Julekage

                   

Ingredients:

For the dough:

For the glaze (we ommited this):

Preparation:

For the dough:

Combine 4 cups flour, sugar, almonds, and the next 8 ingredients in a bowl.

Dissolve 1 tablespoon of granulated sugar and yeast in warm water in a large bowl; let stand 5 minutes.

Stir in butter, vanilla, and eggs until well-blended. Gradually add flour mixture; stir to combine.

Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes).

Add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place for 2 hours.

Dough will not double in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.)

Punch dough down; let rest 5 minutes. Roll into an 30 cm x 22 cm rectangle on a lightly floured surface.

Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.

Place, seam side down, in a 22 cm x 13 cm loaf pan coated with cooking spray. Cover and let rise 2 hours.

Preheat oven to 180
°C.

Uncover the dough. Combine milk, 1/8 teaspoon salt, and 1 egg; brush lightly over loaf.

Sprinkle with sugar. Bake at 180°C for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.

For the glaze (we ommited this):


Combine the confectioners' sugar, water, and almond extract in a small bowl. Drizzle over loaf.