A sweet addition to holiday baking, this marzipan wreath is brimming full of raisins, cranberries and candied orange peel. It serves as an ideal baked good for a crowd, or when you just want to have a nice treat. Each bite is sweet and tangy with hints of citrus and almond throughout, the flavors of the season shining through.

Kringle traces back to the Middle Ages in Norway and is a dough or pastry shaped into a ring or circle. It was a popular cake served during festive occasions, such as Christmas and weddings, and became well-known in the trade city of Bergen that was famous for its bakeries and pastries, which were often influenced by other countries’ traditions.

The pretzel shape of kringle is believed to represent arms crossed over the chest, which was a common way of holding one’s arms when praised in the Middle Ages. For some in Europe, kringle also represented luck, long life, and progress for the upcoming year. A fitting way to say farewell to the old and welcome in the new.

This is a delicious and stunning sweet bread that brightens up any gathering. You can adjust the amount of dried fruits to your liking or mix and match as you please. We often keep some pieces in the freezer to have on hand when guests visit, which I highly recommend.

Marzipan Wreath with Dried Fruits (Julekringle)

Serves 10 to 12

For the dough:

• 4 cups (480 g) all-purpose flour
• ½ cup (100 g) granulated sugar
• 2 teaspoons (1⁄4 ounce/7 g) instant yeast
• ¼ teaspoon salt
• 2 teaspoons fresh orange zest
• 1 cup (240 ml) lukewarm milk
• ½ cup (112 g) lightly salted butter, melted
• 1 large egg, at room temperature

For the filling:

• 1⁄3 cup (75 g) lightly salted butter, at room temperature
• 1⁄3 cup (65 g) granulated sugar
• 1 cup (160 g) mix of raisins and cranberries
• ½ cup (80 g) candied orange peel
• 2 2/3 ounces (75 g) marzipan (at least 50% almonds), grated

For the topping:

• 1 large egg, at room temperature
• Pearl sugar
• Sliced almonds

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For the dough, in a stand mixer fitted with the paddle attachment, combine the flour, granulated sugar, yeast, salt, orange zest, lukewarm milk, melted butter, and the egg. Knead on medium for about 8 minutes, or until the dough is soft and elastic. Transfer the dough to a lightly buttered bowl, cover with a tea towel, and let rise in a warm spot for about 1 hour, or until doubled in size.

For the filling, in a medium bowl, beat together the butter and granulated sugar. Set aside.

Once the dough has doubled in size, preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

Place the dough on a lightly floured surface. Using a rolling pin and more flour as needed to prevent sticking, roll out the dough into a rectangle that measures roughly 30 x 10 inch (75 x 25 cm) with the long sides horizontal. Using a spatula, spread the butter and sugar mixture evenly across the dough, all the way to the edges, then sprinkle the raisins, cranberries, candied orange peel and grated marzipan on top. Starting on 1 of the long sides, roll the dough around the filling to form a log. Shape the dough into a pretzel shape as shown in the pictures, tucking the ends under where the dough meets. Make deep incisions, about ¾ deep, throughout the dough with sharp scissors, being careful not to cut all the way through the dough. Space each incision about 1 ½-inches (4 cm) apart. If you wish, you can gently pull one piece of dough to the side, then pull the next piece to the opposite side – fanning the pieces away from the center in alternative motions – until all pieces have been used. This creates a more textured shape.

Place the wreath on the prepared baking sheet, cover with a tea towel, and let rise in a warm spot for 30 minutes.

For the topping, in a small bowl, whisk the egg. Using a pastry brush, lightly brush the egg on the dough. Generously sprinkle the top with pearl sugar and sliced almonds. Bake for 25 to 30 minutes, or until golden brown. Transfer to a wire rack to cool slightly before serving. Store in an airtight bag at room temperature for up to 2 days or in the freezer for up to 2 months. If serving after freezing, allow the kringle to defrost at room temperature then place in the oven at 400° F / 200° C for a couple of minutes or until warm throughout.