In a large bowl, whisk the eggs with 40 g (1.4 oz) of sugar until well combined.
Add the warm milk and stir in the dried yeast. Let it sit for 10 minutes until frothy.
Mix in 100 ml (3.4 fl oz) of vegetable oil.
Gradually add the flour and salt, mixing until a soft dough forms. Knead the dough for about 10 minutes until smooth and elastic.
Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about 1 hour or until doubled in size.
Prepare the Filling:
In a medium bowl, combine the soft butter, 30 g (1.1 oz) of sugar, and grated orange peel.
Mix in the raisins, dried lingonberries, and chopped walnuts until well combined.
Assemble the Bread:
Preheat the oven to 180°C (350°F).
Punch down the risen dough and turn it out onto a lightly floured surface. Roll the dough into a large rectangle.
Spread the filling evenly over the dough.
Starting from one of the long edges, roll the dough tightly into a log. Slice the log into even pieces.
Place the slices in a greased baking dish or on a baking sheet, leaving some space between them for expansion.
Cover and let the slices rise for another 20-30 minutes.
See also Lemon Delight Cake
Bake:
Bake in the preheated oven for 25-30 minutes or until the bread is golden brown and cooked through.
Remove from the oven and let cool slightly before serving.
Serve:
Serve warm or at room temperature. Enjoy this delicious, traditional sweet bread with your family and friends.
Serving Suggestions:
Serve this sweet bread with a cup of hot tea or coffee.
Enjoy it as a dessert or a sweet snack during the day.
Pair it with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent treat.
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