Julebrød is the bread version of the cake, Julekake.
about 600 grams of plain flour
1 teaspoon of ground cardamum
150mls of sugar
150 grams of butter
350mls of milk
50 grams of fresh yeast (or 1 pack of dry yeast)
about 200 grams of raisin and/or candied fruit
Mix 2/3 of flour with cardamum and sugar. Crumble in the butter. Mix yeast with luke warm milk (or add to flour if using dry yeast). Mix the egg into the milk. Mix wet and dry ingredients to a wet dough. Cover in plastic and let rise to double the size (approx. 40-60 minutes).
Mix in more flour until the dough lets go of the bowl. Split the dough in half, add raisins to each piece and knead well. Shape each half to a oblong or round loaf. Alternatively, put the dough in baking tins. Cover and leave to rise for 20 minutes. Glaze with beaten egg. Bake at 175°C for 30-40 minutes until brown. Cool on rack. Suitable for freezing.
Serve with butter and brown cheese.