Cardamom Wreath

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.