Juleskringle (Marzipan Christmas Kringle)

Ingredients

• 0.5 cups warm milk
• 1 tablespoon white sugar
• 1 envelope active dry yeast , .25 ounce
• 1 cup heavy cream
• 3.5 cups all-purpose flour
• 0.25 cups white sugar
• 1 teaspoon salt
• 1 teaspoon ground cardamom
• 0.5 cups butter , cut into small pieces

Instructions

1. 1

   Make the bread: Stir milk and sugar together in a small bowl. Sprinkle yeast over top and let stand for 10 minutes to dissolve. Stir in cream.

2. 2

   Stir together flour, sugar, salt, and cardamom in a separate bowl. Cut in butter with 2 knives or a pastry blender until texture is coarse and mealy. Add yeast mixture and stir until well blended. Pat into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for 12 to 24 hours.

3. 3

   When ready to bake, make the filling: Mix almond paste, almonds, sugar, cinnamon, and almond extract with an electric mixer in a large bowl until evenly blended. It may be crumbly.

4. 4

   Roll chilled dough into a 2x24-inch rectangle. Spread filling over dough to within 2 inches of each side. Roll up into a tube. Cover the work surface with sugar and roll dough tube into sugar until thoroughly coated.

5. 5

   Roll and stretch dough tube out into a 40-inch-long rope. Place onto a parchment-lined baking sheet and form into a pretzel shape.

6. 6

   Brush dough with egg white and sprinkle with almonds. Cover loosely with a towel and let rise for 45 minutes.

7. 7

   Preheat the oven to 375 degrees F (190 degrees C).

8. 8

   Bake kringle in the preheated oven until golden brown, 25 to 30 minutes. Cut into slices to serve.