1 c. milk
1/2 c. sugar
4 to 5 c. all-purpose fl our
1 tsp. salt
1 tbsp. shortening
2 tbsp. butter
2 eggs, lightly beaten
10 cardamom seeds
1 pkg. dry yeast

Use a deep bowl. Pour hot milk over shortening, butter, sugar and salt. When lukewarm, add dissolved yeast and cardamom seed (use fresh cardamom and roll into small crumbs). Stir in 1 cup flour, then beaten eggs. Then stir in remaining flour until you get a workable dough. Knead until somewhat elastic, about 10 minutes. Place in bowl. Cover with cloth and let rise to double in bulk, about 2 hours.

Cut down and make into braids, twists, loaves or buns. Let rise about 1 or 1 1/2 hours until double in bulk.

Brush with beaten egg and water. Sprinkle with cinnamon sugar and brush with melted butter. Bake at 350°F for 12 minutes. Check after 8 minutes. Should be golden brown.

Submitted by: Jackie Sakwa