6 1/2-7 c. Pillsbury's Best all-purpose or unbleached flour
1/2 c. sugar
2 tsp. salt
3/4 tsp. cardamom
2 pkg. 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
1/4 tsp. vanilla
1 1/2-2 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 yest; blend well.

In small saucepan, heat 3/4 cup milk, water and butter until very warm (120-130 degrees). Add warm liquid and 3 eggs to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 4 1/4-4 1/2 cups flour until dough pulls cleanly away from sides of bowl.

On floured surface, knead in 1/4 to 1/2 cup flour until dough is smooth and elastic, about 5 minutes. Place in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees) until light and doubled in size, about 1-1 1/4 hours.

Punch down dough several times to remove all airbubbles. Divide dough in half; shape into balls. 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 doubled in size, about 30-45 minutes.

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

In small bowl, combine glaze ingredients. Spread bottoms of candles with small amount of glaze; insert into holes in wreath. Drizzle wreath with remaining glaze. Tie ribbon into bowl; place on wreath. 24 servings.