1 pkg. dry yeast
1/4 c. water
1 c. milk, scalded
1/2 c. sugar
2 tsp. salt
1/2 c. butter, softened
5 1/2 - 6 c. flour
2 eggs
1 1/2 tsp. cardamon
1/4 tsp. mace (optional)
1 c. raisins (white or dark)

GLAZE:

1 c. powdered sugar
2 tbsp. hot water
1 tsp. butter

Soften yeast in water. Combine milk, sugar, salt and butter. Cool to lukewarm. Stir in 2 cups flour and eggs, beat well. Stir in yeast, cardamon, mace, raisins and remaining flour to make a soft dough. Turn out on lightly floured surface and knead until smooth and elastic, 8 to 10 minutes. Place in lightly greased bowl and let rise in warm place 1 1/2 hours. Punch down and divide into 2 balls. Cover and let rise 10 minutes. For each braid, divide balls into 3 pieces. Shape into strands 15" long, tapering at the ends. Line up strands 1" apart on lightly greased cookie sheet and braid loosely without stretching dough. Work from middle to each end and seal well. Cover and let rise in a warm place until double, about 45 minutes. Bake at 350 degrees for 25 to 30 minutes. While warm, spread with sugar glaze.