2 pkg. active dry yeast
1/2 c. warm water (110-115 degrees)
3 tbsp. real butter
1/2 c. sugar
2 tsp. salt
1 tsp. crushed cardamom seed, (40-60) or 1 1/2-2 tsp. ground cardamom
1/4 tsp. vanilla
2 c. warm milk
3 eggs, beaten
8-8 1/2 c. all-purpose flour
Real butter
Milk (optional)

Dissolve yeast in warm water. Cream 3 tablespoons butter, sugar, salt, cardamom and vanilla. Add milk, eggs and yeast; beat well. Add flour until a soft dough is formed; knead until no longer sticky, using as little extra flour as possible.

Place in a greased bowl, cover with a clean damp towel and let rise until double in bulk. Turn onto a lightly-floured pastry cloth or board and let rest 15 minutes. Divide into thirds for 3 braids. For each braid, divide dough into 3 equal parts. Roll each into a 12 inch strand; place close together on a lightly-greased cookie sheet. Braid the strands loosely, starting from the middle and braiding to each end. This will give a more symmetrical braid. Fasten ends and tuck under securely. Brush with butter and let rise until double in size; brush with milk if planning to frost. Bake in a preheated 375 degree oven for 15 minutes or until golden brown. Cool.

GLAZE:

1 c. confectioners' sugar
3 tbsp. water or enough to make of pouring consistency
Few drops almond extract
Coarse sugar or chopped toasted almonds

Blend confectioners' sugar, water and almond extract. Drizzle glaze over braids and sprinkle with coarse sugar or chopped almonds. Makes 3 braids.