Hainanese Julekake: A Fusion of Norwegian and Hainan Flavors

Ingredients

The Hainanese Julekake differs from the original Norwegian Julekake in its use of Hainanese ingredients and flavors. While the Norwegian version traditionally uses ingredients like raisins, candied citrus peel, and almonds, the Hainanese adaptation incorporates tropical elements such as coconut milk and pandan leaves. This infusion of Hainanese flavors gives the bread a unique twist, adding a touch of sweetness and a hint of the tropics to the traditional spiced bread. We alse have the original recipe for Julekake, so you can check it out.

• 500g (4 cups) all-purpose flour 500g (4 cups) all-purpose flour
• 100g (1/2 cup) sugar 100g (1/2 cup) sugar
• 7g (2 1/4 tsp) active dry yeast 7g (2 1/4 tsp) active dry yeast
• 1 tsp ground cardamom 1 tsp ground cardamom
• 1/2 tsp ground cinnamon 1/2 tsp ground cinnamon
• 1/2 tsp salt 1/2 tsp salt
• 250ml (1 cup) coconut milk 250ml (1 cup) coconut milk
• 60g (1/4 cup) unsalted butter, melted 60g (1/4 cup) unsalted butter, melted
• 2 large eggs 2 large eggs
• 1 tsp pandan extract 1 tsp pandan extract
• 100g (2/3 cup) mixed dried fruits (such as raisins, cranberries, and chopped apricots) 100g (2/3 cup) mixed dried fruits (such as raisins, cranberries, and chopped apricots)
• 50g (1/2 cup) chopped almonds 50g (1/2 cup) chopped almonds

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 50g, 15g
• Protein: 7g
• Fiber: 3g
• Salt: 0.3g

Preparation

1. 1.
   In a large mixing bowl, combine the flour, sugar, yeast, cardamom, cinnamon, and salt.
2. 2.
   In a separate bowl, whisk together the coconut milk, melted butter, eggs, and pandan extract.
3. 3.
   Pour the wet ingredients into the dry ingredients and mix until a dough forms.
4. 4.
   Knead the dough on a lightly floured surface for about 10 minutes, until it becomes smooth and elastic.
5. 5.
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm place for about 1 hour, or until doubled in size.
6. 6.
   Punch down the dough and knead in the dried fruits and chopped almonds.
7. 7.
   Shape the dough into a round loaf and place it on a baking sheet lined with parchment paper.
8. 8.
   Cover the loaf with a kitchen towel and let it rise for another 30 minutes.
9. 9.
   Preheat the oven to 180°C (350°F).
10. 10.
    Bake the Julekake for 30-35 minutes, or until golden brown and cooked through.
11. 11.
    Remove from the oven and let it cool on a wire rack before slicing and serving.

Treat your ingredients with care...

• Coconut milk — Shake the can of coconut milk well before using to ensure the cream and liquid are well combined.
• Pandan extract — If pandan extract is not available, you can substitute it with vanilla extract for a different flavor profile.
• Dried fruits — Soak the dried fruits in warm water for 10 minutes before adding them to the dough to prevent them from drying out during baking.
• Almonds — Toast the chopped almonds in a dry skillet over medium heat for a few minutes until they become fragrant before adding them to the dough.

Tips & Tricks

• For a richer flavor, you can soak the dried fruits in rum or orange juice overnight before adding them to the dough.
• Serve the Hainanese Julekake warm with a spread of butter or cream cheese for an extra indulgent treat.
• If you prefer a sweeter bread, you can sprinkle some powdered sugar on top of the Julekake before serving.
• This bread can be stored in an airtight container at room temperature for up to 3 days. It can also be frozen for longer storage.

Serving advice

Slice the Hainanese Julekake into thick slices and serve it as a delightful accompaniment to a cup of tea or coffee. It can also be enjoyed as a breakfast treat or a snack throughout the day.

Presentation advice

To enhance the presentation, dust the top of the Julekake with powdered sugar before serving. You can also garnish it with a sprig of fresh mint or a sprinkle of toasted coconut flakes.