3 3/4-4 c. flour
3 tbsp. sugar
1 pkg. (1/4 oz.) fast rising active dry yeast
2 tsp. ground cardamom
1/2 tsp. salt
1 c. milk
1/4 c. butter
3 eggs, divided
1 c. raisins

LEMON GLAZE:

3/4 c. powdered sugar
2 tsp. lemon juice
2 tbsp. pecan pieces
Decorated hard-cooked eggs

In large mixer bowl mix 2 cups of the flour, the sugar, yeast, cardamom and salt. In small saucepan heat milk and butter to 125-130 degrees. (Butter need not melt completely.) Beat into yeast mixture with 2 of the eggs. Beat at medium speed 2 minutes.

Mix in 1 1/2 more cups of the flour and the raisins. Turn out onto floured surface and knead 8-10 minutes until smooth and elastic, using enough of the remaining flour to make a smooth, non-sticky dough. Cover and let rest 10 minutes. Cut off 2/3 of the dough, divide into halves and roll each half into a rope about 30 inches long. Twist rope together.

Form into a circle on greased baking sheet, pinching ends together to seal. Divide remaining dough into halves and form into ropes about 24 inches long. Twist together and form into a circle on top of first ring, sealing ends. Cover and set aside in warm place until almost double, 30-40 minutes.

Meanwhile, preheat oven to 350 degrees. Beat the remaining egg and brush over bread. Grease a metal bowl about 6 inches in diameter and ease into center of ring, open side up. Bake 15 minutes; gently remove bowl. Reduce temperature to 325 degrees and continue to bake until ring is browned and hollow sounding when tapped, about 25 minutes. Transfer to rack to cool completely. Decorate with lemon glaze and pecans. Place on plate or tray and fill center with decorated, hard-cooked eggs.

Lemon Glaze: In small bowl whisk sifted powdered sugar with lemon juice. Whisk in additional juice, a few drops at a time, until glaze is of thick pouring consistency.

Note: Bread can be baked, cooled, securely wrapped and frozen up to 2 weeks before thawing, glazing and serving. Makes 1 (10 inch) ring.