2 c. milk
1/2 c. butter
2 eggs
1 c. sugar
1 tsp. salt
2 pkg. dry yeast
1/2 c. warm water
Kernels from 6 cardamom seeds, crushed or 3/4 tsp. ground cardamom

GLAZE:

1 egg, beaten with
2 tbsp. milk
2 tbsp. sugar

1. Add the butter to the milk and scald. Cool.

2. Beat eggs with sugar and salt.

3. Dissolve yeast in warm water and combine with milk and egg mixtures.

4. Mix crushed seeds and flour and add.

5. Turn dough out onto a floured surface and knead until smooth and elastic and no longer sticky. Place dough into a buttered bowl and allow to rise until doubled in bulk (approximately 2-3 hours).

6. Punch down dough and divide into 9 equal balls. Roll each ball into ropes approximately 1/2 inch thick and braid 3 per loaf (3 loaves).

7. Allow to rise again on greased cookie sheets (approximately 1-2 hours).

8. Bake for 30 minutes at 350 degrees.

9. While still warm, brush with glaze and sprinkle with granulated sugar.