Danish Easter Cake (Paaske Kage) - cooking recipe

Ingredients

1 envelope yeast
1/2 cup room temperature milk
2 tablespoons granulated sugar
1 large egg (or 2 small)
125 g margarine
250 -300 g flour
Fill
100 g sugar
100 g butter, unsalted
1 -2 teaspoon cinnamon
1/8 cup raisins
1/8 cup candied lemon and orange dried fruit, chopped
On top of the cake
cold coffee or egg
2 tablespoons coarse sugar
1/8 cup blanched slivered almond

Preparation

Stir the yeast into the luke warm milk.
Add sugar, egg, margarine in small bits.
Add 3/4 of the flour.
Work the dough with a wooden spoon, until it has combined.
Then work the rest of the flour into the dough with the hands, but not more than just combined.
Don't over work it.
Let the dough rise with a small amount of flour dusting on top, cover with a clean dish-towel about 30 minutes in a normal kitchen temperature.
Fill: Combine the butter, sugar, cinnamon, raisins, and candied fruit.
Roll the dough out on the table to oblong.
Use a light hand in the soft dough.
Spread the fill onto the dough, but not quite to the edges.
Fold over the ends so the fill doesn't run out.
Fold over the short part, so you now have 3 layers.
Set the cake to rise again with a thin dish-towel to cover for another 30 minutes.
Then brush carefully with cold coffee, or an whisked together egg, and sprinkle with sugar (not the fine kind) and 1/4 cup slivered blanched almonds.
Bake in the middle part of oven at 400 degrees F about 30 minutes.
Note: The cake will rise quite a bit and becomes surprisingly large.
You can actually easily make two cakes instead of one if you wish.
You can freeze the one, then thaw and reheat in the oven when needed.