Karlsbader Wreath

A wreath recipe from “Mine Lekreste Kaker” (My Most
Delicious Cakes) published by Teknologisk Forlag in 1994

Karlsbader Wreath

Oven temperature: 200° C /390° F, hot air 175° C / 345° F


25 g [0,9 oz] yeast
2 dl [0,4 pt] lukewarm cream, 20 %
0.5 dl [0,1 pt] sugar
1/8 tsp salt
2 egg yolks
About 6 dl [1,2 pt] flour
100 g [3,5 oz] soft butter
Fill 1:
100 g [3,5 oz] roughly grated almonds
50 g [1,75 oz] butter or margarine
Fill 2:
1-2 tablespoons butter or margarine
1 1/2 dl [0,3 pt] raisins
1/2 dl [0,1 pt] chopped, pickled orange peel
1 dl [0,2 pt] chopped almonds
1 egg


[1] Stir the yeast into the lukewarm cream. Add sugar, salt, egg yolks and about 5 dl of flour. Work the dough smooth. Let it rise well.

[2] Roll the dough out  into a rectangular sheet, about 60 x 25 cm / 23 x 10 inch. Spred with Fill 1 (roughly grated almond mixed with soft butter), or spread the butter in Fill 2 over the dough and sprinkle the other ingredients over the butter. Leave about 2 inches at the bottom free of filling.

[3] Roll the dough firmly together from the long side. Form it into a wreath on baking paper or greased baking sheet. (The joint on the roll should lie down against the sheet.) Make cuts into the wreath with a sharp knife.

[4] Raise under a kitchen towel to barely double in size. Brush with egg. Bake on the bottom shelf for 15-20 min.