Gluten Free Julekake (Scandinavian Christmas Bread)

Instructions

1. Prepare a baking sheet by lining it with parchment paper.
2. In a small bowl, toss candied fruit, raisins, and 1 T flour. Set aside.
3. In bowl of stand mixer, measure gluten free flour by stirring the flour, scooping into measuring cup, and leveling off.
4. Add yeast, sugar, salt (on opposite side of bowl as yeast), cardamom, and powdered milk. No need to mix yet.
5. Add eggs, butter, and water and mix on medium-low for 1-2 minutes until the dough is smooth. It should be quite sticky.
6. Add the fruit and mix on low until evenly distributed.
7. You can spread the dough into your prepared pan and use wet hands to round it, OR if you want a more rustic look like you see in the photos, you can dust your countertop with a tablespoon or two of gluten free flour, lightly coat the dough with it, and shape into a round. Do not work the flour into the dough, just use it on the outside so you can shape it.
8. Allow the dough to rise in a warm location until almost double in size. I heat the oven to 120 degrees F, turn it off, and put the pan in. Check after 20-30 minutes to see if it's ready to bake.
9. Once dough has almost doubled inside, preheat oven to 350 (remove bread from oven first if it was rising there).
10. Bake for 40-50 minutes, until top is browned and sounds hollow when you knock on it.
11. Allow loaf to cool in the pan for 15 minutes, then finish cooling completely on a wire rack.
12. Slice the bread and serve. Traditionally, Julekake is traditionally served with marmalade or geitost, which is a brown, slightly sweet goat cheese.
13. You can also prepare a simple glaze by whisking together the powdered sugar and cream, and pouring over the top of your cooled loaf. Sprinkle with additional candied fruit for garnish if you wish.
14. This bread is best served the day you bake it, but you can keep it in a plastic bag for several days after and serve it toasted with gietost or butter. We really enjoy it toasted :)