the well, working towards the edge. Once all combined, move to a floured surface. Knead for 7 minutes. Form into a ball and place in a large greased bowl. Cover with a towel and let it rise for about 1.5 hours
Remove the dough and punch down on a floured surface. Roll into a 12x9 inch rectangle. Roll up, jelly roll style, starting with the long side; pinch seams and seal to tuck ends under. Place, seam side down in 9x5 loaf pan. Cover with a towel and let it rise, until doubled in size, about 45 minutes.
Preheat oven to 350 degrees. Combine egg white and water in a small dish. Brush over the top of the bread, then sprinkle almonds and cinnamon. Bake for 50-60 minutes, until golden brown. Remove from the oven and enjoy!
Notes
“Proofing” is growing the yeast. Yeast feeds on sugars and starches in the dough. When it grows, it produces carbon dioxide that makes your dough rise. There are 3 proofs in this recipe - the first when it foams, the second in the dough ball, and the third in the formed loaf tin.
In the first proof, use a thermometer to ensure your water is between 110-115. If it is too hot, it will kill the yeast, and if it’s not hot enough, it won’t activate the yeast.
Kneading develops long elastic strands of gluten. With the heels of your hands, press the dough down and away from you. Fold the dough over (bring the top towards you like a taco), then repeat pressing down with the heels of your hands. Turn the dough 90 degrees and repeat.
Optional ingredients add a little character and flavor but don’t sweat it if you don’t have them.
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