Ingredients

Instructions

  1. 1.
  2. Sprinkle yeast over warm water in a large bowl; stir briefly.
  3. Let stand until foamy (about 5 minutes).
  4. Stir in milk, sugar, butter, salt, cardamom, eggs, and lemon peel.
  5. Using electric mixer (with a paddle attachment if you have one) or a heavy spoon, add 2 cups of the flour, 1 cup at a time, beating well after addition.
  6. Then eat on medium speed for 3 minutes.
  7. Add 1 1/4 cups more flour; beat until combined.
  8. Scrape dough out onto a lightly floured board and knead until smooth (5 to 10 minutes) adding more flour as needed to prevent sticking.
  9. Place in a greased bowl; turn over to grease top.
  10. Cover with plastic wrap and let rise in a warm place until doubled (about 1 1/2 hours).
  11. Meanwhile, prepare filling.
  12. In a medium-size bowl, combine butter,flour and sugar.
  13. Beat until smooth.
  14. Stir in almonds, dried cranberries, lemon peep, and almond extract.
  15. Cover and refrigerate.
  16. Punch doubled dough down and knead briefly on a lightly floured board to release ari.
  17. Roll into a 9- by 30-inch rectangle.
  18. Crumble filling dough to within 1 inch of edges.
  19. Beginning at long side, tightly roll up dough, pinching edge against loaf to seal.
  20. With a sharp knife, cut roll in half lengthwise, carefully turn cut sides up.
  21. Loosely twist ropes around each other, keeping cut side up.
  22. Transfer to a greased and floured baking sheet and shape into a 10-inch ring, pinching ends together to seal.
  23. Let rise, uncovered, in a warm place until puffy (45 to 60 minutes).
  24. Bake in a 375°F oven until lightly browned (about 20 minutes).
  25. Transfer to a rack and let cool briefly.
  26. Meanwhile, prepare sugar glaze.
  27. In a small bow, combine powdered sugar, lemon juice and 1 tablespoon water; stir until smooth.
  28. Drizzle over warm bread.