Coffee Twist - Stor Kringle

Makes 2

Mash the yeast in the cream; let stand a few minutes. Sift the flour with the sugar and salt; melt the butter. Beat a little flour into the yeast and cream; add 1 egg and beat. Sift in more flour; add the rest of the eggs, beating after each addition. Add the melted butter and the remainder of the flour, beating well. Add the cardamom seeds, washed and drained raisins and citron last. Mix well, Knead down in a buttered bowl. Cover lightly with a clean cloth. Let stand in a warm, but not hot, place until doubled. Knead on a lightly floured board. Divide the dough in half, roll in a buttered baking pan. Flatten the top of the pretzels a little, brush with beaten egg, sprinkle thickly with powdered sugar and chopped almonds. Let rise for 20 minutes. Bake in a hot oven (425° to 450°F.) 30 minutes.