Norwegian Holiday Bread

Begin by combining yeast with warm water in a bowl, stirring gently to dissolve the yeast completely.

Next, pour cold milk into a deep, wide saucepan and place it over medium heat. Stir constantly to prevent scorching until you notice small bubbles forming around the edges of the saucepan.

Once the mixture has reached the desired temperature, remove it from the heat source and transfer it to a large, clean bowl. Stir in sugar, melted butter, and salt until well combined; let the mixture sit for 5 to 10 minutes, or until it has reached a lukewarm temperature.

Add the yeast mixture to the bowl and stir in 4 cups of flour. Cover the bowl with a damp cloth or plastic wrap and let the mixture rise in a warm, draft-free area until it has doubled in size, approximately 2 hours.

Now, punch down the dough to release any air bubbles. Add raisins, cherries, citron, and cardamom to the dough, stirring until they are evenly distributed. Gradually work in the remaining 4 1/2 cups of flour until a soft, pliable dough forms. Cover the bowl again and let the mixture rise in a warm place until it has doubled in size once more, taking about 2 to 3 hours.

Gently knead the dough on a lightly floured surface, working it for just a few minutes to develop its texture. Divide the dough into four equal portions and shape each portion into a round loaf. Place the loaves onto greased cookie sheets, making sure they are evenly spaced.

Cover the loaves with a clean cloth or plastic wrap and let them rise in a warm, draft-free area until they have doubled in size once more, taking about 1 to 2 hours.

Preheat your oven to 350 degrees F (175 degrees C). Brush the tops of the loaves with an egg white, making sure to cover them evenly.

Bake the loaves in the preheated oven for 30 to 40 minutes, or until they are golden brown and cooked through.