The perfect substitute for those who do not want a cake on their birthday. Also pleasing any time a good delicacy is called for. You need to have a little room to prepare as the dough needs to be rolled out to a length of 34 inches. It will take 4 to 5 hours to raise twice.

Dissolve yeast in water, and beat into eggs. Sift together flour, sugar and salt and cut in the butter. Mix with eggs and work until you have a smooth and elastic dough. Cover, and let rise in a warm place until double in bulk. Punch down dough and turn out onto floured board. Knead adding flour as needed, to prevent sticking, until dough is soft and elastic. Roll out to a 6 x 34-inch (14 x 86 cm) long ribbon.

Filling: Cream butter and sugar until light, and spread over the dough. Sprinkle with raisins, citron and almonds. Fold the long sides toward the center overlapping slightly. Form into kringle shape in large cookie sheet. Cover and set to raise until double in bulk. Brush with egg and sprinkle with sugar. Bake on middle of rack in 375°F (190°C) preheated oven for 25 minutes.

Ekte Norsk Mat--Authentic Norwegian Cooking is available for purchase, through the Vesterheim bookstore. Call toll free at 1-888-979-3346.