Norwegian Julekake
 
Makes 1 (12-inch) wreath
Ingredients
  • ¾ cup (180 grams) whole milk
  • ½ cup (100 grams) granulated sugar
  • ¼ cup (57 grams) unsalted butter, cubed and softened
  • 1½ teaspoons (4.5 grams) kosher salt
  • ½ cup (120 grams) warm water (105°F/40°C to 110°F/43°C)
  • 1 tablespoon (6 grams) instant yeast
  • 2 large eggs (100 grams)
  • 5½ cups (688 grams) all-purpose flour
  • 1 teaspoon (2 grams) ground cardamom
  • Cranberry Filling (recipe below)
  • Candied Lemon Peel (recipe below), diced
  • Vanilla Glaze (recipe below)
Instructions
  1. In a small saucepan, bring milk to a boil over medium heat. Remove from heat; add sugar, butter, and salt, stirring until completely incorporated. Set aside until cooled to 120°F (49°C) to 130°F (54°C).
  2. In the bowl of a stand mixer fitted with the dough hook attachment, combine ½ cup (120 grams) warm water and yeast. Add warm milk mixture. Stir in eggs. With mixer on low speed, add flour and cardamom, beating until combined. Increase mixer speed to medium-low, and beat until smooth and elastic, 5 to 7 minutes. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover directly with plastic wrap, and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour.
  3. Line a large baking sheet with parchment paper.
  4. On a lightly floured surface, roll dough into a 24x12-inch rectangle. Spread Cranberry Filling onto dough, leaving a ½-inch border on all sides. Sprinkle with diced Candied Lemon Peel. Starting at one long side, roll up dough, jelly roll style; press edge to seal. Place on prepared pan.
  5. Using a serrated knife, cut roll in half lengthwise. With cut sides facing up, carefully twist dough pieces around each other. Form into a circle, pinching ends to seal. Cover loosely with plastic wrap, and let stand in a warm, draft-free place (75°F/24°C) for 30 minutes.
  6. Preheat oven to 350°F (180°C).
  7. Bake until golden brown and internal temperature registers 190°F (88°C), about 40 minutes. Let cool completely on a wire rack. Drizzle with Vanilla Glaze. Store in an airtight container at room temperature for up to 4 days.
Recipe by Bake from Scratch at https://bakefromscratch.com/norwegian-julekake/