Monkey bread with raisins and candied citrus peel


Monkey bread

Sweet loaves baked with raisins and candied citrus peel is called Julebrød(Christmasbread) or Julekake(Christmas cake) in Norwegian. This was traditionally served during Christmas but these days you can get them all year round. Theses are popular coffee treats served sliced with norwegian brown cheese, a cheese often made with goats milk and cows milk and caramelized.

This monkey bread is a sweet bun with raisins and candied citrus peel, but instead of incorporating them in to the dough I put the raisins and the peel in between the bits of dough.


1 package  active dry yeast

300 ml warm  milk

75 ml  warm water

100 g butter, melted

50 ml granulated sugar

2 large eggs

1 teaspoon salt

1200 ml flour

1/2 tsp ground cardamom


50-100 g butter

100 ml sugar

150 ml raisins

100 ml chopped candied citrus peel



In a large mixing bowl, dissolve yeast in warm water and some of the sugar., stir and let it sit for a few minutes. Add the milk, melted butter, sugar, eggs, salt, and 3/4 of the flour. Mix and add enough of the remaining flour to form a firm dough.

Turn the dough onto a floured surface. Knead until smooth and elastic, about 5 minutes. Do not over-knead, which will yield a tough, chewy bread. The dough is ready when it is smooth and when you can poke it with a finger and it springs back. Form dough into a smooth ball and place into a large greased bowl, turning once to grease the top. Cover with plastic wrap or aluminum foil and let it rise to double size.

mixed fruits agj


Melt 50 g of butter in a small bowl put sugar in another bowl and the raisins and citrus peel in a third bowl.

Mokey bread with raisins and Citrus peel agj

Grease a large  or two smaller bunt pans with melted butter, set aside.

Punch the dough down gently to allow the air bubbles to release. Pull apart pieces and roll into balls, about 1.25 inches in diameter.

Dip each ball, one by one, in the melted butter and then generously roll in the sugar to coat them. You may need more sugar depending how heavy you coat each ball. Arrange them in the bunt pan as you go, and sprinkle raisins and citrus peel in between the little pieces of dough. cover the pan and allow dough  to rise for about 45 minutes at room temperature.

Preheat oven to 200 C .  Bake for 30-35 minutes or until golden brown on top. Cover loosely with foil if the top browns too quickly. Cool for 5-10 minutes and invert onto a large serving plate.

Make a glaze with powdered sugar and milk and pour it over a cooled monkey bread.

monkey bread recipe


Yummy doughnuts

Doughnuts are one of the seven traditional Christmas bakes in Norway and there are many different doughnut recipes out there but this is my favorite. They are quite similar to the ones sold at food trucks you used to find outside shopping mall here in Norway. I haven’t seen one for a while, but no matter I can make the my self 🙂 This recipe came with the doughnut dispenser I bought but with a few adjustments.

For this recipe you get about 60 doughnuts

3 egg
225 g sugar
2 dl whole milk
2 dl kefir or soured milk
1,25 dl cream
1.5 tsp ammonium bicarbonate
1/1 tsp baking soda
3,5 tsp cardamom
650 g flour
Lard and oil for frying

Beat the eggs and sugar white, whip the cream and sift the dry ingredients in a bowl and add the rest. Mix all the ingredients together and fill your doughnut dispenser and fry the doughnuts in a mixture of lard and oil for frying 50/50 on medium heat.

I had a little troubble getting the batter out of the dispenser, but a quick telephone call to the producers they understood what the problem was. I had not clicked the handle properly in place. This time I just had to figure out how much batter ro let out of the dispenser.

It took a few tries to figure out how much batter to dispense, but I did manage in the end.

When the doughnuts are done they will float up to the surface and have a nice golden color.

Place the doughnuts on a tray with kitchen towels to drain.
Eat them as is, dip them in chocolate or sprinkle some sugar and cinnamon on them