1 pkg. active dry yeast
1/2 c. warm water
2 c. scalded milk, cooled to lukewarm
1 c. sugar
1 tsp. salt
8-10 whole cardamom pods, seeded and crushed or 1-2 tsp. powdered cardamom
1 c. raisins or currants
1/2 c. candied cherries
4 eggs
8-9 c. sifted flour
1/2 c. melted butter

GLAZE:

1 egg, beaten
1/2 c. chopped or slivered almonds
1/2 c. crushed lump sugar (parl socker)

Dissolve yeast in warm water. Stir in milk, sugar, salt, cardamom, raisins and cherries, eggs and enough flour to make batter, approximately 2 cups. Beat until dough is smooth and elastic. Add 3 cups flour and beat well until dough is smooth and glossy. Add melted butter. Stir well and beat until glossy again. Add enough of remaining flour to make a stiff dough. Turn dough onto floured board and cover with mixing bowl. Rest for 15 minutes! Knead dough until smooth and satiny - about 5 minutes. Place in greased mixing bowl and move dough around until all is buttered.

Place in 85 degree spot for 1 hour, until double in bulk. (Suggestion: set bowl with dough into another dish of warm water.) Punch down in bowl, and let rise again until double, about 30 minutes. Turn out onto board, shape to pan size. Let rise in pan for 20 minutes.