6 1/2 to 7 c. bread flour
1/2 c. sugar
2 tsp. salt
3/4 tsp. cardamom
2 pkgs. active dry yeast
3/4 c. milk
1/2 c. water
1/2 c. butter
3 eggs
1 tbsp. milk
1 egg

GLAZE:

3/4 c. powdered sugar
1/2 tsp. vanilla
1 1/2 to 2 1/2 tsp. milk

DECORATIONS:

6 wax candles
3 yards ribbon

Grease large cookie sheet or 14 inch pizza pan. Lightly spoon flour into measuring cup; level off. In large bowl combine 2 cups flour, sugar, salt, cardamom and yeast; blend well. In small saucepan, heat 3/4 cup milk, water and butter until very warm (120 to 130 degrees). Add warm liquid and 3 eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in an additional 4 to 4 1/2 cups of flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1/4 to 1/2 cup of flour until dough is smooth and elastic, about 10 minutes. Place dough in greased bowl; cover and let rise until light and doubled in size, about 1 1/2 hours.

Punch dough down several times to remove all air bubbles. Divide dough in half, shape into balls. Allow to rest on counter covered with inverted bowl for 15 minutes. Shape each half into a 45 inch rope. Twist ropes together. Place in ring shape on prepared cookie sheet; pinch ends to seal. Cover; let rise in warm place until light and doubles in size, about 1 hour.

Heat oven to 350 degrees. Combine 1 tablespoon milk and 1 egg; brush over wreath. Bake at 350 degrees for 25 to 35 minutes or until deep golden brown. (To prevent excessive browning, cover with foil during last 10 minutes of baking.) Remove wreath from cookie sheet immediately, cool on wire rack.

To assemble, cut and hollow out six (1 inch) deep holes in wreath to fit bottoms of wax candles, making sure holes are spaced evenly around the wreath. Place wreath on serving tray. In small bowl, combine glaze ingredients. Spread bottoms of candles with small amounts of glaze, insert into holes in wreath. Drizzle wreath with remaining glaze. Tie ribbon in bow; place on wreath. Yield 24 servings.

All purpose or unbleached flour can be substituted for bread flour. Decrease kneading time to 5 minutes, omit resting period and decrease each rise time 15 to 30 minutes.