1 c. milk
1/4 lb. butter
1/2 c. sugar
2 egg yolks
1/2 tsp. salt
4 c. flour
1 dry yeast packet dissolved in 1/4 c. lukewarm water to which 1 tsp. sugar has been added 1 tbsp. ground cardamom seed
1/4 lb. butter, divided

FILLING:

1/2 c. sugar
Cinnamon, nuts, raisins to taste

Warm milk and butter. Put in large bowl. Add 2 cups flour, sugar, salt, yeast and cardamom. Beat and mix in rest of flour, 1 cup at a time, and beat well. Put in warm place to rise until double in bulk.

Divide dough in half and roll out in rectangle. Spread with soft butter, cinnamon, sugar, nuts, raisins. Roll up and place on cookie sheet. Let rise about 1/2 hour. Bake in preheated 350 degree oven about 25-30 minutes. Makes 1 very large or 2 round coffee cakes. May be frosted with confectioners icing while warm or brush with beaten egg and sprinkle with sugar and nuts before baking.