Icelandic Coffee Wreath (Fyltur Hveitibraudskrans)

The Icelandics have a practical and down to earth approach to all of their cooking and baking, but they are exceptionally skilled at making wonderful things to go with coffee!

• Ready In: 55 mins
• Yields: 1 wreath

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

Directions

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.