Directions

In a medium saucepan, heat together milk, butter, all but 1 tsp of the sugar, and salt until butter melts.
Transfer to large bowl and let cool until lukewarm.
Meanwhile, dissolve remaining sugar in water, sprinkle with yeast and let stand for 10 minutes or until frothy.
Add to milk mixture with eggs, cardamom and lemon rind.
With electric mixer, beat in about half of the flour; beat until smooth, about 2 minutes.
With wooden spoon, gradually stir in enough of the remaining flour to make soft, slightly sticky dough.
Turn out onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding a little flour as needed to make it less sticky.
Place in greased bowl, turning to grease all over.
Cover with greased plastic wrap and let rise until doubled in bulk, about 1 ½ hours.
Punch down; divide dough into 2 portions.
Knead raisins into 1 portion of dough. Divide into 3 parts and roll each into 24 ‘ long rope.
Braid tightly together; transfer to greased baking sheet or pizza pan.
Bring together ends to form ring; pinch together.
Repeat with dough without raisins.
Cover each ring with greased plastic wrap and let rise until doubled in bulk, about 1 hour or more as needed.
Beat together egg yolk and milk; brush evenly over each wreath.
Bake in 350 F for 30 to 35 minutes or until crust is golden and bottom of loaf sounds hollow when tapped.
Let cool on rack.
(can be wrapped and frozen for up to 3 months)
To serve, combine icing sugar, vanilla and milk; drizzle over wreath. Add on red and green decorations.