Name: Julekake (Norwegian Christmas Bread)
Ingredients: 2 cups (454g) whole milk, scalded then cooled to lukewarm (110–115°F); 1 ½ Tbsp active dry yeast (2 packets); ½ cup (114g) water, lukewarm (110–115°F); ½ cup (99g) granulated sugar; ½ cup (113g) unsalted butter, softened; 2 large eggs, room temp & beaten; 2 tsp salt; 1 Tbsp Burlap & Barrel Cloud Forest Cardamom [1]; 7 to 8 cups (840g to 960g) all-purpose flour; 1 cup (150g) raisins; 1 cup (120g to 150g) candied peels, dried fruits, and/or candied fruits (chopped if large) [2]; 1 large egg; 2 Tbsp whole milk; Lars Own Swedish Pearl Sugar

Instructions

To scald your milk, pour it into a heavy-bottomed pan. Stirring frequently, heat on medium until wee bubbles appear around the perimeter of the pan. (The milk should be around 180°F.) Pour scalded milk into metal mixer bowl and allow to cool to lukewarm (110–115°F).
In a small bowl, gently mix together yeast, lukewarm water, and a pinch of sugar. Leave undisturbed for about 5 minutes until the mixture gets foamy.
Once your milk has cooled to lukewarm, add foamy yeast mixture, sugar, softened butter, eggs, salt, and cardamom. Attach paddle and beat on low until thoroughly combined.
Add 3 ½ cups (420g) flour. Beat on low, then medium until dough is smooth-ish.
On low, mix in another 3 ½ cups (420g) flour. Once dough starts to come together, you may add up to another 1 cup (120g) flour to create a soft dough. Cover and let rest for 15 minutes.
After dough has rested, attach dough hook and knead on medium-high until dough is smooth and cleans the sides of the bowl, about 10 minutes.
Turn dough out onto a floured work surface. Knead in raisins and candied/dried fruits.
Form dough into a ball and place into a well-oiled large bowl. Roll dough around in bowl to coat all sides with oil. Cover with beeswax wrap or cotton bowl cover and place in a warm, dry spot and leave undisturbed until dough has doubled in bulk, 45–60 minutes.
After dough has doubled in size, punch it down to release excess gas build-up. Cover again and leave undisturbed until dough has doubled in bulk, 45–60 minutes.
During the second bulk fermentation, grease three 8-inch or 9-inch cake pans.
After dough has double in size for a second time, punch it down again. Turn dough out onto a lightly oiled work surface and divide into 3 equal pieces (about 685g each). Shape each dough blob into a round loaf and place into prepared cake pans. Cover and allow to rise until doubled in bulk, 45–60 minutes.
NOTE: Wondering if your loaves have proofed enough? Give one a wee poke with your finger. If indentation springs back slowly, bread is ready to be baked. If the indentation springs back quickly, loaves need to continue proofing.
Towards the end of your proofing time, heat oven to 375°F.
Whisk egg and milk together, then egg wash each loaf. Sprinkle pearl sugar on top.
Bake for 22–28 minutes or until deep golden brown. (Internal temperature should be around 190°F.)
Transfer pans to wire racks and allow loaves to cool completely in their pans.
Slice and serve with bruntost (Norwegian brown cheese), butter, or whatever you like.

Julekake (Norwegian Christmas Bread)