Swedish Cardamom Wreath

By KodiakDavis

Ingredients

• 1 package active dry yeast
• 1/4 cup warm water (about 110 degrees)
• 2 1/2 cups warm milk (about 110 degrees)
• 3/4 cup butter or margarine, melted and cooled
• 1 egg
• 1/2 teaspoon salt
• 1 cup sugar
• 1 1/2 teaspoon ground cardamom
• 7 to 7 1/2 cups all purpose flour, unsifted
• 1 cup powdered sugar
• 1/2 teaspoon lemon extract
• Red or green candied cherries, halved (optional)

Details

Servings 2

Preparation

Step 1

In a large bowl, dissolve yeast in water.
Stir in milk, butter, egg, salt, sugar and cardamom.
Blend well.
Gradually beat in about 7 cups of flour to make a stiff dough.
Turn dough out onto floured board.
Knead until smooth and satiny (10 to 20 minutes). Add flour as needed to prevent sticking.
Turn dough over in a greased bowl.
Cover and let rise in a warm place until doubled (1 1/2 to 2 hours).
Punch dough down and divide into 6 equal portions.
Roll each portion to form a rope about 24 inches long.
Place 3 ropes on a greased baking sheet.
Pinch tops together and loosely braid.
Curve braid to make a wreath, pinching ends together.
Repeat to make second wreath.
Cover, let stand in a warm place until almost doubled (about 40 minutes).
Bake in a 350 degree oven for 35 to 40 minutes or until medium brown.
Cool on racks for 10 minutes.

Sugar Icing: Double for 2 loaves)

In bowl add:
1 cup unsifted powdered sugar
2 tablespoon milk
1/2 teaspoon lemon extract
Beat until smooth

Spoon sugar icing over tops of wreaths, letting it drizzle down the sides.
Decorate with cherries (optional).

If made ahead, cool completely and freeze.
Decorate with icing and cherries after bread is reheated.