Norwegian Christmas Bread Recipe

Introduction

Norwegian Christmas bread is a fragrant, spiced loaf studded with plump raisins, perfect for celebrating the holiday season. Its soft texture and subtle sweetness make it an inviting treat to share with family and friends.

Ingredients

• 120 g raisins (a mix of regular and golden)
• Hot water (to soak the raisins)
• 800 g plain flour
• 40 g sugar
• 8 g ground cardamom (1 tablespoon)
• 8 g fine salt (1½ teaspoons)
• 6 g dried yeast (or 20 g fresh yeast)
• 400 g water (room temperature or cooler)
• 80 g thick yoghurt (Greek or Turkish style)
• 60 g honey (or golden syrup)
• 80 g butter (in cubes)
• 1 egg (beaten with 1 tablespoon water, for glazing)

Instructions

1. Step 1: Cover the raisins with boiling water and set aside to soak.
2. Step 2: In the bowl of a stand mixer, combine the flour, sugar, cardamom, and salt. Add the yeast, water, yoghurt, and honey. Mix then knead on low to medium speed until the dough is smooth and elastic, about 12–15 minutes.
3. Step 3: With the mixer running on low-medium speed, add the butter gradually. Continue kneading until the butter is fully incorporated and the dough stretches translucent without breaking.
4. Step 4: Drain the raisins and gently fold them into the dough by hand, or use the mixer on low speed carefully to avoid crushing the raisins.
5. Step 5: Cover the dough and leave it to rise until doubled in size, about 1½ to 2 hours.
6. Step 6: Preheat the oven to 230 °C (top and bottom heat). Place a baking stone on the second lowest shelf if available, or use a regular baking tray.
7. Step 7: Turn the dough out onto an unfloured surface and lightly dust the top with flour. Flip the dough so the floured side is down. Divide into two portions. Shape each into a tight ball by pulling the edges into the centre repeatedly. Flip again so the seam side is down. Place each loaf on a sheet of baking paper inside a round proofing basket or bowl. Cover and proof until just under doubled, about 45 minutes.
8. Step 8: When ready, brush one loaf with the egg wash and make a few shallow incisions on top. Transfer it (with the baking paper) onto the baking stone or tray in the oven.
9. Step 9: Immediately reduce the oven temperature to 200 °C and bake for about 30 minutes until golden and cooked through. Cool completely on a wire rack.
10. Step 10: Bake the second loaf using the same method. If your oven and baking stone are large enough, both loaves can bake at the same time.

Tips & Variations

• For extra flavor, soak the raisins in warm spiced tea or rum instead of plain hot water.
• Substitute the yoghurt with sour cream for a slightly different tang.
• If you don’t have cardamom, a mix of cinnamon and nutmeg can work well as a substitute.
• Using a baking stone helps create a crisp crust, but a heavy baking tray will also produce good results.

Storage

Store the bread wrapped in a clean tea towel or in an airtight container at room temperature for up to 3 days. To keep longer, slice and freeze the bread in a sealed bag for up to 1 month. Reheat slices gently in a toaster or oven before serving to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use dry yeast instead of fresh yeast?

Yes, dry yeast is perfectly fine. Use 6 grams of dried yeast in place of 20 grams of fresh yeast as indicated in the recipe.

Why do I need to proof the dough twice?

The first rise develops the gluten and flavor, while the second proof after shaping helps ensure a light, airy crumb and maintains the dough’s shape during baking.

Norwegian Christmas Bread Recipe

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Norwegian Christmas bread is a traditional sweet yeast bread studded with plump raisins and infused with warm cardamom. This festive bread combines the tangy richness of thick yogurt and honey with soft butter for a tender crumb, making it a perfect holiday treat to enjoy fresh or toasted with butter.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 3 hours
• Yield: 2 loaves 1x
• Category: Bread
• Method: Baking
• Cuisine: Norwegian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Raisins

• 120 g raisins (a mix of regular and golden)
• hot water (to soak the raisins)

Dry Ingredients

• 800 g plain flour
• 40 g sugar
• 8 g ground cardamom (1 Tbsp)
• 8 g fine salt (1½ tsp)
• 6 g dried yeast (or 20 g fresh yeast)

Wet Ingredients

• 400 g water (room temperature or cooler)
• 80 g thick yoghurt (Greek or Turkish style)
• 60 g honey (or golden syrup)
• 80 g butter (in cubes)
• 1 egg (beaten with 1 Tbsp water, for glazing)

Instructions

1. Soak Raisins: Cover the raisins with boiling water to soften and plump them. Set aside while preparing the dough.
2. Mix Dry Ingredients and Wet Mixture: In the bowl of a stand mixer, combine the flour, sugar, ground cardamom, and salt. Add the yeast, water, yogurt, and honey. Mix until ingredients start to come together, then knead on low–medium speed for 12–15 minutes until the dough is smooth and elastic.
3. Incorporate Butter: With the mixer running on low–medium speed, add the butter cubes gradually. Continue kneading until the butter is fully absorbed and the dough can be stretched thinly without breaking, indicating good gluten development.
4. Add Raisins: Drain the soaked raisins thoroughly and fold them gently into the dough by hand to avoid crushing. Alternatively, mix gently on low speed.
5. First Proof: Cover the dough and let it rise in a warm spot until doubled in size, about 1½ to 2 hours.
6. Preheat Oven and Prepare Baking Surface: Heat the oven to 230 °C (top and bottom heat). Place a baking stone on the second lowest shelf if available; otherwise, use a standard baking tray.
7. Shape the Dough: Turn the dough out onto an unfloured surface. Lightly dust the top with flour and flip the dough so the floured side is down. Divide into two equal portions. Shape each portion into a tight ball by folding the edges into the center repeatedly. Place each dough ball seam-side down on baking paper, then into proofing baskets or bowls. Cover and proof until almost doubled, about 45 minutes.
8. Prepare for Baking: Brush one loaf with egg wash and score the top with a few incisions to allow expansion during baking.
9. Bake the First Loaf: Place the loaf on the baking stone or tray, immediately reduce the oven temperature to 200 °C, and bake for approximately 30 minutes until golden brown and cooked through. Cool completely on a wire rack.
10. Bake the Second Loaf: Bake the remaining loaf immediately after the first. If space permits, bake both simultaneously on the same baking stone.

Notes

• Soaking the raisins helps them stay plump and juicy in the bread.
• Using a stand mixer saves time with kneading and helps develop gluten properly.
• Cardamom is a key spice for authentic Norwegian Christmas bread flavor.
• You can substitute honey with golden syrup for a similar sweetness and texture.
• Proofing baskets help retain the bread shape; if unavailable, use bowls lined with a well-floured tea towel.
• Allow the bread to cool completely before slicing to ensure the crumb sets properly.
• Storing bread in an airtight container keeps it fresh longer; it also freezes well.

Keywords: Norwegian Christmas bread, cardamom bread, holiday bread, sweet yeast bread, raisin bread, festive bread recipe