Pulverize the cardamom seed. 15 or 20 whole cardamom pods will make about a teaspoonful. A mortar and pestle is most helpful in pulverizing the seeds. The orange peel may be purchased already grated, but one can remove the zest from a couple of oranges with a potato peeler and chop it.

Add a tablespoonful of sugar to the yeast and mash it with a wooden spoon.

As soon as the yeast dissolves, add the milk, some of the flour and the remaining ingredients. Mix well, then turn out the dough on a lightly floured board and knead for a few minutes, adding flour to prevent sticking on the board or your hands. Be sparing with the flour, keeping the dough as soft as possible.

Let the dough rise in a well greased bowl until double in bulk.

Punch down, knead for a few moments. Divide the dough into 2 pieces. Form the dough into balls and set them aside to rest for about ten minutes to allow the dough to relax.

With a rolling pin flatten the balls, and again allow them to rest. Again roll out the dough, then with your fingers roll the dough into a sausage about 1-½ to 2 inches thick and about 12 inches long.

Place the rolled up dough on a greased cookie sheet, allow to rise until about three times in bulk.

Bake for approximately 15 minutes until golden brown in a 375 degree oven.

When cool slice and toast in a 250 degree oven for about 30 or 40 minutes.

Serve with butter and coffee for a Swedish snack.