From The New York Times Cookbook, first edition published 1961.
Makes 2 loaves or about 20 servings
Swedish Julbrod
2 packages yeast
1/4 cup lukewarm water
1/4 cup milk, scalded and cooled to lukewarm
1/2 teaspoon salt
1/3 cup sugar
1/2 cup butter, softened
3 eggs, lightly beaten
4 1/4 cups sifted flour
1 cup raisins
1 cup sliced citron
1 cup blanched almonds
1 to 3 teaspoons cardamom seeds
1/4 cup confectioner's sugar
1. Soften the yeast in the water. Add the milk, salt, sugar, butter and
eggs, reserving one egg white.
2. Mix a little flour with the raisins and citron. Add one-half cup of the
almonds, shredded.
3. Remove the papery covering from the cardamom seeds and crush the
seeds. Add with one-half of the flour to the yeast mixture and stir until
smooth. Cover and let rise in a warm place (85 F) until double in bulk or
about 40 minutes.
4. Stir in the remaining flour and knead until smooth and elastic. Knead in
the fruits and nuts. Turn the dough into a greased bowl, grease the top,
cover and let rise about 30 minutes.
5. Cut the dough into sixths and roll each piece with the palms of the
hands into a long strip. Braid three strips and shape into a ring on a
greased baking sheet. Repeat for a second loaf.
6. Brush the loaves with the reserved egg white, beaten with one tablespoon
water. Cover with the confectioner's sugar and remaining almonds and let
rise until doubled in bulk, or about 30 minutes.
7. Bake in a preheated hot oven (450 F) ten minutes. Reduce the oven
temperature to moderate (350 F) and bake about 20 minutes longer.