Icelandic Coffee Wreath (fyltur Hveitibraudskrans)

Total Time: 55 mins Preparation Time: 25 mins Cook Time: 30 mins

Ingredients

• 2 tablespoons active dry yeast (2 pkg.)
• 1/2 cup warm water, 105 f. to 115 f
• 1 egg
• 1/4 cup butter
• 1/3 cup sugar
• 1/4 teaspoon salt
• 1/3 cup sour cream
• 2 1/2-3 cups unbleached all-purpose flour
• 1 cup almond paste
• 1 egg
• 2 tablespoons sugar
• 1 tablespoon cinnamon
• 1 teaspoon vanilla
• 1/2 cup raisins
• 1 tablespoon grated orange peel
• 1 slightly beaten egg
• 2 tablespoons milk
• decorator sugar (pearl sugar) or crushed sugar cube

Recipe

• 1 for the dough: in a large bowl, dissolve the yeast in the water and let stand 5 minutes. add the egg, butter, sugar, salt, and sour cream. beat in 2 cups of the flour to make a stiff dough. cover and let rise in a warm place until doubled, about 1 hour.
• 2 turn out onto lightly floured board and roll out to make a square about 20 to 24 inches across.
• 3 to make the filling: blend the almond paste, egg, sugar, cinnamon, and vanilla. spread this mixture over the rolled dough to within 1/2 inch of the edge of the dough. sprinkle with the raisins and orange peel. roll dough up, jelly roll fashion, enclosing the filling.
• 4 cover baking sheet or a 16 inch pizza pan with parchment paper or lightly grease it. place roll on the pan in the shape of a wreath and seal ends together. with a pair of scissors, clip the wreath and lift the cut dough back over the wreath decoratively. let rise 1 hour or until puffy. preheat oven to 400°f.
• 5 to make the glaze, mix the beaten egg well with the 2 tablespoons milk. brush wreath with the mixture and sprinkle with the pearl sugar. bake for 20 to 30 minutes or until golden.
• 6 the great scandinavian baking book b. ojakangas.