For the Cake

3 packets active dry yeast
3/4 cup tepid milk
3 eggs (1 for brushing the cake)
4 cups all-purpose flour
3 1/2 Tbsp. sugar
1/2 Tbsp. salt
1 Tbsp. cardamom
11 Tbsp. butter

For the Filling

9 Tbsp. butter
4 1/2 Tbsp. sugar
4 Tbsp. raisins
4 Tbsp. candied citron, chopped
4 Tbsp. almonds, chopped


Step 1

Combine yeast and warm milk in a medium 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

Prepare your filling while the dough is rising. Whip together the butter and sugar until light and creamy. Cover and set aside in a cool place.

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” long ribbon.

Step 5

Spread filling all over the dough. Sprinkle with raisins,chopped candied citron, and chopped almonds for extra taste, if desired.

Step 6

Roll up dough starting on the long side and form into a twist on a baking sheet.Cover and let rise again. After rising, brush with egg white, sprinkle with granulated sugar and chopped almonds. Bake for 20 minutes in a hot oven (400º-450ºF).

Recipe taken from Norwegian Home Cooking by Rikke and Nils Lie published and sold by Hedmarksmuseet, 2300 Hamar, Norway.