Ingredients

For the Cake

1 pkg. active dry yeast
1 Tbsp. water, lukewarm
2 eggs, slightly beaten
2 1/8 cups (300 g) flour
⅓ 1/3 cup, (50 g) sugar
¼ 1/4 tsp. salt
1 tsp. ground cardamom (preferably fresh)
7 oz. unsalted room temperature butter

For the Filling

1/3 Cup cup sugar
1/2 Cup raisins
1/2 Cup citron, finely chopped
1/2 Cup almonds, chopped

Recipe

Step 1

Combine yeast and warm water in a small bowl. Let rest until the yeast dissolves and begins to foam (about 10 min). Gently beat in the eggs.

Step 2

Sift together the flour, sugar, salt and cardamom. Once well combined cut in the butter until the mixture resembles coarse meal. Mix in the eggs and work until you have a smooth elastic dough. Cover and let rise in a warm place until doubled.

Step 3

Before working with your dough prepare your filling. Whip together the butter and sugar until light and creamy. Set side covered in a cool space.

Step 4

Punch the dough down and turn it out onto a floured board. Knead dough, adding flour as needed to prevent sticking, until dough is soft and elastic. Roll out into a 6 x 34 inch long ribbon.

Step 5

Spread the filling over the dough. sprinkle with raisins, citron and almonds. Fold the long sides toward the center with the edges overlapping slightly.

Step 6

Form the dough into a kringle (or pretzel) shape on a large cookie sheet covered with parchment paper. Cover and let rise until doubled.

Step 7

Brush the surface with egg and sprinkle with sugar and sliced almonds.

Step 8

Bake in a 375 F oven for 25 – 30 minutes, or until golden brown.

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Ekte Norsk Mat–Authentic Norwegian Cooking is available for purchase, through the Vesterheim.

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