Marzipan Birthday Kringle

1. 1

   Combine yeast, 1 tbsp sugar, and warm milk in a small bowl. Let rest until the yeast dissolves and begins to foam (about 10 min). Gently stir in the cream.

2. 2

   Combine the flour, 1/4 cup sugar, salt, and cardamom in a large bowl. Cut in the butter until the mixture resembles coarse meal. Fold in the yeast mixture just enough to moisten the dough. Cover and refrigerate 12 - 24 hours before rolling out the dough.

3. 3

   Prepare the filling after the dough has been refrigerated by blending together all the filling ingredients.

4. 4

   Lightly flour a pastry board or other smooth surface, and place the dough on the floured surface. Pound it with a rolling pin until the dough is flattened to a thickness of about 2 inches. Roll the dough to make a 24 inch square.

5. 5

   Spread the filling to within 1 inch of the edges and roll up the dough as tightly as possible.

6. 6

   Sprinkle 1/2 cup sugar on the work surface, and with your fingers, roll the dough firmly into the sugar to coat it, while also strething it to form a log measuring about 36 - 40 inches.

7. 7

   Cover a cookie sheet with parchment paper. Place the roll on the paper in the shape of a large pretzel. Brush the surface with the beaten egg white, and sprinkle with sliced almonds.

8. 8

   Cover and let rise 45 minutes, or until puffy, but not doubled.

9. 9

   Bake in a 375 F oven for 25 - 30 minutes, or until golden brown.

* Per serving · 4 servings · Values may vary.