Icelandic Coffee Wreath (Fyltur Hveitibraudskrans) - cooking recipe

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
FILLING
1 cup almond paste
1 egg
2 tablespoons sugar
1 tablespoon cinnamon
1 teaspoon vanilla
1/2 cup raisins
1 tablespoon grated orange peel
GLAZE
1 slightly beaten egg
2 tablespoons milk
decorator sugar (pearl sugar) or crushed sugar cube

Preparation

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.
Turn out onto lightly floured board and roll out to make a square about 20 to 24 inches across.
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.
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\u00b0F.
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.
The Great Scandinavian Baking Book B. Ojakangas.