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.