2-3 c. white flour
1 pkg. active yeast
3/4 tsp. ground cardamom
3/4 c. milk
1/3 c. sugar
1 egg
1/4 c. butter
1/2 tsp. salt

In large mixing bowl combine 1 cup flour, yeast and ground cardamom. Heat milk, sugar, butter and salt until warm, stirring constantly to melt butter. Add to dry mixture. Add egg. Beat at low speed for 1/2 minute, scraping bowl. Beat 3 minutes at high speed.

By hand, add enough flour to make a soft dough. Turn into floured surface and knead until smooth. Place in greased bowl, turn once. Cover and let rise until double in bulk (about 1 hour and 15 minutes). Punch down. Divide into thirds and make 3 balls. Cover and let rest for 10 minutes.

Roll each ball into ropes 18-20 inches long. Braid ropes and form a circle on a greased cookie sheet. Connect ends to make a continuous braid. Cover and let rise until double (about 40 minutes). Brush with milk and sprinkle with 1 tablespoon sugar. Bake at 375 degrees for 20-25 minutes. Remove from cookie sheet and cool.