Julebrød (Norwegian Christmas Bread with Raisins and Mixed Peel)

Dough

• 250 ml Whole milk
• 75 g Unsalted butter
• 75 g Caster sugar
• 7 g Instant yeast
• 450 g Plain flour
• 1 tsp Fine sea salt
• 2 tsp Ground cardamom
• 1 Egg
• 125 g Raisin
• 75 g Candied orange peel

To finish

• 15 g Unsalted butter

1. Warm the milk in a saucepan until just lukewarm, then take off the heat. Stir in the butter and sugar until the butter melts, then leave to cool to lukewarm if it feels hot.
2. In a stand mixer bowl, mix the flour, instant yeast, salt and cardamom. Add the milk mixture and the egg, then mix with a dough hook on low until a shaggy dough forms.
3. Knead on medium speed for 8 to 10 minutes until smooth and elastic, and the dough pulls away from the bowl. If it seems very sticky, keep kneading for a minute or two rather than adding extra flour.
4. Add the raisins and candied orange peel and mix on low just until evenly distributed. Shape the dough into a ball and place in a lightly buttered bowl.
5. Cover and leave to prove in a warm place until doubled in size. This usually takes 60 to 75 minutes, depending on room temperature.
6. Grease a loaf tin with a little butter. Tip the dough out, press out the air, then shape into a neat loaf and place seam-side down in the tin.
7. Cover and prove again until the dough crowns about 2 to 3 cm above the rim of the tin and springs back slowly when pressed. This will take about 45 to 60 minutes.
8. Heat the oven to 190°C (375°F). Bake for 30 to 35 minutes until deep golden and the loaf sounds hollow when tapped; if it browns too quickly, loosely cover the top with foil.
9. Turn the loaf out onto a cooling rack. Melt the finishing butter and brush it over the hot loaf for a soft, glossy crust, then cool for at least 10 minutes before slicing.

Made this recipe? Rate it — a comment is optional.