WREATH:

2 pkgs. active dry yeast (or equivalent)
1/3 cup warm water
1/2 cup (1 stick) butter, softened
3/4 cup sugar
4 eggs, divided
1 (12 oz.) can evaporated milk
1/4 cup dairy sour cream
1 tbsp. grated orange peel
2 1/4 tsp. ground cardamom
2 tsp. salt
7 to 7 1/2 cups all-purpose flour, divided
1 tbsp. milk
toasted sliced almonds, for sprinkling
granulated sugar, for sprinkling

In a small bowl dissolve yeast in warm water and set aside.

In mixing bowl cream butter and sugar. Beat in 3 eggs, milk and yeast mixture, dairy sour cream, orange peel, cardamom and salt. Mix well.

Beat in 6 cups flour until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface and knead until smooth and elastic, about 6 to 8 minutes.

Place in a greased bowl turning once to grease top. Cover and let rise about 1 hour in a warm place until doubled.

Punch dough down, turn onto a floured surface. Divide into 6 balls. Cover and let rise, about 10 minutes.

Shape each portion into a 24-inch rope. Place 3 ropes on a greased baking sheet and braid and make a wreath. Repeat with remaining dough on another baking sheet. Cover and let rise until doubled, about 45 minutes.

Beat milk and remaining egg and brush over wreaths. Sprinkle with sliced almonds and sugar.

Bake at 375°F for 25 to 30 minutes or until golden brown. Remove from pans to wire racks to cool.

CARDAMOM BUTTER:

2 cups (4 sticks) butter softened
1/4 cup confectioners' sugar
1 1/2 tsp. grated orange peel
1 1/2 tsp. ground cardamom
1/2 tsp. ground nutmeg

In a mixing bowl beat ingredients until blended. Serve with bread.

Makes 2 loaves.

Submitted by: Jo Leclerc