Julekage (Danish Christmas Fruit Loaf)

• Dough:
• 4 1/4 cups all-purpose flour, divided
• 3 tablespoons granulated sugar, divided
• 1/3 cup chopped almonds
• 1/3 cup raisins
• 1/4 cup nonfat dry milk
• 2 tablespoons chopped candied citron
• 2 tablespoons chopped candied lemon peel
• 2 tablespoons chopped candied orange peel
• 1 teaspoon salt
• 1 teaspoon grated lemon rind
• 1/2 teaspoon ground cardamom
• 1 package dry yeast (about 2 1/4 teaspoons)
• 1/2 cup warm water (100u0b0 to 110u0b0)
• 6 tablespoons butter or stick margarine, softened
• 1 teaspoon vanilla extract
• 2 large eggs, lightly beaten
• Cooking spray
• 1 tablespoon fat-free milk
• 1/8 teaspoon salt
• 1 large egg
• 1 tablespoon turbinado or granulated sugar
• Glaze:
• 1/2 cup powdered sugar
• 2 teaspoons water
• 1/4 teaspoon almond extract

1. To prepare dough, lightly spoon flour into dry measuring cups, and level with a knife. Combine 4 cups flour, 2 tablespoons granulated sugar, almonds, and the next 8 ingredients (almonds through cardamom) in a bowl.
2. Dissolve 1 tablespoon of granulated sugar and yeast in warm water in a large bowl; let stand 5 minutes. Stir in butter, vanilla, and 2 beaten eggs until well-blended. Gradually add flour mixture; stir to combine. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
3. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour and 45 minutes. Dough will not double in size.(Press two fingers into dough. If indentation remains, the dough has risen enough.)
4. Punch dough down; let rest 5 minutes. Roll into an 11 x 9-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 1 hour and 30 minutes.
5. Preheat oven to 375u0b0.
6. Uncover the dough. Combine fat-free milk, 1/8 teaspoon salt, and 1 egg; brush lightly over loaf. Sprinkle with turbinado sugar. Bake at 375u0b0 for 45 minutes or until loaf sounds hollow when tapped. Remove from pan; cool on a wire rack.
7. To prepare glaze, combine the powdered sugar, water, and almond extract in a small bowl. Drizzle over loaf.

flour, sugar, almonds, raisins, nonfat dry milk, candied citron, candied orange, salt, lemon rind, ground cardamom, yeast, warm water, butter, vanilla, eggs, cooking spray, milk, salt, egg, turbinado, powdered sugar, water, almond extract

Taken from www.myrecipes.com/recipe/julekage-danish-christmas-fruit-loaf (may not work)