1/2 c. butter
6 tbsp. whipping cream
1/3 c. sugar
1/2 tsp. each salt & ground cardamon
1 pkg. active dry yeast
1/4 c. warm water (105-115 degrees)
3 eggs
About 4 c. flour
24 raisins
12 whole blanched almonds
1 egg yolk, beaten with 1 tbsp. water

In a small saucepan melt the butter; remove from heat and stir in cream, sugar, salt and cardamon. Let cool to lukewarm.

Meanwhile, in the large bowl of an electric mixer, combine the yeast and warm water; let stand 5 minutes to soften. Add cooled butter mixture, the eggs and 2 cups of flour. Mix until well blended, then beat at medium speed for 2 minutes. Gradually stir in about 1 2/3 cups more flour to make a stiff dough.

Turn dough out onto a board coated with some of the remaining 1/2 cup flour; knead until smooth and slightly elastic, about 10 minutes, adding more flour as needed to prevent sticking. Place dough in greased bowl, turning to grease top. Cover with plastic wrap and let dough rise in warm place until doubled, about 1 1/2 hours.

Punch dough down; divide into 12 equal portions. Break off a 3/4 inch ball for dove head; set aside. Roll remaining portion of dough into a 9 inch tapering rope that measures about 1/2 inch in diameter at one end and 1 inch in diameter at other end. Tie an overhead knot at thin end of dough rope. For dove tails make several slashes in wide ends of rope to resemble feathers. Repeat with rest off dough, placing bodies of doves 2 inches apart on greased sheets. Shape dove heads by forming into tear-shaped drops and settle into cavities of dough knots; press down lightly to secure.

Make small slashes on each side of heads and insert raisins for eyes. Make a small slash and insert wide end of almond for beak. Cover doves with plastic wrap and let rise in warm place until puffy, about 45 minutes.

Before baking, push raisins and almonds back into head to secure. Brush rolls all over with egg yolk mixture. Bake in a 375 degree oven until golden, about 12-15 minutes. Serve hot or cool completely on a rack, wrap airtight and freeze. To reheat, thaw wrapped rolls at room temperature. Place on baking sheet, cover with foil and heat in 375 degree oven until hot, about 10 minutes. Makes 1 dozen.