Serves: 3
Total Calories: 1,580

2 packages yeast active dry
1/2 cup water warm (110° to 115° F)
3 tablespoons butter real
1/2 cup sugar
2 teaspoons salt
1 teaspoon cardamon crushed cardamom seed, (40 to 60) or 1 1/2 to 2 teaspoons ground cardamom
1/4 teaspoon vanilla extract
2 cups milk warm
3 eggs beaten
8 cups flour
Real butter
milk (optional)
* Part two.
1 cup powdered sugar
3 tablespoons water or enough to make of pouring consistency
Few drops almond extract
Coarse sugar or chopped, toasted almonds

Dissolve yeast in warm water. Cream 3 tablespoons butter, sugar, salt, cardamom, and vanilla. Add milk, eggs, and yeast beat well. Add flour until a soft dough is formed knead until no longer sticky, using as little extra flour as possible. Place in a greased bowl, cover with a clean damp towel, and let rise until double in bulk. Turn onto a lightly-floured pastry cloth or board and let rest 15 minutes. Divide into thirds for 3 braids. For each braid, divide dough into 3 equal parts. Roll each into a 12-inch strand place close together on a lightly-greased cookie sheet. Braid the strands loosely, starting from the middle and braiding to each end. This will give a more symmetrical braid. Fasten ends and tuck under securely. Brush with butter and let rise until double in size brush with milk if planning to frost. Bake in a preheated 375° F oven 15 minutes or until golden brown. Cool.

Glaze:
*Blend confectioners' sugar, water, and almond extract. Drizzle glaze over braids and sprinkle with coarse sugar or chopped almonds.

Nutritional Facts:

Serves: 3
Total Calories: 1,580
Calories from Fat: 157

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