Norwegian Christmas Bread

Instructions

1. Prepare the yeast
   In a small bowl, dissolve the yeast in the warm milk with 1 tablespoon of the sugar. Let stand for 5-10 minutes until foamy and activated.
2. Make the dough
   In a large mixing bowl or stand mixer fitted with a dough hook, combine 2 cups of flour, the remaining sugar, softened butter, eggs, salt, cardamom, and nutmeg. Add the yeast mixture and beat until smooth, about 2 minutes.
3. Knead the dough
   Gradually add the remaining flour until a soft, slightly sticky dough forms. Knead for 8-10 minutes by hand on a floured surface or 5-6 minutes with a stand mixer until the dough is smooth and elastic.
4. Add fruits and nuts
   Gently fold in the golden raisins, candied citron, and chopped almonds until evenly distributed throughout the dough.
5. First rise
   Place the dough in a greased bowl, turning to coat all sides. Cover with a clean kitchen towel and let rise in a warm place until doubled in size, about 1.5-2 hours.
6. Shape the loaves
   Punch down the dough and divide it into two equal portions. Shape each into a round loaf and place on a parchment-lined baking sheet. Cover and let rise again until nearly doubled, about 30-45 minutes.
7. Bake the bread
   Preheat the oven to 350°F (175°C). Brush the loaves with egg wash and sprinkle with pearl sugar if using. Bake for 40-45 minutes, or until golden brown and hollow sounding when tapped on the bottom. If the bread browns too quickly, cover loosely with aluminum foil.
8. Cool and serve
   Transfer the loaves to a wire rack to cool completely. Slice and serve with butter or your favorite holiday spreads. Store leftovers in an airtight container for up to 3 days, or freeze for up to 1 month.