Juleskringle (Marzipan Christmas Kringle)

Recipe View Make the bread: In a small bowl, combine warm milk and sugar. Sprinkle yeast over the mixture and let stand for 10 minutes to dissolve, then stir in heavy cream. (10 minutes)

Recipe View In a separate bowl, whisk together flour, sugar, salt, and cardamom. Cut in butter using two knives or a pastry blender until the texture is coarse and mealy. Add the yeast mixture and stir until well blended. Pat into a ball, flatten slightly, and wrap in plastic wrap. Refrigerate for 12 to 24 hours. (15 minutes + 12-24 hours refrigeration)

Recipe View When ready to bake, prepare the filling: In a large bowl, mix almond paste, crushed almonds, sugar, cinnamon, and almond extract with an electric mixer until evenly blended. The mixture may be crumbly. (10 minutes)

Recipe View Roll the chilled dough into a 2x24-inch rectangle. Spread the filling evenly over the dough, leaving a 2-inch border on each side. Roll the dough up tightly into a tube. Cover your work surface generously with sugar and roll the dough tube in the sugar until thoroughly coated. (20 minutes)

Recipe View Gently roll and stretch the dough tube into a 40-inch-long rope. Place the rope onto a parchment-lined baking sheet and shape it into a pretzel shape or a traditional Kringle oval. (10 minutes)

Recipe View Brush the dough with beaten egg white and sprinkle generously with sliced almonds. Cover loosely with a towel and let rise for 45 minutes in a warm place. (45 minutes)

Recipe View Preheat the oven to 375 degrees F (190 degrees C). (15 minutes)

Recipe View Bake the Kringle in the preheated oven until golden brown, approximately 25 to 30 minutes. Let cool slightly before slicing and serving. (25-30 minutes)