Icelandic Christmas Bread

Instructions

1. Prepare the dry ingredients
   In a large mixing bowl, combine the flour, sugar, baking powder, salt, cardamom, and cinnamon. Whisk together until well incorporated.
2. Mix the wet ingredients
   In a separate bowl, combine the warm milk, melted butter, and beaten egg. Stir until smooth and fully mixed.
3. Form the dough
   Gradually add the wet ingredients to the dry ingredients, stirring until a soft dough forms. Fold in the raisins, chopped almonds, and lemon zest. Knead the dough on a floured surface for about 5 minutes until smooth and elastic.
4. Let the dough rest
   Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rest in a warm place for about 30 minutes. This allows the dough to relax and the flavors to develop.
5. Shape the bread
   Preheat your oven to 350°F (175°C). Divide the dough into two equal portions and shape each into a round loaf. Place them on a parchment-lined baking sheet, making sure to leave enough space between them for expansion.
6. Traditional decorations
   For traditional Laufabrauð style, you can use a sharp knife to cut intricate patterns on the top of the bread. Alternatively, score the top with a cross or simple pattern to allow steam to escape during baking.
7. Bake the bread
   Bake in the preheated oven for 20 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom. If the top browns too quickly, cover with aluminum foil.
8. Cool and serve
   Remove from the oven and transfer to a wire rack to cool. Serve warm or at room temperature, traditionally with butter. The bread can be stored in an airtight container for up to 3 days.