For the Cake
3 Packets active dry yeast
¾ Cup tepid milk
3 Eggs (1 for brushing the cake)
4 Cups all-purpose flour
3 ½ Tbsp. sugar
½ Tbsp. salt
1 Tbsp. cardamom
11 Tbsp. butter
4 Tbsp. raisins
4 Tbsp. candied citron
4 Tbsp. chopped almonds
For the Filling
9 Tbsp. butter
4 ½ Tbsp. sugar
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.
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.
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.
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.
Spread this filling all over the roll. Sprinkle with raisins and chopped, candied citron, and chopped almonds for extra taste, if desired.
Roll together and form into a twist on a baking sheet, put away to rise once again. Brush with egg white, sprinkle with granulated sugar and chopped almonds. Bake for 20 minutes in a hot oven (400-450 degrees F).
Recipe taken from Norwegian Home Cooking by Rikke and Nils Lie published and sold by Hedmarksmuseet, 2300 Hamar, Norway.