2 c. milk
3/4 c. sugar
1 tbsp. salt (or less)
1/2 c. butter
1 cake yeast, crumbled (or 1 pkg. dry yeast)
1/4 c. lukewarm water, 110 degrees
1 tsp. sugar
2 lg. eggs, beaten
10 cardamom seeds, crushed (or 1 1/2 tsp. ground cardamom)
7 - 7 1/2 c. sifted flour
Coffee and sugar to sprinkle

Place milk, sugar, salt and butter (butter) in saucepan, bring to scalding. Pour into large mixing bowl--let cool to lukewarm.

Dissolve yeast and 1 teaspoon sugar in warm water in a small bowl. Let stand 5 minutes until foamy and bubbly. Add to cooled milk mixture with beaten eggs. Blend well.

Add cardamom and 2 cups flour. Beat well. Gradually add remaining flour until mixture forms a dough easy to handle. Mix thoroughly.

Turn out and knead on lightly floured board until smooth and satiny, about 10 minutes. Place in greased bowl, turning to grease top. Cover; let rise, draft- free, in warm place until double, about 1 - 1 1/2 hours. Punch dough down.

Divide dough into nine equal parts. Roll each ball into long rolls, 1 1/2 inches in diameter. On floured board, braid 3 rolls. Place in greased 9x5x3 inch pan. Repeat other sections. Cover, raise until double, about 45 minutes. Bake 30-50 minutes.

Brush tops with mixture of 1 tablespoon sugar and 2 tablespoons coffee. Sprinkle with sugar. Cool. Makes 3 loaves.