3/4 c. milk
1/3 c. sugar
2 tsp. salt
1/2 c. butter
2 pkgs. dry yeast
1/2 c. warm water
1 tsp. ground cardamom
4 1/3 c. sifted flour
1 egg
Raisins
1 egg white

Scald milk; pour into a bowl and add sugar, salt, and butter. Cool to lukewarm. Sprinkle yeast on warm water; stir to dissolve. Add cardamom, 1 cup flour, yeast, and egg to milk mixture; beat with electric mixer at medium speed until smooth (2 minutes). Stir in enough remaining flour, a little at a time, until dough leaves the sides of bowl.

Turn onto lightly floured board and knead until smooth and elastic (5 minutes). Place in lightly greased bowl, turning to grease top. Cover and let rise until doubled (45-50 minutes). Punch down, cover, and let rest 10 minutes.

Pinch off balls of dough 2 1/2 inches in diameter and roll strips 12 inches long and 1/2 inch thick. Form into the shape of an S, coiling the ends. Place a raisin in the center of each coil.

Brush tops of buns with egg white beaten until foamy. Sprinkle with sugar. Cover and let rise until doubled (40 minutes). Bake in hot oven at 400 degrees for 10-12 minute or until golden.