This is a special bread/cake that Danes like to make for the holiday season. It’s a quick version of flaky Danish pastry.

　　

Ingredients

makes 16 servings

　　2 1/4 teaspoons (1 package) active dry yeast

　　1 tablespoon sugar

　　1/2 cup warm milk, 105° to 115°F

　　1 cup heavy cream, at room temperature

　　3 1/2 cups all-purpose flour

　　1/4 cup sugar

　　1 teaspoon salt

　　1 teaspoon freshly ground cardamom (see Note)

　　8 tablespoons (1 stick) chilled unsalted butter, cut into slices

　　

For the Almond Filling

One 8-ounce package almond paste (about 1 cup)

　　1/2 cup chopped blanched almonds

　　1/3 cup sugar

　　1 teaspoon ground cinnamon

　　1 teaspoon almond extract

　　

For the Topping

1/3 cup sugar

　　1 egg white, beaten

　　1/4 cup sliced almonds

　　

Step 1

In a small bowl, combine the yeast, sugar, and milk. Let stand until the yeast dissolves and begins to foam, about 10 minutes. Stir in the cream.

　　

Step 2

In a large bowl, combine the flour, sugar, salt, and cardamom. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just until the dough is moistened. Cover and refrigerate for 12 to 24 hours.

　　

Step 3

Turn the chilled dough out onto a lightly floured surface. With a rolling pin, pound the dough until flattened to a 2-inch thickness, then roll the dough out into a 24-inch square.

　　

Step 4

To prepare the filling, blend the almond paste, almonds, sugar, cinnamon, and almond extract together. Spread the filling to within 1 inch of the edges of the square, and roll the dough up as tightly as possible.

　　

Step 5

Sprinkle the sugar for the topping on the work surface. Roll the dough firmly into the sugar to coat it well, and, at the same time, stretch it to form a log of dough 36 to 40 inches long.

　　

Step 6

Cover a baking sheet with parchment paper. Place the roll on the paper in the shape of a pretzel. Brush the surface with the egg white and sprinkle with the almonds. Cover and let rise for 45 minutes, or until puffy but not doubled.

　　

Step 7

Position the oven racks so that they are evenly spaced. Preheat the oven to convection bake at 300°F. Bake in the center of the oven for 30 to 35 minutes, until golden. Remove the bread from the oven and cool on a wire rack.

　　Cooks' Note

　　White cardamom pods are generally used in Scandinavian cooking. Store-bought ground cardamom has very little flavor. It’s best to grind the black seeds (removed from the pods) yourself using a mortar and pestle or a spice or coffee grinder.

　　From Cooking with Convection by Beatrice Ojankangas. Copyright (c) 2005 by Beatrice Ojankangas. Published by Broadway Books.Beatrice Ojakangas has written more than a dozen cookbooks, including Beatrice Ojakangas' Great Holiday Baking Book, Beatrice Ojakangas' Light and Easy Baking, Pot Pies, Quick Breads, Light Desserts, The Finnish Cookbook, and The Great Scandinavian Baking Book. Beatrice works as a consultant for Pillsbury and other major food companies, teaches cooking classes, and writes for various food magazines. She lives in Duluth, Minnesota.