1 pt. milk
1/4 lb. butter
1/2 tsp. salt
6-7 cardamom seeds (shelled and ground fine)
1 pkg. dry yeast
3 eggs
1 c. sugar
About 6 c. flour

Dissolve yeast in lukewarm water. Scald milk. Pour over sugar, salt and shortening. Cool until lukewarm. Add dissolved yeast and about 1/2 of the flour. Beat thoroughly. Add eggs. Add the rest of the flour or enough to make as soft a dough as possible to be handled on a floured board. Turn onto a floured board and knead until light and elastic. Place into greased bowl and let rise about 1 hour or until doubled in bulk.

Shape biscuit by dividing dough into sections. Take one section at a time and divide this into 3 equal parts and braid together. Put them into greased pan.

Set in a warm place to rise for about 1 hour or until doubled in bulk. Bake 1/2 hour at 350 degrees. After baking frost with a syrup:

1/4 c. coffee
4 tbsp. sugar

Mix them together and brush on with pastry brush. Sprinkle immediately with sugar.