Julekake

• 900 g all-purpose flour
• 150 g white sugar
• 500 ml whole milk
• 2¼ tsp instant or active dry yeast
• 2 tsp cardemom
• 1 tsp salt
• 1 egg
• 1 tsp vanilla extract
• 175 g butter at room temperature in cubes
• 250 g raisins
• 1 egg for brushing

Place everything except the butter, second egg and raisins in a stand mixer with the dough hook on low (speed 2 on KitchenAid) for 5-10 minutes.

Add the cubes of butter and let it run for another 10 minutes.

Add the raisins to the dough until they’re incorporated (but not too long).

Set aside and cover with some plastic and a kitchen towel for 2 hours to rise until double in size.

Cut into 3 equally large pieces and shape each into a round or oval bread. Put on baking sheets lined with parchment paper.

Cover and let rise for another 2 hours, until double in size.

Brush with beaten egg.

Preheat the oven to 200 celsius (400 fahrenheit) and bake for 30 minutes. Around the 20 minute mark take a look and if it browns too quickly on top, cover it with some foil. Bake until the internal temperature reaches 206°F-210°F.

Let them cool. Slice and enjoy either plain or with butter.