2 pkg. active dry yeast
1/4 cup lukewarm water (105-115°F)
3/4 cup milk, scalded and cooled to lukewarm
1/2 teaspoon salt
1/3 cup sugar
1/2 cup butter, softened
3 eggs, lightly beaten
4 cups flour
1 cup raisins, Craisins or currants
1 cup sliced citron
1 cup blanched almonds
1 to 3 teaspoons ground cardamom seeds
1/4 cup powdered sugar

Soak raisins, Craisins or currants in hot water to rehydrate for 15 minutes. This same water may be used for soaking the yeast.

Soften the yeast in water and set aside for 5 minutes. Stir in milk, salt, sugar, butter and eggs, saving one egg white.

Stir in 1/4 cup flour with the raisins and citron. Add one-half cup of shredded almonds.

Add ground cardamom with 2 cups of the flour to the yeast mixture and stir until smooth. Cover and let rise in a warm place, free from draft, until fully doubled in size (about 40-60 minutes or more).

Stir in the remaining flour and knead until smooth and elastic (about 8-10 minutes). Add a few more tablespoons of flour, as needed, to keep dough from sticking. Knead in fruits and nuts. Place dough into a buttered bowl, turn over to coat dough on all sides. Cover and allow to rise until doubled in size.

Divide the dough into six portions and roll each piece into a long strip. For each of two loaves, braid three strips and shape into a ring on a greased baking sheet. Braid the second loaf.

Beat the remaining egg white with one tablespoon water and use to brush top of loaves for a shiny crust.

Cover with powdered sugar and remaining almonds and let rise until doubled in size.

Bake in a preheated 450°F oven for 10 minutes. Reduce the oven temperature to 350°F and continue baking for another 20 minutes or until loaf sounds hollow when tapped on bottom (should read between 190-200°F on an instant-read thermometer).

Submitted by: CM