2 pkgs yeast
1/3 c warm water
1/2 c soft butter
3/4 c sugar
4 eggs
1 12 oz can sego milk
1/2 c sour cream
1 T grated orange peel
2 1/4 ground cardamom
2 t salt
7-7 1/2 c flour
1 T Milk
Toasted sliced almonds
Sugar
In small bowl, dissolve yeast in warm water. Cream butter & sugar in mixing bowl. Beat in 3 eggs, evaporated milk, yeast mixture, sour cream, orange peel, cardamom & salt. Mix well. Beat in 6 c flour until smooth. Stir in enough remaining flour to form a soft dough. Turn on a floured surface. Knead until smooth & elastic (about 6-8 min). Place in greased bowl turning once to grease top. Cover & let rise until double. Punch down. Turn on a floured surface. Divide into 6 portions. Cover & let rise 10 min. Shape each portion into a 24" rope. Place 3 ropes on a greased baking sheet & braid. Form into a ring. Pinch ends tightly together. Repeat with remaining dough. Cover & let rise until almost doubled, about 45 min. Beat milk & remaining egg. Brush over wreaths. Sprinkle with almonds & Sugar. Bake @ 375 for 25-30 min or until golden brown. Cool on wire racks. Serve with Cardamom Butter.
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