1 pkg. yeast
1/4 c. warm water
1 c. milk, scalded
1/2 c. sugar
2 tsp. salt
1/2 c. butter
5 1/2 to 6 c. flour
2 beaten eggs
1 1/2 tsp. ground cardamom
1/4 tsp. mace
1 c. raisins or currants

SUGAR GLAZE:

3/4 c. confectioners' sugar
2 tbsp. hot water
1 tsp. butter

Soften yeast in warm water. Combine milk, sugar, salt and butter. Cool to lukewarm. Stir in about 2 cups flour. Add eggs and beat well. Stir in softened yeast. Add cardamom, mace, raisins and enough remaining flour to make soft dough.

Turn out on lightly floured surface and knead until smooth and elastic, 8-10 minutes. Place in greased bowl, turning once to grease surface. Cover and let rise in warm place until doubled in bulk, about 1 1/2 hours. Punch down.

Divide dough into 2 balls. Cover and let rest 10 minutes. Divide each ball into thirds. Shape into 15 inch long ropes. Line up ropes 1 inch apart on lightly greased baking sheet. Braid loosely. Seal ends well. Cover and let rise 45 minutes.

Bake in preheated oven 30 minutes. Drizzle with sugar glaze while cake is warm. Makes 2 braids.